Tompkins by The Rack House Kitchen Wine Whiskey®[/et_pb_text][et_pb_text use_border_color=”off” module_alignment=”left” background_position=”top_left” background_repeat=”repeat” background_size=”initial” _builder_version=”3.19.9″]
Tompkins by The Rack House Kitchen Wine Whiskey® Opens in Mother-in-Law House on Main Street St. Charles[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row background_position=”top_left” background_repeat=”repeat” background_size=”initial”][et_pb_column type=”1_2″][et_pb_team_member name=”Philip Day” position=”Chef” image_url=”http://www.therackhousekww.com/wp-content/uploads/2017/02/Philip2.jpg” animation=”off” background_layout=”light” use_border_color=”off” border_color=”#ffffff” border_style=”solid” background_position=”top_left” background_repeat=”repeat” background_size=”initial”]
Chef Philip comes to The Rack House Kitchen Wine Whiskey with 16 years of professional kitchen experience. He most recently served as Executive Chef at Café Solae in the Central West End. Previous to Café Solae Philip was Executive Chef at Lake Forest Country Club in Lake St. Louis for three years and also served as sous chef there for two years before that.
While studying Culinary Arts at St. Louis community college Philip apprenticed under Chef Marcel Keraval at Café de France for 4 years eventually reaching his first sous chef position at age twenty one. Philip has also held sous chef positions in the kitchens of Chez Leon and Canoe Regional American Fare. He has also spent some time in the Kitchen of James Beard Award Winning restaurant Niche.
Philip lives with his wife Jamie and thirteen month old son Waylon in Lincoln County. In his free time Philip enjoys traveling, collecting cookbooks, loves trying new restaurants and is an avid outdoorsman.
In addition to his excellent Upscale American Comfort Food Menu, Chef also provides Vegan and Gluten-Free Menu options as well![/et_pb_team_member][et_pb_team_member name=”Matt Hulme” position=”Sous Chef” image_url=”http://www.therackhousekww.com/wp-content/uploads/2017/02/Resized952017082395170153.jpg” animation=”off” background_layout=”light” use_border_color=”off” border_color=”#ffffff” border_style=”solid” background_position=”top_left” background_repeat=”repeat” background_size=”initial” _builder_version=”3.0.77″]
Sous Chef Matt Hulme has been with the Rack House Kitchen Wine Whiskey since August of 2015, where he brings consistency, quality and passion to every plate he serves.
With over 12 years of professional kitchen experience his first goal is always making sure your favorite RHKWW dish is the same delicious quality every time you visit. With over 8 years of kitchen management experience, including local restaurants such as Llewellyn’s Irish pub, Hendricks BBQ and The Columns Banquet Center, he’s always stood out with his passion for quality and consistency.
As Chef de Partie at both the Columns Banquet Center and The Heart of St Charles Banquet Center, he brings experience and knowledge in both catering and banquet style cooking.
“A place for everything, and everything in its place.”
Matt started his culinary career under Chef Matt’s Mom at the age of 10 learning old family recipes, and has been perfecting his knowledge of All-american cuisine ever since. A proud St Charles native, in his spare time Matt enjoys spending time with his 8 brothers and sisters, collecting old books, pod-casting and the study of religious mythology
[/et_pb_team_member][et_pb_team_member name=”Clayton Borage” position=”Sous Chef” image_url=”http://www.therackhousekww.com/wp-content/uploads/2018/04/Clayton.jpg” background_layout=”light” use_border_color=”off” background_position=”top_left” background_repeat=”repeat” background_size=”initial” _builder_version=”3.0.92″]
Clayton is grateful to let his excitement, love for, and almost ten years of cooking experience come to fruition under the tutelage of Chef Philip. Getting his start in the culinary field in 2008, working for Andre’s Banquet Hall as a busser, is where the allure of the cooking world began to draw him in. Ever hungry for knowledge, he enrolled in the culinary program at St. Louis Community College, where he learned how to put his growing passion for cooking to use. After working for Bethesda Health Group a number of years and The Blarney Stone he went to work for Sunset Country Club, under Chef Rod Laurentius. Here he was able to refine his knowledge and began to experiment on his own style of cooking. Currently focused on learning what true Midwest cooking is, he wants to serve the freshest ingredients in a home style way.
His driving force is to find what makes Midwest food memorable and, putting his own spin on it, share that knowledge with any dish he is involved in. But what truly motivates Clayton is giving customers the food they grew up with while allowing the exploration of something new.
When not self-indulging in his love of cooking, Clayton tends to spend his time relaxing at home with friends, playing video games, watching anime, and enjoying life.
We are happy to have Chef Clayton as part of our kitchen!
OK, so we don’t pay Gary, which means he’s technically not ‘staff.’ However, Gary is our first Whiskey Club Member and to acknowledge him we named a whiskey flight after him. Come in sometime for the “Gary’s Choice” flight![/et_pb_team_member][/et_pb_column][/et_pb_row][/et_pb_section]