Philip Sagan

Executive Chef and multi-unit culinary leader with 15+ years of experience across steakhouses, pubs, American casual dining, fine dining, fast-casual concepts, private events, and catering. Proven record leading high-volume operations, opening restaurants, developing concepts, building teams, controlling food and labor costs, and creating systems that protect quality from receiving through the finished plate.

Executive Chef - Gallagher's Steakhouse - New York, NY

(2026-01 - 2026-07)

• Directed back-of-house operations for a landmark, high-volume steakhouse generating approximately $35 million in annual sales and serving up to 1,000 guests daily.
• Led a 45-person culinary team spanning sous chefs, line and prep cooks, butchers, and stewards.
• Oversaw purchasing, inventory, labor scheduling, cost management, sanitation, private dining, banquets, and special events.
• Partnered with ownership and front-of-house leadership to strengthen execution, consistency, and guest satisfaction.

Executive Chef - Pre-Opening - Queen Maeve - New York, NY

(2025-06 - 2025-11)

• Recruited to develop the culinary program for a new Midtown Manhattan restaurant concept.
• Led menu development, recipe costing, vendor sourcing, staffing plans, kitchen systems, and pre-opening preparation.
• Collaborated with ownership, architects, contractors, and vendors through construction and permitting.

Corporate Executive Chef - Seamore's - New York, NY

(2021-07 - 2025-06)

• Directed culinary operations across six locations, ranging from high-volume restaurants to smaller neighborhood concepts.
• Opened three restaurants in Arlington, Darien, and the Upper East Side; recruited and trained their culinary teams and installed operating systems.
• Helped create and launch a fast-casual urban seafood concept while maintaining standards across the broader brand.
• Standardized the full food cycle - purchasing, receiving, storage, preparation, portioning, service, and the finished plate - through detailed recipes, ordering guides, training, and accountability systems.
• Reduced labor cost by 2% through stronger scheduling, operational controls, and performance management.

Executive Chef - Stout - New York, NY

(2018-01 - 2020-03)

• Led daily culinary operations for a high-volume Manhattan pub and American casual concept, directing a 30-person kitchen team.
• Managed menu execution, purchasing, staffing, scheduling, sanitation, private events, banquets, and overnight stewarding.
• Reduced labor cost by more than 2% through disciplined scheduling and operational management.

Executive Chef - P.J. Clarke's - Battery Park City - New York, NY

(2016-02 - 2018-01)

• Managed high-volume kitchen operations, purchasing, scheduling, production, food quality, and Department of Health compliance.

Sous Chef - Catch NYC - New York, NY

(2014-11 - 2016-01)

• Oversaw purchasing, inventory, service execution, food quality, team supervision, and sanitation for a high-volume Asian-American seafood restaurant.

AM Sous Chef - The Wayfarer - New York, NY

(2012-09 - 2014-10)

• Led breakfast, brunch, and lunch production and expo while supervising kitchen execution and team performance.

Chef de Partie - The Pluckemin Inn - Bedminster, NJ

(2010-10 - 2012-09)

• Worked in a farm-driven fine-dining kitchen focused on seasonal menu development, daily tastings, and whole-animal butchery.

Chef de Partie - Picholine - New York, NY

(2009-01 - 2010-10)

• Executed frequently changing fine-dining and multi-course tasting menus within a highly disciplined brigade.

Chef de Partie - BLT Steak - JW Marriott - Paradise Valley, AZ

(2006-01 - 2008-12)

• Prepared grill, seafood, appetizers, and sides for steakhouse service, banquets, and wine dinners.

Bachelor's Degree - Culinary Arts and Restaurant Management - Scottsdale Le Cordon Bleu (2006 - 2009)