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Phillip Hamilton is an accomplished culinary professional with extensive experience in high-volume kitchens and banquet operations. Currently serving as a Sous Chef at Detroit Athletic Club since September 2021, Phillip has previously held positions such as Executive Chef at Traditions Club and Executive Catering Chef at Chef Smirnov Catering. Notable past roles include Chef Tournant/Executive Sous Chef and Grill Restaurant Chef at River Oaks Country Club, where Phillip oversaw large teams and managed significant event productions. Phillip developed menus, controlled food costs, and ensured high standards of food quality and kitchen operations. Educated at Oregon Coast Culinary Institute, Phillip holds an Associate of Arts and Sciences in Culinary Arts & Kitchen Management.