Story & Lesson Highlights with Chef Phillip Whitaker of Metro Atlanta

We recently had the chance to connect with Chef Phillip Whitaker and have shared our conversation below.

Chef Phillip, so good to connect and we’re excited to share your story and insights with our audience. There’s a ton to learn from your story, but let’s start with a warm up before we get into the heart of the interview. What are you chasing, and what would happen if you stopped?
I’m chasing the ability to create meaningful food experiences, clean presentation and thoughtful customer service while building something sustainable and my own. I’m driven by the challenge of blending creativity with business—turning ideas, flavors, and culture into concepts that connect with people and can grow beyond the kitchen. Ultimately, I’m chasing impact: food that tells a story, supports a livelihood, and leaves a lasting impression on the people who experience it. If I were to stop, I would be for the next generation to take the mantle and continue what’s necessary in this industry.

Can you briefly introduce yourself and share what makes you or your brand unique?
Chef Phillip Whitaker was born in Atlanta, Ga. While growing up in Decatur, Ga, chef was inspired by his mother, grandmother and great aunts to cook. He was taught southern cooking techniques with roots from their birth place called Valdosta, Ga. Chef has always been interested in not only the importance of Southern cooking but how this cuisine has some parts in most cuisines around the world. He began his culinary career at the age of 17 where he attended and graduated from Le Cordon Bleu School of Culinary Arts in Atlanta. Since a young age he wanted to be an entrepreneur and decided to take that next step after gaining skills under many great chefs. Chef started his catering business full time in 2019. CalosCo’s Catering & Bakery is the name envisioned by Chef which he gave a meaning, “Excellence”. He has catered events such as Weddings, Birthday Parties, Baby Showers, Corporate Events, Celebrity Parties, Graduations, Homecoming Events and more. Chef has worked in a few different cuisines such as American Cuisine, Italian Cuisine, Southern Cuisine, Caribbean Cuisine, Mexican Cuisine, Cuban Cuisine, Louisiana Creole and more.

Appreciate your sharing that. Let’s talk about your life, growing up and some of topics and learnings around that. Who saw you clearly before you could see yourself?
My mentor, the late Chef Patricia Francis. She was the first person to ever see the potential, gifts and passion. A culinary mentor is essential because they provide guidance that goes beyond recipes and techniques. She invented and poured into me as a true leader should. Mentors help shape and discipline you in the kitchen while offering real-world insight that can only come from experience. A mentor shortens the learning curve, helps you avoid costly mistakes, and pushes you to grow with purpose—both as a chef and as an entrepreneur. I miss her dearly, and I know that she’s with me everyday.

Was there ever a time you almost gave up?
Yes. There were and still are times that I want to give up, I believe that’s just a part of being human. Giving up as a chef doesn’t automatically mean failure; sometimes it means clarity. The industry is demanding—physically, mentally, emotionally—and it’s okay to ask whether the cost still matches what you’re getting back. Before walking away completely, pause and ask what you’re actually trying to give up: the long hours, the toxic kitchens, the lack of balance, or cooking itself. Often it’s the environment, not the craft. If you’re burned out, step back instead of quitting outright. Rest, learn, or pivot—teaching, consulting, private dining, food media, product development, or entrepreneurship all still value your skills. The key is to have passion for this business, its the only thing that keeps you afloat.

Alright, so if you are open to it, let’s explore some philosophical questions that touch on your values and worldview. What would your closest friends say really matters to you?
My customers. A truly passionate chef doesn’t cook for themselves alone; they cook for the people sitting on the other side of the plate. That passion shows up in the details—listening to feedback, caring about dietary needs, remembering a guest who comes back, and constantly asking, “How will this make them feel?” or “I hope they enjoy the food”. For many chefs, the customer is the final ingredient. That kind of passion turns food into connection. A dish can comfort someone, celebrate a milestone, or introduce them to a culture they’ve never experienced before. When a chef is genuinely invested in their guests, the kitchen becomes more than a workplace—it becomes a place of service, storytelling, and trust. That relationship is often what keeps chefs going through the long hours and pressure: knowing that what they create matters to someone.

Okay, we’ve made it essentially to the end. One last question before you go. If you knew you had 10 years left, what would you stop doing immediately?
I would stop caring about what people say or think of me. I would be more confident in myself, my gifts, my creativity and my skills. I would pour more into myself and realize that life is too short to overthink constantly, beat yourself up and don’t forgive yourself. Live, Laugh, Learn, Drink Water and Mind Your Business.

Contact Info:

• Website: https://www.caloscocb.world
• Instagram: @chefphil_calosco @caloscocb

Image Credits
@ShotbyMK