St. Philip has announced that chef Page Pressley has joined the pizza parlor and bake shop as head chef. Pressley, who joined the Uchi team in 2011, served as chef de cuisine at Uchiko from 2013-2014. He left last year for a brief stint as corporate executive chef at Starr Restaurants in Philadelphia. The New Mexico native and Culinary Institute of America graduate has also worked at Trattoria Nostrani in Santa Fe and The Bellagio’s Le Cirque in Las Vegas.
What does chef Pressley have in store for the South Austin family-friendly restaurant?
“I will definitely be working on new dishes as well as tweaking good dishes to make them great. The biggest areas of focus will be new savory breakfast items for the bake shop, bettering the sandwich program and giving the small plates a more fun, evocative and cohesive feel,” Pressley said in an email. “I also aim to diversify the dessert menu for St. Philip by bringing some fun and playfulness there as well. New chicken and fish dishes will be around the corner as well as giving the brunch menu a face lift.”
For my January review of St. Philip, click here.