Chef Philippe Haddad Earns Celebrate the Chef Award
Chef Philippe Haddad, executive chef and partner of Cape Dutch in Atlanta, has received the highest honor bestowed by Georgia-based poultry producer Springer Mountain Farms, the Celebrate the Chef Award. The award is presented to a select handful of chefs that demonstrate culinary excellence, consistency in the dining experience and a commitment to the use of fresh and local ingredients.
“Chef Philippe exudes everything we love about today’s culinary world. He uses fresh, local and regional ingredients combined with a world class preparation technique,” says Dale Faunce, Springer Mountain Farms marketing director. “The end result in the best restaurant experience you could ever expect. Atlanta is proud to have this chef, and we salute him.”
Restaurateur and entrepreneur Justin Anthony and his hospitality group, True Story Brands, opened Cape Dutch, a modern South African steakhouse, in the fall of 2015 with Haddad helming the kitchen. The restaurant celebrates the traditional South African braai, with an open-faced grill as the focal point of the restaurant and a menu featuring prime grilled steaks and seafood. The stunning interior is influenced by the South African wine country.
“I’ve worked with Springer Mountain Farms for many years for the simple reason of their commitment to quality and consistency of their product,” says Haddad. “I am beyond honored to be a recipient of this award, and appreciate the continuous, generous support I’ve received from the team. I look forward to many more years working together.”
With almost 40 years of global culinary and hospitality experience, Haddad consulted with Anthony’s restaurants before joining the Cape Dutch team. He also was executive chef at Buckhead’s F&B Atlanta for three years.
A native of Belgium, Haddad began his culinary journey as a teenager. He was accepted to the most renowned hotel institute in Belgium, Hotel School TerDuinen, after enrolling in a preliminary cooking school at the age of 14. Haddad’s passion and elite training allowed him to work in an array of regions and countries such as Belgium, the south of France, United Kingdom, Bermuda, West Indies, U.S. Virgin Islands and United States.
Haddad’s experience covers a variety of environments such as hotels, resorts, restaurants, private clubs and private yachts, including Merv Griffin’s L’Escoffier in the Beverly Hilton Hotel and The St. James Club in Antigua and Paris. In Atlanta, he served as executive chef at the Occidental Grand, now the Four Seasons, the Abbey and Nikolai’s Roof. In addition, he opened his own restaurant, Philippe’s Bistro in Buckhead