Phil Wood has led a distinguished career, most recently leading the brigade as the Executive Chef of three-hatted Sydney restaurant Eleven Bridge; formerly Rockpool est. 1989.
Wood started his career under the guidance of Tetsuya Wakuda at the iconic restaurant, Tetsuya’s. It was during this time; Phil was awarded the prestigious Josephine Pignolet Young Chef of the Year Award, which gave him the opportunity to work at Napa Valley institution, The French Laundry. Wood worked as Chef de Partie under the leadership of owner and Executive Chef, Thomas Keller, for two years before returning to Australia to join one of Australia’s foremost chefs, Neil Perry.
In 2010, one year after his appointment as the Head Chef of Rockpool est. 1989, Wood took the reins as Executive Chef of the highly regarded and awarded restaurant (later named Eleven Bridge).
Since mid-2017, Phil Wood has been the culinary Director Pt. Leo Estate. Set over 134 hectares on the southern-most tip of the Mornington Peninsula, Pt. Leo Estate features a monumental cellar door, 110-seat restaurant and Australia’s foremost sculpture park, all with sweeping views over Western Port Bay to Phillip Island.
Having relocated to the region, Wood has been carefully sourcing local suppliers of vegetables, dairy and meat among others, and has been impressed by both the spoils of the fertile area and the best practice farming methods of producers. Wood’s cooking has been inspired by his experience working in fine dining restaurants across multiple cuisines, and an innate passion for regional produce, resulting in a unique culinary style that is creative, modern and innovative.
Sculpture Park Curatorial Advisor
Cellar Door Manager
Learn more about Pt. Leo Estate.
We are a multi-award winning vineyard.