Born and raised in Connecticut Phillip Basone grew up with a family who celebrated and nourished his love of cooking. After graduating from The French Culinary Institute in 2010, Basone quickly became the Executive Chef of the iconic West Village destination Barbuto at just 23. After two years and a quick hiatus in San Francisco while still working under his mentor Jonathan Waxman, Basone returned to New York City and was the Chef de Cuisine of the acclaimed all day bistro le Crocodile. There he honed his skills and embraced his own style of cooking; Using classic French techniques flavored and inspired by his favorite flavors and memories of the Mediterranean. With pride, Basone returned to work for Waxman to re-open the new location of Barbuto as Executive Chef. Now Phillip is currently the Executive Chef of Sempre Oggi, a modern Italian restaurant located in New York City's Upper West Side. Basone resides uptown with his partner Patrick and their adopted dog Pongo.