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Uchi & Philip Speer :: Austin

May 7, 2013

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“Chef Philip Speer conceives desserts that are an anticipated finish to dinner rather than an afterthought. A native Texan, Speer spent his early years in and out of bakeries around Houston and Austin, preparing for his jump to restaurant pastry.

In 2005, Philip settled at Uchi under James Beard Award winning Chef Tyson Cole. Combining elements of surprise and artistry with fresh ingredients are hallmarks of Speer’s approach to his craft and these techniques have garnered him awards in the Austin Chronicle, the Austin-American-Statesman and Texas Monthly as well as national recognition in Bon Appetit, Cooks Illustrated, and U.S.A. Today. Speer has been named a James Beard Award semi-finalist in the overall pastry chef category for the past three years, a Rising Star Pastry Chef by StarChefs.com, and Best Pastry Chef by Culturemap Austin Tastemaker Awards.

Speer’s talents are reinvented at Cole’s newest restaurants, Uchiko in Austin, Texas and Uchi in Houston, Texas. In addition to leading the pastry programs, Speer has taken the helm as Director of Culinary Operations at all three restaurants. Cole’s cookbook, Uchi the Cookbook, features an entire chapter on Speer’s desserts that highlight his inventive techniques and creative uses of less traditional ingredients.

While awards and recognition are greatly appreciated, Speer will tell you, “At the end of the day, it’s all about my love affair with food and working at such a high caliber establishment with diverse and talented chefs.” – Uchi

A big thank you to Chef Philip and his amazing team at Uchi for spending some time with us and allowing us to come into their busy kitchen! Enjoy the images!

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