Director Phil Bey of Holuakoa Cafe and Gardens - Biography

Holualoa, HI

October 2014

Phil Bey began his career in Delaware at 15 years old, but it was while attending Johnson & Wales in Charleston, South Carolina, that Bey fell in love with the foodways and heritage of the South. He spent the next seven years in the city, working as a sous chef in many of its fine-dining restaurants. Bey expanded his culinary horizons at Todd Jurich’s Bistro in Norfolk, Virginia, and later as sous chef at Anne Quatrano’s Baccanalia, where Bey discovered a love of working closely with farmers and slow food organizations. Bey brought this passion to the Big Island of Hawaii, where he consulted for Holuakoa Café and Garden, focusing on local, sustainable island ingredients. Bey is now stationed on North Carolina’s Outer Banks at The Blue Point. This is his sixth year running the ICC Main Stage Kitchen.