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Robert W. Phillips

Robert W. Phillips

Executive Chef
Robert W. Phillips oversees the culinary department as Executive Chef of the Commerce Casino & Crowne Plaza Hotel.  Chef Phillips arrived at Commerce Casino after his five-year tenure as Executive Chef of USC Hospitality Services.  There he led the culinary team in the daily execution of foods for thirty-three restaurants and catering operations.  A native of Maryland, Chef Phillips attended the famed Culinary Institute of America. He is a certified Executive Chef through the American Culinary Federation (ACF), as well as past President of the Inland Empire Chefs & Cooks Association.

Prior to working at USC, Chef Phillips cultivated his expertise at a host of other leading hotels and restaurants.  At the Anaheim Convention Center as the Executive Chef he orchestrated events serving up to seven course plated meals to guests numbering from 10,000 to 100,000 in walk-up restaurant operations.  He also held the position of District Chef for the renowned World Wide Sodexho Marriott Corporation where he oversaw 149 restaurants in 70 facilities throughout Southern California.  He also served as chef at the Radisson Hotel and Convention Center in Santa Barbara, California.

Phillips has coordinated several James Beard Foundation functions as Host Chef while serving as Executive Chef for the Crowne Plaza Beverly Hills in Beverly Hills, California. During his tenure at that Crowne Plaza, Phillips earned many accolades including the Mobile Five Star and AAA Five Diamond ratings. He received notoriety for the cuisine served in the prestigious restaurant at the Crowne Plaza, just steps away from famed Rodeo Drive.

Chef Phillips began his highly skilled career in Switzerland, where for two years he apprenticed with a number of preeminent Swiss & French chefs.

Chef Phillips currently serves on the Orange County chapter of the ACF as a committee chair for the 2010 American Chefs Association Convention coming this summer to Anaheim.

While at the helm of Commerce Casino & Crowne Plaza Hotel, Chef Phillips opened Stakes Supper Club– a very affordable California Steak House– to much acclaim. The Chef’s favorite dishes include the classics, like Steak Diane, done simply and to perfection with a fresh trendy edge. His hallmark is bold flavor, fire charred steaks with good simple salads and great service.

Phillips also “dabbles” in the art of ice sculpture, traveling to Alaska to further his skills.  Mastering this hobby, he brings your ice dreams to a fabulous reality.