Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
Philip spent the first six years of his career within the financial square mile, however his passion for authentic, Iraqi food grew until he decided to embark on his journey from suited city boy to sweaty chef whites. From working on the street food circuit with the likes of French and Grace and Wild Game Co, to gaining experience in the likes of The Savoy, Ishbillia and currently MAZE. Philip’s experiences and excitement for Iraq’s culinary delights led to the birth of JUMA Kitchen in 2012.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
I learnt to cook from my father, who is Iraqi, and my mother is Irish. As an English-Irish-Iraqi, I am determined to put Iraqi cuisine on the map in London and worldwide. Iraq’s reputation has been synonymous with war, bloodshed and unrest for many years. Through food, I aim to reinvent this stereotype and connect people with a country that is rich in culture and heritage.
Head Chef and Founder (Jan 2012 - Now)
JUMA Kitchen was founded in 2012; celebrating the best of Iraqi cuisine. For the past 3 years, I have been on a journey putting Iraqi cuisine on the map in London. I have hosted 60 seat supperclubs; private dining in peoples homes, as well as catering for events.
Work experience (Sep 2014-Sep 2014)
Working in a Gordon Ramsey restaurant was an incredible experience. I learnt the attention to detail and work ethic of a Michelin starred kitchen, not to mention fascinating cooking techniques, which have all been translated into my Iraqi cooking.
Sous Chef (Work experience) (Jun 2013-Now)
Working in one of London's top Lebanese restaurants is an absolute privilege. I have learnt so much about Lebanese cooking and from the basics; like making humus, to more complex dishes; such as quozi, for example.
London, United Kingdom
Travel: 500 kms