Philippe Demol
Directeur des Cuisines
Born and raised in France, Philippe received his formal cooking training at Lesdigueres Cooking School in Grenoble. Later he moved to London and completed his studies at Ealing College. He worked in London with the Roux Brothers, Henry Tabaillau and later with Paul Gaylor of the famed Dorchester Hotel.
He moved to Washington D.C. in 1984 and worked in various restaurants: Four Ways, I Matti with Roberto Donna and Yannick Cam's Le Pavillon. Philippe started in the catering business with Windows, Occasions, Susan Gage, and Fete Accomplie Caterers before founding Essence Caterers and later the award winning catering firm “3Citron”, Washington’s favorite caterers for many years.
The newest venture marks a return for Philippe to his roots & first love: cooking with the seasons . At 4Red Pears, Philippe will concentrate on the Kitchen, co-write menus with the Chef , attend every tasting & most events personally.
Philippe & everyone at 4redpears look forward to serving you.
A table !!