New Zealand-born, Philip Johnson has become one of Australia's most celebrated chefs, honing his skills in Australia, London and New Zealand before settling in Brisbane which he now calls home.
Philip opened his landmark bistro, e’cco, in 1995 and very quickly made a name for himself with his win of the 1997 Remy Martin Cognac/Australian Gourmet Traveller Restaurant of the Year award, a stunning achievement for Philip, but also a coup of Queensland.
He has since continued to receive national and international acclaim for his flair and elegant simplicity, a virtue he has instilled in the dedicated and innovative team of chefs he leads.
Philip conducts numerous cooking classes, demonstrations and guest chef appearances, both nationally and internationally. He has also donated his services to many charities, working alongside a stellar line-up of industry peers to raise much needed funds for many worthwhile causes, including the Starlight Children's Foundation, Bestest, Mission Australia, AEIOU and The Leukaemia Foundation.
As one of Australia’s leading chefs, Philip has contributed recipes to a multitude of book publications. He featured as a weekly columnist for The Courier Mail's Good Life supplement from 2002 until 2008 and is a current contributor to Brisbane lifestyle magazine, Brisbane News.
Philip has also authored six of his own cookbooks. They all include a wonderful collection of recipes that are distinctively Philip Johnson - unpretentious food, simple yet stunning - and a reflection of the ideas and beliefs that have made e'cco the success it is today. His latest offering, Eating In, was released in August 2010 and what Philip considers his best work yet.
