Your Executive Chef
As the Executive Chef of Adelaide Oval, Philip is uniquely qualified to create bespoke culinary experiences for intimate dinners of 50 through to crowds of 50,000. And this ability to tailor an individual menu for each event, client or even individual customer is what he loves most about his job in one of the world’s most iconic venues. That, and the view from his office.
Born and trained in South Australia, Philip is passionate about premium South Australian produce.
He understands the importance of sourcing locally because he personally connects with South Australian suppliers, visiting their premises, farms and regions to spark ideas and strengthen his understanding of the produce he works with.
Authentic, passionate and fiercely South Australian. Philip Pope is a chef who champions local, sustainable, top quality produce.
Local ingredients and seasonality are Philip’s starting point for every menu he hand-crafts. He expertly weaves these aspects together with client needs and requests to create something special for every event, because he knows that exceptional food is at the heart of exceptional events.
And if you’re looking for something new, Philip is always up for a challenge. His experience, passion and unwavering commitment to his craft allow for an endless capacity to innovate and push the traditional boundaries of flavour.
He also believes in a low-waste kitchen, sourcing sustainable ingredients and working closely with OzHarvest to minimise food waste.
Prior to his six years at Adelaide Oval, Philip led an award-winning team at the National Wine Centre of Australia. He has also worked across five-star hotels, boutique function venues and
leading restaurants, informing his ability to work at any scale.
Now, his role sees him at the helm of much more than just a world-renowned football and cricket stadium. Philip is the Executive Chef overseeing Adelaide’s leading Functions & Events offering, as well as functions and dining destinations across the state such as Oval Hotel, Monarto Zoo, Ukaria Cultural Centre, Koffee Ink, (A)Llure and the Malt Shovel Taphouse.
His expertise and reputation are in demand at venues across Australia, with major stadiums inviting him to assist in delivering the biggest events on their calendars including the AFL Grand Final and NRL State of Origin.
Philip leads a diverse, award-winning culinary team of over 85 people. He is the mentor behind one of the largest kitchen apprenticeship programs in the state – a reflection of his passion for shaping the next generation of South Australian culinary talent.