A chef shaped by fire, heritage, and a devotion to the good things of life.

Phillip Basone is a New York–based chef whose culinary story is rooted in memory, regionality, and a deep love of honest ingredients. Born and raised in Connecticut, Phillip grew up in a family that nourished his passion for cooking. Holiday meals were sacred, recipes were heirlooms, and the table was where everyone came together. That early foundation would guide him through a career that spans over a decade of leading some of New York’s most acclaimed kitchens.

After graduating from The French Culinary Institute in 2010, Phillip rose quickly through the ranks. At just 23, he was named Executive Chef of the West Village institution Barbuto, working under his longtime mentor Jonathan Waxman. A brief detour to San Francisco to work at Waxman’s namesake restaurant helped sharpen his perspective, but New York called him home.

Over the next several years, Phillip helmed the kitchen at le Crocodile in Brooklyn, where he refined his culinary identity — blending classical French technique with the bold, elemental flavors of the Mediterranean. That evolution continued when he was invited to help relaunch Barbuto in its new space as Executive Chef, reimagining a downtown classic with new energy.

In 2023, he opened Sempre Oggi on Manhattan’s Upper West Side as Executive Chef and Culinary Director. From kitchen design and team-building to systems architecture and daily menus, Phillip led the restaurant from concept to acclaim, earning praise in Eater, Wine Spectator, and Saveur within its first few months.

Throughout his career, Basone has demonstrated an uncommon ability to bridge creativity and leadership — building systems, training teams, and maintaining exceptional control over food and labor costs, all while creating dishes that feel personal, expressive, and rooted in tradition.

But behind the precision is something more intimate: a deep connection to heritage. A recent trip to Italy — with a stop in Slovenia to visit his partner’s family — became a turning point. After a day on Mama Stefka’s farm, her parting words stayed with him:

“Never forget who you are, and never forget where you came from.”

For Phillip, that meant honoring the legacy of his great-grandmother, Immaculata Francavilla, who came from Palagianello, a town just outside of Bari in Apulia. She helped raise his father and his siblings, and her influence runs through the food he cooks today. The Pugliese approach to ingredients — humble, honest, deeply respectful — mirrored everything he had come to believe as a chef.

It also led him back to a favorite book: Honey From a Weed by Patience Gray, who wrote of her life in rural Puglia. One line in particular stuck:

“Poverty rather than wealth gives the good things of life their true significance.”

That philosophy lives in every plate Phillip puts out — whether in a fine dining room, a private home, or over a wood fire. His food is handmade and heartfelt. It tells a story, invites connection, and makes room for the past.

Today, he continues to evolve as a chef and creative, offering private dinners, collaborations, and deeply personal culinary experiences. He lives uptown with his partner, Patrick, and their rescue dog, Pongo.