Director Phil Bey of The Blue Point - Biography
Phil Bey began his career in Delaware at 15. But it was while attending Johnson & Wales University in Charleston, South Carolina, that he fell in love with the foodways and heritage of the South. Bey spent the next seven years in the city, cooking in many of its fine-dining restaurants. He expanded his culinary horizons at Todd Jurich’s Bistro in Norfolk and later as sous chef at Anne Quatrano’s Baccanalia in Atlanta. Bey then brought his passion to the Big Island of Hawaii, where he consulted for Holuakoa Café and Garden. Bey moved back across the country to join the team at The Blue Point on the Outer Banks of North Carolina. This is his seventh year running the ICC Main Stage Kitchen.