While he originally hails from New Zealand, Chef Philip Johnson became the chef he is today in a burgeoning Brisbane in the mid-1990s. He had spent his early years working in prestigious kitchens throughout Australia and Europe before choosing Queensland as the home for the now institutional e’cco Bistro in 1995. By 1997, Philip earned the restaurant the Remy Martin Cognac/Australian Gourmet Traveller Restaurant of the year award, thus putting him and his now home city on the map.
Since then, e’cco has been continuously lauded as one of Queensland’s best, with accolades like Chef’s Hats, People’s Choice and Lifetime Achievement Awards cementing its reputation.
In addition to remaining as consulting Chef at e’cco, Philip helms Philip Johnson Catering, which delivers e’cco’s
same sophisticated ethos to the greater Brisbane area. He also donates his time extensively to various causes such as the Starlight Children’s Foundation, Bestest, Mission Australia, AEIOU and The Leukaemia Foundation.
Besides frequently appearing around Australia at festivals and masterclasses, Philip has also authored six cookbooks and is a regular contributor and recipe columnist for the Courier Mail, Brisbane News and QWeekend.
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