Hurricane Cafe in Juno Beach, Fla., has been serving home-cooked American specialties for breakfast, lunch, and dinner since 2001. Owner and head chef Scott Philip is a graduate of Culinary Institute of America, so it's no surprise his cuisine has earned the top Zagat rating along with many “Best Of” local awards each year.
Philip found his way into the kitchen at 15 when he was earning pocket money as a busboy. "A chef didn't show up to work one day," Philip recalls. "The manager came in with a case of eggs and said, 'Learn how to flip 'em. You're our new breakfast cook.' So I did. And I really loved it. Cooking was a way to be creative. I love cooking a great meal and seeing everyone have a great time. There is nothing more rewarding."
Philip designed his menu around traditional American cuisine with a kick. "I grew up on a farm in Missouri," he says. "I've worked in French and Italian restaurants. I've travelled all over Europe and have been trained in the European style, but my roots are in American cuisine. I love to mix a little bit of Italian, French, or even Asian into my food, but it still has that classic American feel."
The trick for adding culinary flair comes with experience. "You find your own style," Philip says. "Through classical cooking, you know what does and doesn't match. I like to take a basic dish and add a simple twist. It could be an attractive plate presentation, or an extra ingredient that takes it to the next level while keeping the integrity of the dish intact."
Having a discerning palate doesn't mean he only cooks with his favorite ingredients. For instance, Philip has never liked olives. That didn't stop him from creating a unique and flavorful black olive vinaigrette salad dressing—a customer favorite on his menu since opening the doors.
Value, quality, variety, and consistency are Philip's rules for success. Hurricane Cafe opened four months before the 9/11 attacks, so Philip learned fast how to keep afloat during financial fiascos. Today's economic crunch hasn't hindered growth, but escalating food prices have been a challenge. Even with a 20 percent spike in cost, Philip held fast to his principles. "I didn't want to change my menu prices," he explains. "We basically ate the increase, but the good thing is our customers know we're honest. We're going to take care of them. As long we have volume, it offsets the increase in costs."
In a marketplace driven by social networking and user reviews, Philip knows the importance of each customer’s experience. "I want to make sure we take care of every customer as well as we can,” he said. “Even though we're casual, we create exceptional food."
www.HurricaneCafe.com
