By Amanda Otis

When Jesse Phillip’s brother offered him a job at Erickson, it never crossed his mind that his younger sibling could soon become executive chef of the entire Greenspring community. But just two and a half years later, Jesse managed to work his way up to the top rank of the kitchen with lightning speed.

Despite being younger than some of his coworkers, Jesse has found the position of executive chef to be a perfect fit.

“After so many years working under supervisors who were brisk and unapproachable, I knew that when I became executive chef I wanted to be the opposite of that,” he says. “I love getting hands-on experience in the kitchen every day with the other chefs and try not to get buried under the piles of paperwork that can be involved in an executive position.”

Jesse’s past jobs often involved preparing seafood. After starting at small restaurants in Maryland like the Chesapeake Bay Seafood House, then later working for larger companies like Hyatt, Marriott, and Joe’s Crab Shack, Jesse has found that he loves preparing coastal favorites. Fortunately, Greenspring dining offers special meals like those prepared during themed evenings, called “Evening With the Chef.”

“We have had everything from luaus to elegant galas,” he says. “My favorite was an authentic Asian evening. ‘Evening with the Chef’ gives my dinner guests a chance to enjoy more exotic cuisine.”