For over twelve years, Executive Chef Phil Kastel served as Executive Vice President of Culinary for L.A. based Grill Concepts, Inc.; owners and operators of The Grill on the Alley, The Daily Grill and the Public School brands, along with The Ritz Prime Seafood in Newport Beach and Point Restaurants (Laurel Point in Studio City and Wewatta Point in Denver).
The culinary vision behind the fast-growing Public School gastropubs, Chef Kastel served as the co-creator of this popular beer-centric, culinary-driven concept and in 2017, Nation’s Restaurant News bestowed their prestigious “Hot Concepts” award upon Public School, recognizing them for their innovation, rapid emergence in the marketplace and consumer appeal. Public School (which marks each individual location by area code suffix for distinction) currently has locations in Downtown Los Angeles (213), Culver City (310), Westlake Village (805), Sherman Oaks (818), Dallas (214), Las Vegas (702), Atlanta (404), Addison (972) and Denver (303). Across all concepts, Chef Kastel was responsible for culinary operations of
twenty-nine restaurants nationwide.
Prior to Grill Concepts, Chef Kastel served as Executive Chef of Hillstone Restaurant Group (DBA Houston’s, R&D Kitchen, Bandera, Palm Beach Grill, Gulfstream, etc.) where he was responsible for kitchen operations, menu development and training. While at Hillstone, Chef Kastel opened additional locations for each of the brand’s chains and developed
future management teams for each.
Chef Kastel has appeared on several local, regional and national talk shows and culinary news segments and has been featured in several publications (see press kit). The Public School and Laurel Point locations have served as the fundraising ground for The Michael J. Fox Foundation’s annual Team Fox ‘Raising the Bar’ events throughout Los Angeles, raising hundreds of thousands of dollars in the fight against Parkinson’s and drawing out the Entertainment Industry elite for the cause.
Chef Kastel is a graduate of the Scottsdale Culinary Institute, Le Cordon Bleu with an AOS degree in
Culinary Arts and Sciences & Restaurant Management. He currently resides in Los Angeles.
Whether it be an entirely new venture or a refresh/rebranding of an existing concept, PK&J can help give you an objective, qualified and outside perspective of personnel, as well as help source and train prospective team members on new and existing programs and protocol. We provide help in hiring new or (re)training current team members.
PK&J can help evaluate existing front and back of the house operations to help find solutions for optimal levels and help maximize profit margins. From food cost analysis, to purveyor relationships and loyalty programs to kitchen functionality and client/employee retention, we have extensive experience in all areas.
MENU & RECIPE
With decades of field experience, PK&J can help evaluate your current menu, advise on culinary trends, help with cost-analysis as well as new/seasonal development. We offer everything from nutritional analysis, beverage programs to gluten-free and celiac-friendly menu engineering. Whether it be an adjustment to your current offerings or helping build something entirely new from scratch, PK&J offers it.
BRANDING & MARKETING
Knowing your client and guest base is where it all starts. Thorough analysis of the customer you’re reaching (and the ones you aren’t but want to) PK&J offers tools to help with that effective reach. From seasonal promotions, media advisement to online and social media development, the core of longevity is an identifiable and resonating brand.