Marisa worked as a sushi chef for just over a year before heading off to The Culinary Institute of America.

Like Chef Philbrook, Marisa also earned two degrees from the CIA. She graduated with honors from the culinary program and also received the Wine Spectator Scholarship for being one of the top students. In the baking and pastry program Marisa received the most outstanding baker of 2000 award.

Upon graduating from the CIA, Marisa returned to Minneapolis and worked as a pastry chef in some of the top restaurants in the Twin Cities. She then moved to Las Vegas where she worked as the Assistant Pastry Chef at Neiman Marcus where she opened two restaurants.

This training makes him especially valued at Marie’s, where clients often consult with Chef on the entire menu planned and coordinate flavor profiles for maximum impact and presentation.

Within a matter of a few short years, Chef Philbrook’s rapid advancement and distinction in the industry led to the invitation to teach at the CIA. Chef Philbrook spent six years as advanced pastry instructor at the CIA, on a team of the world’s best patissiers and bakers training subsequent generations of chefs to come.

Here in Las Vegas his resume includes numerous chef positions, including the MGM Mirage Corporation and Park Place Entertainment. These are two of the extensive network of local ties that proves a tremendous resource for clients in search of an elite level of service for their patisserie needs.

For clients whose guests have acclimated their palates to the nations top tables coast-to-coast, local bakeries cannot often foot the bill. Chef Philbrook has served as Executive Pastry Chef at acclaimed properties across the country, providing the necessary diverse, creative repertoire of products and services today’s Las Vegas customers demand:

• The Red Sage Restaurant in Washington, DC, rated America’s #1 restaurant in its first year of opening.
• The Crescent Court Hotel in Dallas, Texas, rated #1 Hotel and Resort in the U.S.
• The Peabody Hotel in Memphis, Tennessee, a five-star, five-diamond property where Chef Philbrook orchestrated baking and pastry for three four-star restaurants and 2,500 guests daily.

Chef Philbrook takes personal care of your event from start to finish, ensuring excellence far exceeding the comfort zones of other competitors. His experience includes three years at The Kennedy Center for the Performing Arts Washington, D.C., serving the toughest guests and critics America has to offer. His responsibilities included an eight million dollar budget, two restaurants, 300 monthly private dining events, and a 5,000 total guest capacity.

Chef Philbrook’s performance in national and international competitions has earned him his reputation as well. He has earned gold medals in the New York Food Salon, and International Hotel, Motel & Restaurant Association, and has also received media recognition by CBS and the Washington Post.