Hero Profile » About Philippe Rispoli
Philippe Rispoli's earliest food memories came from his mother and grandmother's kitchens in Vilette d'Anton, a village just outside of Lyon, France. He began his first kitchen apprenticeship at the age of fourteen, and worked through well-renown Lyon kitchens including the highly acclaimed Paul Bocuse. Philippe came to NYC in 1996 to work at DANIEL for Daniel Boulud upon the recommendation of one of France's most admired chefs, Pierre Orsi. After working through every station and proving his talent and devotion at DANIEL, Philippe moved West and became Executive Chef at MGM's Mansion in Las Vegas. He later joined again with Daniel Boulud for Daniel's Brasserie in the Wynn. Today, Philippe is Chef/Owner of PB Boulangerie Bistro in South Welfleet, MA, where he offers traditional French bakery items with a simple, neighborhood bistro menu in the evenings.