Richard Phillips started his career working under the Roux brothers as the youngest Commis Chef at Le Gavroche in London. He worked his way up the ranks, with an 8 month stint in France. He then moved on to work for the Marco Pierre White empire of restaurants, then as Executive Chef of the Schrager hotel group chains in London.
Richard is now the chef/patron of 'Thackeray's' in Tunbridge Wells, one of the best restaurants in Kent which gained a Michelin star in its first year. He is also a partner in the fine dining restaurant 'Hengist' in Aylesford and The Plough Gastro Pub in Amersham.
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