Director Phil Bey of Holuakoa Cafe and Gardens - Biography

Holualoa, HI

August 2012

ICC Culinary Director Phil Bey began his career in Delaware as a 15-year-old restaurant employee. 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 consults for Holuakoa Café and Garden, focusing on local, sustainable island ingredients. Bey divides his year between Hawaii and North Carolina’s Outer Banks (with an annual trip to Cancun to cook Passover for the Presidential Kosher Holidays). This is his fifth year with the International Chef’s Congress.