| THE STAFF | Brian Bieler |
| was born in Frankfort, Kansas. His family owned several farms all over the region and most of his childhood was spent on the farm after school. Whether he was working in the field or with livestock, he very quickly formed a passion and interest in not just the final product but the entire process of planting, growing, and harvesting all their crops. After school he made his first move to the northeast living in Milford New Hampshire. Cooking in their French inspired bed and breakfast's was his introduction to North Eastern cuisine, the local prduce from the area and the ultra fresh seafood of the coast. Fillip's is a great stage to feature Brian's take on food and dining. He has created a culture of hospitality in the restaurant that starts from the time the customer calls until the time they leave with their jackets. He still works with the fisherman and farms that he formed relationships with when he was a cook in New Hampshire, and looks to use only the best ingredients that make the Northeast a great place to eat and live. |
| Fillip Billan |
| has catered to the neighborhood with this creative yet clasic space. With a strong feeling for the old world class he knew as a child and the contemporary feel of the city, he has been able to highlight the benifits of both in his 32 seat dinning room. |
| Bobby Fakhoury |
| After several years at Water Grill in Boston, Sous Chef Bobby Fakhoury made his way to Manhattan to work as a opening member of Fillip's. Succesfull managment of kitchen resources and staff leaves Bobby plenty of time to work not just as the Sous Chef but head the Pastry Station as well. |