Chef Phillip Dewayne | Press, Media & Culinary Expertise

ABOUT CHEF PHILLIP DEWAYNE

Chef Phillip Dewayne is a Memphis-based chef, restaurateur, caterer, private chef, culinary personality and entrepreneur. He is the chef and owner of Park + Cherry at the Dixon Gallery and Gardens, owner of Savor Catering and founder of Recover Meals. His culinary expertise spans Southern cuisine, recipe development, entertaining, meal preparation, ingredient-driven cooking, hospitality and restaurant entrepreneurship.

This online newsroom features Chef Phillip Dewayne’s recent media appearances, expert commentary, interviews, press resources and culinary insights.

PRESS INQUIRIES

For interviews, culinary features, speaking opportunities, event appearances, recipe development and other media inquiries, please contact:

Hemsworth PR

ChefDewaynePR@hemsworthcommunications.com

PRESS RESOURCES

Press Kit

DOWNLOAD THE CHEF PHILLIP DEWAYNE PRESS KIT

IN THE PRESS

Explore recent stories, interviews and features highlighting Chef Phillip Dewayne, his culinary career, signature dishes, restaurant concepts and work within the Memphis food community.

Southern Living | 9 Trader Joe’s Staples Southern Chefs Swear By For Easy, Flavorful Meals | August 29, 2026

Chef Phillip Dewayne shares with writer Aly Walansky that the one Trader Joe’s product he can’t live without is Crunch Chili Onion. “You get heat, texture, savoriness, and a little richness all in one spoonful,” says Dewayne. “The crispy onion, garlic, and chili combination gives food more depth and makes simple dishes feel fuller and more intentional.”

READ THE STORY → Southern Chefs’ Favorite Trader Joe’s Products

CNET | 8 Snacks and Guilty-Pleasure Foods Chefs Can’t Live Without | August 9, 2026

In this story, writer Joey Skladany spotlights the snacks, condiments and shortcut ingredients professional chefs rely on at home. Chef Phillip Dewayne was featured for recommending Better Than Bouillon Roasted Chicken Base, explaining how he uses it to quickly add rich, slow-simmered flavor to soups, sauces, rice, braised greens and mashed potatoes.

READ THE STORY → 8 Snacks and Guilty-Pleasure Foods Chefs Can’t Live Without

Authority Magazine | Phillip Dewayne of Park + Cherry: 5 Things I Wish Someone Told Me Before I Became a Restaurateur | August 6, 2026

The profile spotlights Chef Phillip Dewayne’s path as a chef, entrepreneur and restaurateur, including the experiences that have shaped his career and approach to hospitality. Chef Phillip shares five lessons he wishes he had known before becoming a restaurateur, drawing on his experience leading Park + Cherry and other culinary ventures.

READ THE STORY → Five Things I Wish Someone Told Me Before I Became a Restaurateur

Food & Wine | Yes, You Can Eat Watermelon Seeds: Here’s How to Turn Them Into a Crunchy Snack or Topping | August 3, 2026

The story from Hannah Howard explores the nutritional benefits of watermelon seeds and how to prepare and incorporate them into everyday dishes. Chef Phillip Dewayne was featured as a culinary expert, sharing tips for properly roasting and seasoning the seeds, using them as a garnish and embracing them as part of a more sustainable, whole-ingredient approach to cooking.

READ THE STORY → Can You Eat Watermelon Seeds?

Parade Magazine | We Asked 5 Chefs What Trader Joe’s Products They Love – And We’re Taking Plenty of Notes | June 4, 2026

Writer Fred Hernandez spotlights the Trader Joe’s products that professional chefs regularly buy and how they use them at home. Chef Phillip Dewayne was featured for recommending the Wild Raw Argentinian Red Shrimp and Chili Onion Crunch, sharing why he keeps both on hand and offering tips for incorporating them into easy, flavorful meals.

READ THE STORY → What Chefs Buy at Trader Joe’s

Taste of Home | We Tested 19 Frying Pans to Find the Best Ceramic Nonstick Cookware | April 23, 2026

The story from writer Emily Way reviews and tests top ceramic cookware options while also examining the latest trends shaping how home cooks choose and use ceramic pans. Chef Phillip Dewayne was featured as a culinary expert, sharing insight on the shift toward more intentional cooking techniques and growing interest in nontoxic, health-conscious cookware.

READ THE STORY → Best Ceramic Cookware

Memphis Magazine | Off the Menu: Phillip Dewayne, Caterer and Chef at Park + Cherry | February 14, 2025

The profile offers a behind-the-scenes look at Chef Phillip Dewayne’s day-to-day life as a Memphis chef and entrepreneur, from overseeing Park + Cherry to managing his other culinary ventures. Chef Phillip was featured as part of Memphis Magazine’s “Food Issue,” spotlighting the people shaping the city’s dining scene and his hands-on approach to restaurant operations and hospitality.

READ THE STORY → Memphis Magazine: Off the Menu

EXPERTISE

Chef Phillip Dewayne is available to provide expert commentary on:

Home Cooking & Meal Preparation
Cooking Techniques & Kitchen Tips
Ingredient Pairings & Substitutions
Southern Cuisine & Memphis Food Culture
Recipe Development
Seasonal Ingredients & Cooking
Entertaining & Hosting
Kitchen Appliances & Cookware
Food & Restaurant Trends
Healthy, Flavorful Cooking
Hospitality & Dining Experiences
Culinary Entrepreneurship
Food, Community & Memphis Culture

THE CULINARY BUSINESSES

Park + Cherry: Located inside the Dixon Gallery and Gardens, where he creates rotating menus inspired by the museum’s ever-changing exhibitions
Savor Catering: Catering more than 130 events annually throughout the Memphis area
Recover Meals: A chef-curated meal subscription company serving the Memphis community and surrounding areas
Private Chef: Working with professional athletes and other VIP clients