Location: London, United Kingdom
Philip Howard
After completing a degree in microbiology Phil went off travelling around Australia and worked in some kitchens for the very first time. When he returned he found a role working at Roux’s contract catering arm – but it wasn’t until he
went for dinner at Marco Pierre White’s Harvey’s restaurant that he turned his focus to fine dining where he ended up working before moving onto Bibendum under Simon Hopkinson.
In 1991 he opened The Square with Nigel Platts Martin – he ran this successfully for 25 years – 17 years of this was attaining 2 Michelin stars. Phil’s desire to cook simpler, greater desire to be pure, clean and lighter dishes was the reason that Elystan Street came about.
Toby Burrowes
Australian Toby first started at a small fa
mily run Italian restaurant D’Amicos in Corowa.
He spent the last 4 years working his way through the ranks at The Square under Phil and also helped with outside events including Obsession 2014 and Royal Ascott and their relationship strengthened.
Toby followed Phil to Elystan Street as Head Chef and leads a team of 15 in the kitchen where he was just 25.
