<p> Philippe Rispoli&#39;s earliest food memories came from his mother and grandmother&#39;s kitchens in Vilette d&#39;Anton, a village just outside of Lyon, France. He began his first kitchen apprenticeship at the age of fourteen, and worked through well-renown Lyon kitchens including the highly acclaimed Paul Bocuse. Philippe came to NYC in 1996 to work at DANIEL for Daniel Boulud upon the recommendation of one of France&#39;s most admired chefs, Pierre Orsi. After working through every station and proving his talent and devotion at DANIEL, Philippe moved West and became Executive Chef at MGM&#39;s Mansion in Las Vegas. He later joined again with Daniel Boulud for Daniel&#39;s Brasserie in the Wynn. Today, Philippe is Chef/Owner of <a href="http://pbboulangeriebistro.com/">PB Boulangerie Bistro</a> in South Welfleet, MA, where he offers traditional French bakery items with a simple, neighborhood bistro menu in the evenings.&nbsp;</p>

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