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SOLD OUT: Fresh Plates Series: Philippe Haddad

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May 22 @ 6:30 pm - 8:30 pm

$80 – $85

SOLD OUT: Fresh Plates Series: Philippe Haddad


May 22
6:30 pm - 8:30 pm
$80 – $85
Event Categories:
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Atlanta Botanical Garden
1345 Piedmont Ave NE
Atlanta, GA 30309
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Chef Philippe Haddad has dedicated his life to crafting unforgettable culinary experiences. He grew up in Bruges, Belgium, where his fascination with cuisine began during his teenage years. Chef Philippe honed his skills at Hotel School Ter Duinen, the most renowned hotel institute in Belgium, before expanding his culinary knowledge at kitchens throughout Belgium, France, the United Kingdom, Bermuda, the West Indies, the U.S. Virgin Islands, and the United States. Through these experiences, he gained valuable insight into the customs and cultures surrounding each country’s unique culinary traditions.

Schedule: Wednesday, May 22, 6:30 – 8:30 p.m.
Fee: $85 (Members $80)
Deadline: One week before session

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Drawing on his elite training and boundless passion, Chef Philippe has worked at some of the most prestigious restaurants, hotels, resorts, private clubs, and private yachts. His accomplishments include serving as a chef for L’Escoffier in The Beverly Hilton Hotel and The St. James Club in Antigua and Paris, E.A.M. Food and Beverage at The Ritz-Carlton in St. Thomas, and opening Philippe’s Bistro, a Zagat-rated Buckhead hotspot, in 1999. His work with luxury brand hotels and resorts on food and beverage initiatives, induction into The French Culinary Academy in 2017, recognition from The James Beard Foundation, and receipt of a Distinguished Restaurants of North America (DiRoNA) award further attest to his culinary excellence. In Atlanta, GA, Chef served as the Executive Chef at F&B, The Abbey, Nikolai’s Roof and Cape Dutch, and the Chef de Cuisine at the Occidental Grand (now the Four Seasons Hotel).
Adding to his remarkable journey, Chef Philippe has recently undertaken significant roles that highlight his continuing evolution in the culinary field:

Culinary Consultant at Galerie Living – Corso Atlanta: Chef Philippe has spearheaded the culinary vision as Curator and Culinary Consultant, elevating the dining experience with a focus on authenticity, innovation, and local flavors. He has pioneered a chef-led dining concept that merges traditional culinary techniques with contemporary tastes, inspired by a rich Belgian heritage and Southern influences. Leading Corso Atlanta through a significant phase of growth, Chef Philippe has expanded its presence to multiple locations nationwide, showcasing his leadership in scaling operations while maintaining quality and consistency. He designed dynamic menus that emphasize seasonal, local ingredients, directly contributing to the restaurant’s reputation for exceptional, nourishing, and connective food experiences. Moreover, he has fostered a culture of excellence within the kitchen and front-of-house teams, mentoring staff to ensure the highest standards of service and culinary creativity. His pivotal role in building community engagement through curated food events and partnerships has enhanced the brand’s visibility and impact across diverse markets.

PGH Hospitality Group: Chef Philippe collaborates closely with restaurants and restaurant groups to develop forward-thinking goals, strategies, and visions, driving growth and enhancing dining experiences. He conducts comprehensive needs assessments to refine and focus leadership efforts on elevating guest services, product knowledge, and creative innovation in both front-of-house (FOH) and back-of-house (BOH) operations. Specializing in orchestrating bespoke Private Dining experiences, he tailors these to meet the unique needs and preferences of each client. Chef Philippe has established and maintained prestigious partnerships with high-profile clients, including Tiffany & Co, Kale Me Crazy, True Story Brands, FedEx Cup, F&B Restaurant, Delta, Hilton, and Dior, delivering unparalleled culinary experiences that consistently exceed expectations. His expertise in culinary arts and event management has created memorable and distinctive events, reinforcing the company’s reputation as a leader in luxury dining and corporate catering solutions.

Despite these accomplishments, Chef Philippe remains dedicated to giving back to the communities that have given him so much. He has collaborated with numerous organizations, including Children of Restaurant Employees (CORE), Share Our Strength’s No Kid Hungry, the Make-a-Wish Foundation, and Meals on Wheels. In 2015, he was nominated for the Leukemia and Lymphoma Society’s “Man of the Year” campaign in honor of his father. Chef Philippe’s unwavering commitment to customer satisfaction has been the driving force behind his success. He approaches his craft with a tireless commitment to excellence and an insatiable curiosity for new and innovative ways to prepare and enjoy food. His passion for fine dining is as strong as ever, and he remains eager to help people discover the true essence of exceptional cuisine.