Originally from Cleveland, Chef Phelps was fortunate to begin working in the kitchen at a young age under the guidance of his uncle, a military chef. Classically trained in France and Germany, his uncle passed on his techniques to the young Phelps, teaching him about every aspect of being a restaurateur. Working in Cleveland’s top restaurants, Chef Phelps was getting noticed, earning many accolades. After moving to Sarasota Florida more than 15 years ago, Chef Phelps fell in love with the ocean's bounty and immersed himself. He is on the Seafood Watch Blue Ribbon Task Force and a founding member Chefs Board for the EDF Coalition For Sustainable Aquaculture amongst many other chairs. His concerns and involvement for seafood sustainability and aquaculture have earned him praise from conservation organizations nationwide. In 2014 and 2015 he was a semi finalist for James Beard Foundation Best Chef South. A constant educator of his guests, staff and the community, his mission is simple: good sourcing and respect for the planet.
