Corporate Executive Chef
Philip Sagan is a New Jersey native, he moved to New York in 2008 for a brief stint and then ventured out to Arizona to attend culinary school. He then went on to work in Michelin star restaurants. He then moved back to New York and worked for several successful restaurants such as CATCH. Philip says that he has been in the kitchen since he was a kid, he would work on a farm in the summers and wash dishes for a local restaurant in the winters. He then went from dishwasher to prep and fell in love with cooking. (even filming cooking shows on YouTube). Philip says that is favorite thing about being a chef is that food is always evolving. “Just because you work in a specific type of restaurant does not mean the food needs to be stagnant”. That would be his biggest take away from working in both fine dining and casual restaurants. He started working for Seamore’s in 2021 and is excited to work with our menu!