ABOUT CHEF MARK PHILLIPS
ABOUT US
Chef Mark ‘Southern Temptation’ Phillips is an artist who tantalizes both your taste buds and your visual senses. Mark Phillips is an artist who stands on a principle, “Art and Food are one”. Delighting a broad and eclectic range of patrons, Mark has been mixing, matching and making delectable cuisine since early childhood. Your palate will be charmed by his various styles of cooking which range from meal-prep, full-service catering, personal chef experiences and brand activation. Chef Mark Phillips was born and raised in Winston-Salem, NC where his inspiration for food began. He fine-tuned his culinary skills at Johnson & Wales University (North Miami, FL) obtaining an A.S. degree in Culinary Arts and a B.A. degree in Food Service Management, then enhanced his expertise with various catering companies and eventually becoming an executive chef and now the creator and owner of Southern Temptation.
Chef Mark delights the taste buds of Southern Temptation national clients such as; Stella Artois, Soho House and McBride Sister Wine. Actress Jasmine Guy, pro basketball player Kevin Durant, pro baseball player Matt Kemp and legendary basketball player Dr. J, Grammy Award Winner Tasha Cobbs, Atlanta elite like; Housewives of Atlanta: NeNe Leaks and Porsha William. Hollywood Diva’s Lisa Wu, Towanda Braxton of The Braxton’s and R&B Divas KeKe Wyatt to name a few. Chef Mark has activated brands for Courvoisier, Cîroc, McBride Sisters; using their products in his recipes exclusively for their brand and clientele.
He has appeared on Atlanta & Company showcasing his culinary techniques and has been acknowledged in Dining Out Atlanta (Spring 2010 & Fall/Winter 2012, Spring/Fall 2013) and Jezebel Magazine. As a culinary enthusiast, Chef Mark continues to shine in what he does best – great food, while staying fresh and on the cutting edge expanding into healthy meals, gluten-free & paleo. Chef Mark Phillips believes it is key to be conscious of the foods we put into our bodies and he takes pride on providing culinary excitement that are responsibly raised.
