Philippe’s President, Chef John Villa Is Creating Your Go-To Chinese Takeout Spot
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If you’re like me, you’ve never lived within walking (or delivery) distance of a good Chinese restaurant. Before moving here, I thought they were ubiquitous, and that every New Yorker had their neighborhood spot. Chef John Villa is looking to help our hungry souls by creating a brand of go-to Chinese takeout spots for New Yorkers.
Villa served as a senior executive and corporate chef for the Tao Group, where he worked for 10 years. As current president of Upper East Side restaurant Philippe, he is spearheading a fast-casual concept called “CHOW,” a name his kids came up with. (The brand’s executive chef is also Philippe Chow.)
CHOW’s menu items will be made to order, just like at Philippe, and an app will be available for ordering. Philippe’s upscale Americanized Chinese staples like chicken satay and peking duck will be available in some form, Villa said. The menu will probably have more lunch-friendly options as well. The first two locations will be in Midtown and Herald Square and are expected to open by the end of 2016.
In an age where every chef seems to be attempting some kind of fusion, Philippe offers a respite by using fresh, high-quality ingredients for dishes most diners are familiar with and understand.
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“The chicken satay is literally on every table. If we do 400 covers, we’ll probably sell 200 chicken satays,” Villa said. “People when they come here, I think they know what they’re looking for. It’s all food that everybody loves.”
Villa has been an executive chef since he was 24 and has certainly earned his reputation for management, helping elevate Tao to 20 restaurants and clubs around the world. It’s also been named one of New York City’s highest grossing restaurants.
“I’ve always been good at managing,” he said. “The kitchen is like second nature to me. Over the years I’ve learned how to become a manager and a businessman.”
Villa oversees the kitchen at Philippe, which has been open since 2005. The restaurant attracts a loyal clientele, along with celebrities who enjoy the restaurant’s private rooms, such as the wine cellar.
“Everybody loves Chinese food; it’s very adaptable,” he said. “It’s also very shareable, which is the best thing about it.”
Let’s hope this fresh, delicious Chinese food makes its way to Brooklyn.
