Philippe Corbet

Executive Chef and Managing Partner

Philippe Corbet was born in the small town of Chambéry, France, in the county of Savoie. He grew up in a family of chefs and developed an expert knowledge of food at an early age. While living in Savoie, he formally studied the art of cooking, earning a four-year chef’s degree and graduating first in his class. From there, he worked in a variety of Michelin-starred restaurants – including the famed Georges Blanc in Vonnas Ain – where he honed his skills and developed an interest in world cuisines.

While in France at the young age of 24, misfortune struck Philippe when he received a phone call at work: the apartment where he had been living had burned to the ground. It was a total loss. Not to be defeated by such an event, Philippe saw this as an opportunity to come to the United States and continue expanding his gastronomic horizons. Within weeks, he sold his last remaining possession, his car, and he came to the East End of Long Island to begin cooking at one of the Hamptons’ most enduring and successful restaurants, Stone Creek Inn.

While at Stone Creek Inn, Philippe experimented with new cooking techniques and developed a deeper understanding of the American palate. It was also there that he met Christine, the woman who would become his wife. Philippe stayed at Stone Creek Inn for several years, but eventually decided to try his hand in the New York City restaurant scene. He accepted the position of executive chef at Bouley, one of New York’s consistently top-rated restaurants, and one that holds two Michelin stars.

After a successful stint at Bouley, Philippe was more passionate about food and cooking than ever. He wanted to create his own brand and focus his time and efforts on crafting the dishes he loved. As a result, he and his wife moved back to Suffolk County, Long Island, where he became the executive chef and managing partner at Oscar’s of St. James.

But Philippe was not satisfied. He wanted to update the image of Oscar’s and expand the menu to include influences from the world cuisines he had grown to love. He believed that diners on all budgets should be able to enjoy a world-class meal, and he wanted to do more to make that a reality. Philippe’s vision for a new kind of dining experience led him to develop the concept of O’s Food and Wine Bar. At O’s, diners can sample from an extensive tapas (small plates) menu, or they can opt for more traditional à la carte options. The wine list is purposefully varied, yet accessible. In short, O’s Food and Wine Bar has become a modern, yet comfortable dining experience – a place where family and friends can gather for a casual meal or an upscale celebration.

The evolution from Oscar’s to O’s is one more step in the journey that Philippe began at a young age, and the ever-changing menu promises to delight O’s patrons for years to come. Philippe cordially invites you to join him at O’s so that you can discover it for yourself!