Chef Philippe Chow
Chef Philippe Chow is one of the most influential figures in modern Chinese cuisine. Born in Guangdong, China, he first discovered his love for cooking at home, fascinated by the precision of his mother’s kitchen. At 15, he moved to Hong Kong and began cooking professionally, absorbing the discipline and technique of traditional Chinese culinary craft. These early experiences shaped his exacting approach to flavor, texture, and balance.
In 1979, Chef Chow immigrated to the United States and continued refining his skills on the world’s most competitive dining stage: New York City. After more than two decades developing and elevating Beijing-style cuisine for discerning guests, he opened his namesake restaurant, Philippe, on Manhattan’s Upper East Side in December 2005.
From its earliest days, Philippe became a destination — a rare combination of luxury, warmth, and culinary precision. Chef Chow’s signature dishes are now iconic: the world-renowned Chicken Satay with his famous creamy peanut cream sauce, hand-pulled noodles, succulent prawns and the showstopping whole roasted Peking Duck carved tableside. These dishes are not just meals; they are experiences.
Chef Chow is uncompromising in his philosophy: use the highest-quality ingredients and let the food speak for itself. His cooking is rooted in classical technique, yet refined through a modern lens — always evolving, but never at the expense of authenticity or craftsmanship. He is known for introducing theatrical presentations and innovative refinements to heritage dishes, developing new techniques over time that enhance flavor and elevate the guest experience without overshadowing it.
His restaurants have welcomed global icons from music, film, sports, business, and politics — Rihanna, Beyoncé, Stephen Curry, Lady Gaga, Carmelo Anthony, Martin Scorsese, Lionel Richie, and others — all drawn to the consistency, energy, and unmistakable sense of occasion that define the Philippe dining experience.
With recent expansions to Washington, D.C.; Nashville; and international markets including Kuwait City, Chef Chow continues to share his personal interpretation of Beijing-style cuisine with the world. Yet, at the heart of his success remains something simple and deeply personal: the belief that food is a conduit for connection — a gathering of people, culture, memory, and joy.
Chef Philippe Chow’s legacy is one of craftsmanship, hospitality, and an unwavering dedication to excellence — timeless, modern, and uniquely his own.