CHEF PHILLIP MARIANO
Phillip Mariano has always known what he wanted to do with his life. The New Orleans native grew up in the kitchens of his mother’s restaurants, and cooking was always something he enjoyed.
After graduating from the Culinary Institute of America in New York, Phillip traveled to Florence, Italy, where he worked while exploring and eating his way through the country.
Phillip’s experience in Italy proved valuable upon his return to New Orleans, where he was hired as a line cook at Domenica. He worked his way up to sous chef, then chef de cuisine under 2007 Chef to Watch Alon Shaya.
Phillip went on to open Josephine Estelle in the newly renovated Ace Hotel, working closely with chefs and owners, Andy Ticer and Michael Hudman of Memphis.
The menu incorporates as many local ingredients as possible. He has close relationships with area farms, like Chappapeela and Covey Rise in nearby Husser, as well as local farmers’ markets.
“Josephine Estelle’s menu is Italian in its core, with influences from all over the southern United States,” Phillip says. “You’ll see things that are a little different, but kind of fun.” The dishes include items like brisket hushpuppies, rigatoni with cured meats, and tuna crudo with spicy peanut agrodolce (sweet and sour sauce).
This ravioli recipe combines pasta with the unique Southern flavors of barbecued brisket and braised collard greens. “The combination of barbecue and braised collard greens is our Memphis meets New Orleans,” Phillip says.
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