Here at TILL, you will find carefully-crafted cuisine, an extensive wine selection and bar, artisan breads and pastries created in our on-site bakery, and pizza baked in our wood-fired oven. Our passion for the integrity of food is apparent when looking at our menus. The simple, seasonal ingredient choices and thoughtful preparation allow flavors to speak for themselves. Although it takes a little more effort, we believe freshly-made results in an elevated dining experience that our customers truly deserve.
Meet Chef Philip Griffin
From an early age, Philip Griffin always knew that the kitchen was the perfect place for him. The love of the kitchen started at home with chickens, ducks and pigs. At fifteen, work looked like scrubbing pots and pans of the talented chefs he would later be working alongside.
After graduating high school he spent two years at Bristol Catering College which prepared him immensely to step into a kitchen as a chef. At twenty-two he entered his first Michelin starred kitchen with French chef Thierry LePratre Granet. Following this invaluable experience, Phillip also worked alongside with Michelin starred Phil Vickery and the world famous Michelin Chef Raymond Blanc.
Philip was offered a position in London with another French master, Michelin starred Eric Chavot. Following this experience, he found himself working in the kitchens of Michelin Starred Chef Marco Pierre White. With a consulting role at a gastro pub on the coast of Cornwall which turned into his first head chef role, Philip was more than ready to run his own kitchen. He later moved to Northern Ireland to run the Beech Hill Country House Hotel and later on to the British Virgin Islands as the executive chef at The Last Resort.
In 2012, Philip came back to American soil and found himself in Austin, Texas as an executive chef for Restaurant Jezebel. Finally after 7 years of the Texas heat, Philip was ready for the cooler climate more familiar to his native UK.
Philip joins Till Kitchen as it’s executive chef and we are thrilled to have his expertise and finesse in our kitchen.