Phillip Mior

Who or what inspires you to cook?

I was asked by a friend to apply to a local chain of Burger shops, he was a dishwasher and a high school friend. It was the hardest I had ever worked, and the first time I bled, and yet it was the closest I had ever been to any of my coworkers. This feeling continued until I started working under a very talented Chef Mark. He showed me the next levels I had to achieve and how something simple could have so many layers, blood, sweat, sugar, and salt. I owe him a lot, as I do so many others.

What's your all time favorite dish to make?

I love desserts, it’s when you know the meal is coming to an end but the celebration has just begun. I chose a Basque Cheesecake, because it was something a chef showed me as I was just beginning and elevated what I had already known. Each layer showing a new skill learned from a steady hand. From the brown butter lemon curd, to the raspberry beet puree, all matching with the goat, thyme and peppercorn.

What would you do with the $25,000?

Start a catering company with my close friends, the same ones that helped put this plate together, and encouraged me to take this risk. Maybe a $20 bottle of prosecco to pop open if we get picked.