Chef Philip Denny grew up in Chicago where he attended Le Cordon Bleu Culinary School. He served his culinary apprenticeship in Washington DC, Philadelphia and Richmond, honing his craft at LeMaire and Michel Richard’s award winning Citronelle. His executive chef experience in Richmond, VA has included Six Burner and Aziza’s on Main, the city's 2013 Restaurant of the Year. Denny's cooking is stylish but not fussy and combines elements of different culinary traditions in interesting new ways. He is featured in the ¨804ork,¨ a recently published cookbook showcasing Richmond's most admired chefs, restaurants and cuisines.