Philip Dersch

Philip Dersch was born in Milford, Delaware and raised in Lancaster and York County. He discovered his passion for cooking at an early age. Experimenting in the kitchen to prepare Sunday breakfasts for his family and working in the gardens of a local bed and breakfast, where Swiss owners introduced him to ingredients and global flavors that would ultimately shape his culinary perspective.

Dersch pursued formal training at the Le Cordon Bleu and the Pennsylvania Culinary Institute in Pittsburgh. He built a diverse foundation, working across a wide range of cuisines including Spanish tapas, sushi and Italian steakhouses. Among his proudest professional achievements is earning Forbes Four-Star recognition during his tenure at Hotel DuPont, a testament to his commitment to excellence.

Throughout his career, Dersch has been influenced by many talented chefs and mentors, drawing from each to shape his own approach. He believes that great cooking is rooted in pride, teamwork and positivity, often emphasizing that “happy cooks create better food.” His culinary style is driven by a balance of color, texture and bold, well-executed flavor, with a strong focus on preparation as the key to delivering both creativity and consistency in a fast-paced kitchen. His philosophy of “It’s All About the Guest” is simple: never say no and always deliver with care and intention. Every dish that leaves the kitchen reflects a thoughtful balance of presentation and flavored expression of both craft and personality.

A natural leader, Chef Dersch prioritizes identifying and developing the strengths of his team. By fostering a culture of collaboration and growth, he creates an environment where individuals can thrive and deliver at a high level. His expertise shines on the sauté and grill stations, where precision and timing are critical.

Outside of the kitchen, Chef Dersch enjoys spending time outdoors and at the beach with his wife and children.