Phil Howard is a highly respected British chef known for his refined approach to modern French cuisine and his dedication to mentoring young chefs. Born in Johannesburg, South Africa, in 1966, Howard moved to England at the age of seven. He initially pursued a degree in microbiology at the University of Kent but discovered his passion for cooking during his university years, leading him to divert his career toward the culinary arts.

Howard’s professional journey began in 1988 when he worked for Roux Restaurants Ltd, the catering division of the legendary Roux brothers. He later trained under Marco Pierre White at Harveys and Simon Hopkinson at Bibendum, where he developed a deep appreciation for flavor balance and ingredient quality. In 1991, Howard co-founded The Square in London with Nigel Platts-Martin, despite having little experience in restaurant operations at the time. His meticulous approach to cooking quickly earned The Square a Michelin star in 1994, followed by a 2^nd Michelin star in 1998, making it one of London’s most influential fine dining establishments2.

Howard remained at The Square for 25 years, earning numerous accolades, including Chef’s Chef of the Year in GQ Magazine, and Restaurant of the Year in various guides. In 2016, he sold The Square and opened Elystan Street in Chelsea, which took a more relaxed approach to fine dining while maintaining his signature precision. Within a year, Elystan Street was awarded a Michelin star, proving Howard’s ability to adapt while maintaining excellence.

Beyond his Michelin-starred restaurants, Howard has been involved in several culinary ventures. He co-owned Kitchen W8, a Michelin-starred restaurant in Kensington, The Ledbury, Lorne, and Perilla. He also co-founded Notto, a London-based pasta bar brand, and is an investor in The Wild Room, which supplies foraged ingredients, mushrooms, and truffles to top restaurants.

Howard has participated in pop-up dining experiences worldwide, cooking at events in Australia, Singapore, Dubai, the Maldives, New York, Boston, Belfast, and Moscow. His influence extends beyond the kitchen, as he has judged prestigious competitions like Young Chef Young Waiter and National Chef of the Year.

A dedicated mentor, Howard has played a significant role in shaping the next generation of chefs. His career is a testament to his commitment to excellence, education, and the art of fine dining.