
A personal cooking challenge delivers a much bigger lesson in compassion.
Philip Speer is the former then-Uchi Restaurant Group’s director of culinary operations. During Speer’s tenure at Uchi, he gained 4 nominations in the James Beard Foundation Outstanding Pastry Chef category as well as StarChef.com Rising Star Pastry Chef in 2012 and a listing among Zagat’s National Power Players 2014. Speer has received awards in the Austin Chronicle, the Austin-American-Statesman, CultureMap and Texas Monthly as well as national recognition in Bon Appetit, Food + Wine, Cooks Illustrated, Art Culinaire, Thrillest, Eater.com, U.S.A. Today and more. Since the closure of Bonhomie, Speer is currently working on a new downtown Austin restaurant with Garage owner William Ball.
A personal cooking challenge delivers a much bigger lesson in compassion.
Introducing the Chef Advisory Board.
A column dedicated to what the industry loves, outside of the kitchen. This round: Philip Speer.
Everyone knows the restaurant world is fully capable of dragging you into the bowels of hell. After a chilling flameout that made national news, Austin chef Philip Speer is finding out it can also be the thing that pulls you back up. Elevated is a series where chefs talk challenges faced, and challenges overcome.