Meet Mark Phillips of Southern Temptation in Marietta

Today we’d like to introduce you to Mark Phillips.

Thanks for sharing your story with us Mark. So, let’s start at the beginning and we can move on from there.
I got started in the culinary field in college, after obtaining my degree I then worked my way up the ranks from prep-cook, line-cook, executive chef and now working for myself. Throughout those various positions I was able to network and gain more knowledge in my field. Attending college in Miami exposed me to various cultures that I would not have necessarily been exposed directly living in my home city of Winston-Salem, NC. Those cultural influences have made an impact on my cooking style which I like to call “American Fusion” and I love to offer clients a variety of meal options to choose from. I will say it took some time to get to the point where I wanted to work for myself and I sometimes miss the rush of being on the line. Being a personal chef and caterer has afforded me the opportunity to work for large corporations, athletes, celebrities, couples, consulting and more. I still have a lot to accomplish and I always am looking to grow so I do my best to keep up to date on culinary trends.

Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
The road to success I personally believe is not and has not been a smooth ride. However, I do my best to be present enough where I can take an unpleasant situation and turn it into a teachable moment. Throughout my journey I have been cat-fished, some ideas did not always go over well, uprooted my life for an opportunity that did not turn out as planned. I have lost money, unjustly had my character questioned, and made necessary sacrifices. IN my earlier head chef days I was working for a restaurant and the owner skipped town and left us with no pay checks which led to a domino effect of things not going right. So as uncomfortable as all those experiences were, I look for the good and lesson I can learn from it.

We’d love to hear more about the company.
Southern Temptation’s is a personal chef and catering company. I offer in home meal preparation, full service catering whether that be on-site or drop off. Everything forms birthday parties, baby showers, anniversary, company parties, weddings, special events or just because. I specialized in curating unique experience for my clients by creating menus for their particular needs. I also do consulting work for restaurants and lounges, where I help hire and train staff, design and price menus, and build recipe guide for their establishment. Food styling is another service I offer for brands that have new or existing activation’s by creating recipes around their product. Pre-covid19 I would host dinner parties where guest experience a plated coursed dinner that takes them on a culinary journey. Attention to details is important to me and make sure that each client feel satisfied with my services and I do what it takes to make them happy.

Any shoutouts? Who else deserves credit in this story – who has played a meaningful role?
I credit my mother for my first introduction to food! I also credit the kids in high-school who bought candy and food from me LOL. I credit all the chefs I’ve worked with and those relationships have allowed me to grow in ways that I could not have done on my own. I credit my sister and bro-in-law for opening their home to me and believing in my while I am growing my business. Mama Jaaz for always hiring me for her Miracle Mind Brunch, repeat clients, and those relationships that has granted me various opportunities. To all my friends, family, and social media family who support my dream I am forever grateful, Thank you!

Contact Info:

• Website: www.southerntemptation.com
• Phone: 4049855045
• Email: [email protected]
• Instagram: Chefsoutherntemp
• Facebook: Southern Temptation
• Twitter: Chefsoutherntemp

Image Credit:
Nikonpapi – mini appetizer picture

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