Trained at the French Culinary Institute in New York City, Keg & Kitchen Chef Phillip Manganaro can trace the lineage of his kitchen techniques to chefs like Chris Painter, Thomas Keller, and Robert Aikens as well as Philadelphia-area standouts like Michael Schulson and Marc Vetri.

Manganaro’s philosophy is to extend their knowledge to the younger chefs on his line, handing down those skills to the next generation while maintaining the level of excellence passed on to him. His food emphasizes fresh flavors, consistent preparation, and a focus on quality. When not in the kitchen, he can be found playing music, surfing and playing with his son, Dean.