New Orleans, LA
Phillip Lopez is Executive Chef and Co-Owner of Root, Square Root and Root2 in New Orleans, Louisiana. From a military family, Phillip spent his childhood living in Germany, France, Spain, Austria, Holland, and Puerto Rico. After moving to New Orleans, he landed his first culinary job with Chef John Besh. In 2005, Phillip was displaced to Washington, DC following Hurricane Katrina, and had the opportunity to train under celebrated Chef Michel Richard of Citronelle. Returning to New Orleans several months later, Phillip re-joined Chef Besh and worked throughout the restaurant group. In 2010 Lopez became Executive Chef of Restaurant Rambla, a contemporary restaurant with French and Spanish influences.
Parlaying his significant experience and training, Lopez opened Root in November 2011 to much acclaim. Root was named one of Bon Appétit’s 50 Best New Restaurants; awarded “Best New Restaurant” by New Orleans Magazine; received the “So Hot Right Now” Eater Award for New Orleans; and earned a rare 4-bean review by The Times Picayune, in it’s first year. Root and Lopez have been featured in Southern Living, Fodor’s Travel Intelligence, and Forbes magazine, as well as many local and regional publications.
Lopez has been a Louisiana Cookin’ Magazine “Chef to Watch” (2011) and in 2012, he was Eater New Orleans “Chef of the Year,” as well as a Star Chefs “Rising Star Chef.” Most recently Phillip was named to Gambit Weekly’s list of “40 Under 40.”
In April 2014, Square Root opened in New Orleans’ evolving Lower Garden District neighborhood. Square Root centers on a contemporary kitchen design, where modern culinary techniques are the main attraction. As a force for new ideas in food preparation, techniques, textures, and service Philip’s concept behind Square Root earned him a pre-opening mention in Condé Nast Traveler.