Philip J Lloyd, CEC – Executive Chef from Charlotte, NC

I first met Phil in 2002 when I interviewed him for a show I hosted, “Dishing with Carolina Chefs” for Time Warner Cable which ran from 2002 to 2006. He always came through for me when I would get involved. But, he stays involved.

In 2005 and 2008 Philip was recipient of the ACF Greater Charlotte Chapter Chef of the Year Award and sered aboard USS Mt. Whitney as Culinary Liaison, Instructor and Chef in January 2005 followed by the USNS Niagara Falls, Navy Station Guam as Culinary Instructor in September 2006. Phil is stays involved in community events including the MS150 and the Annual Queen City Chef’s Gala for the March of Dimes since I co-chaired it in 2003.

Phil says, “I was encouraged to begin my career in the food service industry at 15 by my father because I ‘ate too much.’ Starting as a dishwasher, I quickly worked my way towards cooking. …I’ve remained in the industry…still ‘eating too much.’ After being in the industry a while he went to CIA at Hyde Park, NY and continues his education and accumulation of awards.


Chef Lloyd shares his recipe for:

filelist.xml”>

Seared NC Sea Bass with Sautéed Spinach & Sweet Potatoes Roasted Garlic Aioli


Seared Sea Bass

Sea Bass, 4 to 5 oz filets 2 per person

Olive Oil 1 T per

Garlic, crushed 1 t per

Salt & Pepper to taste


Vegetables & Starch

Sweet Potatoes, diced, blanched 2 oz

Spinach, washed and dried 2 oz

White Wine 1 T

Salt & Pepper to taste

Preparing the Sea Bass

  1. Heat a cast iron skillet over medium high heat.
  2. Mix the salt & pepper with olive oil and dip each of the filets and place the skin side down in the skillet without crowding them. This may take a few “runs.”
  3. Flip the filets once, do not over handle them, and sear the meat side until Golden Brown & Delicious (GBD).
  4. When the sea bass is finished place it on an oven ready pan and place in an oven to stay warm.
  5. Wipe the iron skillet clean with a paper towel and recoat the bottom with a touch of olive oil.
  6. Sauteed the sweet potatoes until they begin to brown slightly, and add the spinach, salt & pepper.
  7. Finish with the wine so to moisten the spinach and deglaze the skillet.
  8. Place the Sweet Potatoes on a Serving Platter or individual dinner plates and set two filets per person on top.
  9. Give the aioli a gentle shake and sauce the sea bass and vegetables with a back and forth motion while squeezing the bottle.


Roasted Garlic Aioli

Garlic Cloves 12 ea

Olive Oil 1 T

Kosher Salt ¼ t

Lemon, Zest & Juice 1 ea

Mayonnaise 2 cups

Chives, chopped fine 1 oz

Salt & Pepper to taste

Prepare the Aioli up to one day in advance

  1. Toss the garlic in the olive oil with the kosher salt and roast in a ceramic dish in a very hot oven for 10 to 12 minutes.
  2. Puree the garlic, lemon juice in a blender.
  3. Add the mayonnaise and blend with the juice and garlic paste.
  4. Remove the mayonnaise mixture from the blender and stir in the lemon zest, chives and salt & pepper.
  5. Pour the aioli into a squeeze bottle and refrigerate.

Bon Appetite!


Phil now enjoys working at the Country Club of Salisbury. He says, “I am awed daily by my fellow employees and their continued commitments to ideals and work ethics that provide a wonderful experience for the member of our club. They inspire me to lift my own efforts ever higher. I truly enjoy providing good food for our members, their guests and my fellow teammates.”

I’ve personally found Philip Lloyd to be an exceptional individual and friend. Those who know Phil find him an inspiration and great leader.

I hope you’ve enjoyed learning about Executive Chef Philip J. Lloyd, CEC.

Please let me know if you enjoy the chef interviews. However, I’ll probably write them anyway as they always bring great memories.

Culinarily yours,