ciao!

executive chef

PHILLIP MARIANO

For New Orleans native Phillip Mariano, becoming Executive Chef at Domenica is more than a professional milestone, it’s a full-circle moment. After graduating from the Culinary Institute of America in 2008, Chef Phil set off to Florence, Italy, where the rhythm of daily markets and deep traditions of Italian cooking left a lasting imprint. That influence followed him back home, where he joined the opening team at Domenica in 2009 as a sous chef.

Over the years, Chef Phil helped shape the identity of Domenica and its sister concept Pizza Domenica, opening two of its three locations. He also spent time leading the kitchen at Borgne, another beloved BRG restaurant. With each role, he brought a deep respect for New Orleans' vibrant food culture, a reverence for ingredients like the Creole tomato, and an enduring love of carbs (especially in pizza and pasta form).

Now at the helm of the culinary team of Domenica and Pizza Domenica, Chef Phil is driven by more than just creating incredible food and passionate about creating a kitchen culture where people can grow. He volunteers with the Edible Schoolyard and finds joy in mentoring the next generation of cooks, celebrating as they discover their voice and path in the industry.

With roots in New Orleans and inspiration from abroad, Chef Phil’s cooking tells a story; one that invites you in for a seat at the table, a glass of wine, and a meal that’s as thoughtful as it is delicious.