Chef Damaris Phillips brings a distinctly Southern perspective to food, combining Kentucky roots, humor and a genuine love of gathering people around the table. The Louisville native became a familiar face on the Food Network after winning Food Network Star in 2013 and has since appeared across the network in shows including Guy’s Grocery Games, 24 in 24, Beat Bobby Flay and others.
Beyond television, Phillips has built a career around making food approachable and fun while celebrating the connections that happen over a shared meal. She also co-hosts the podcast That’s Fine, with fellow chef and longtime friend Nikki Dinki, where the pair talk about creating a life that feels meaningful, joyful and worth celebrating.
During Park City Song Summit, chef Phillips and My Morning Jacket drummer Patrick Hallahan hosted one of the most memorable culinary experiences, “A Celebration of Kentucky Summers.” The event was an intimate Supper Club dinner at Le Depot Brasserie. The four-course meal celebrated the connection between Southern food, music and memories, with each course inspired by a My Morning Jacket song.
At the event, Phillips sat down with us to talk about Kentucky food traditions, unforgettable meals, travel discoveries, her favorite Louisville day and some of her funniest Food Network moments.
What is your favorite Kentucky food tradition?
I think it is the tradition of where burgoo comes from. It is using a little bit of a lot of things to make a stewed meal that feeds a bunch of people.
With burgoo, it was just a little bit of this and a little bit of that. Everybody could bring what they had, and with a little bit, you were able to feed a whole bunch of people. I think that is my favorite Kentucky tradition—the idea of everybody contributing so everybody gets to share in it.
What is the best meal of your life?
I think it would be Sunday morning breakfast at my parents’ house every single Sunday morning. We had the exact same food every week: biscuits, gravy, bacon, and you made the gravy using the bacon fat left in the pan. Then there were hash browns or skillet potatoes, scrambled eggs and fresh-squeezed orange juice. They did that every single Sunday.
Food is not about having the greatest experience of your life. Food is about connecting with people. You connect with people when you love them or when they cook for you because they love you.
If you could make a restaurant where you only served the people you loved, or the people who loved you, then you would get more answers that were like, “Damaris’ restaurant of love. It’s the best restaurant in the whole world.”
Have you had a favorite food discovery while traveling?
When I went to India a few years ago with my husband, I loved learning to make paneer cheese.
We stayed at a Buddhist monastery where the nuns made all of the food from scratch. Watching them and learning from them how to make cheese—how to go to the cow, milk the cow, take the milk and make fresh cheese—changed my life.
It changed my understanding of what “from scratch” really means.
You share so many joyful posts on Instagram. You also recently welcomed a new cat. How is the introduction going?
It is going great. Her name is Bertie. She was named after Mr. Bert Fancy, who passed away around the same time. He was such a great cat. He was the loveliest little gentleman. She is like a tornado!
A couple of years ago, my mom found a cat that ended up having a litter. We brought in a couple of kittens. Bert was an older guy, so he should have been really upset about it. Instead, he would clean them every day.
His full name was Daniel Stripe A Tiger—Tiger for short. He learned that kindness with the kittens, and now that is what he is doing with the new little kitten.
It has just been passed down like this—kindness to the little kitten. She is still getting a few swats from the other cats, but she is a tough little cookie.
We are still at six cats!
What would your perfect day in Louisville look like?
I would wake up and go get some coffee. We used to get coffee at Highland Coffee, which was my favorite coffee shop, but it closed in 2021.
Then I would go to the farmers market and pick out whatever is in season. I would go home and plan to have a party that evening with all of our friends.
We would clean up the house, cook a bunch of food, and my husband and I would have everybody over for a big game night with lots of food. Then, to end it all, we would go on a walk around our neighborhood.
What are some of your must-pack travel items?
I always pack a candle for the room. I also always pack a little quilt. I know that sounds insane, but it is a small quilt—about five feet by five feet. It is very thin.
I also pack sugar-free Red Bull. As soon as I land somewhere, that is what I get.
I always have a book, too, and now I have reading glasses. I have about six pairs packed with me today because I cannot travel without them.
You have had some memorable moments at Bourbon & Beyond Festival. Is there one that stands out?
A couple of years ago, I was helping my friend, Eric Greenspan, who had some vendor booths set up. He was doing smash burgers with his New School American cheese, which is this delicious American cheese. We were helping with that and I was working the expo at a food stall. It was busy and so hot. We were working really hard, just slinging burgers and loaded fries.
We were in the VIP area, pretty close to the stage, so we had the best view ever. Then the Beach Boys played. I got to listen to what was probably my favorite childhood band—the first band I can remember loving—while I was slinging food, being useful and feeding people. It was my very favorite moment.
What is another favorite food travel memory?
I think now it would be in Paris, figuring out who had the best falafel. My husband and I went around one night because we had heard that Paris had great falafel. So we went on a falafel tour. We went to the fourth arrondissement, where there are all these different falafel places, and we tried them all.
It is a delightful way to travel—to pick one thing and figure out, in a particular place, where the best version of that one thing is. I like to eat food while moving. I do not really live to sit. So walking around and trying different foods is a great way to experience a place.
You have appeared on so many Food Network shows. Do you have a funny behind-the-scenes moment?
One time, I had a crown pop off when I was biting into a burger on Guy’s Grocery Games. It was years ago, around 2019. I had a crown on one of my front-side teeth, and I bit into something and it came off.
I just pushed it back up and took little nibbling bites for the rest of the day. I kept having to say, “If I need a minute, I have to go put my tooth back on.”
Teeth are such a weird thing that can be so humbling, especially when it is right in the front. You cannot eat without your teeth—or, I mean, you can, but it is hard to eat on television without them!
Tell us about your podcast, That’s Fine.
I co-host it with my very best friend and fellow chef, Nikki Dinki. We met on Food Network Star in 2013 and became friends after that. We wanted to create a podcast because people were always saying, “I’d like to hang out with you guys.” The truth is, Nikki and I really are having so much fun. We are always having fun together.
We thought that might be useful for people to hear. It is not something that just happens. It is an intentional, thoughtful choice that we make. It is about the deeper work you do to build a life that you are excited about living. That is what we discuss on the podcast.
Rapid Fire Questions
One place for breakfast in Louisville?
Grail House. It is delicious.
One vegetable?
Tomato. I know that is a fruit, but it is tomato. If it were not tomato, it would be potato.
Dinner with one person, living or dead?
Dolly Parton.
Window or aisle?
Window.
One country you want to visit?
Greece.
Favorite airport dining experience?
One of the very first places I sought out was Rick Bayless’ spot Tortas Frontera in Chicago. Those places in the airport are really good. I think Mark Forgione just Mulberry Street, an Italian one in LaGuardia, too, and I think that is delicious.
Perfect bite?
Cornbread, a little bit of honey and super, super, super cold milk.
One place for tacos?
Street tacos in Los Angeles. I am just going to be really honest.
It does not matter which street. Just pull up to the side of the road at 10 p.m. and get yourself some tacos.
One place for pizza?
Pizzeria Bianco in Arizona. It is the greatest pizza of all time.
It is the kind of pizza that you eat and you want to cuss and also cry and pray all at the same time.
Favorite Food Network show?
I am dying to host Worst Cooks. I love that show. I have only ever gotten to judge on it once, but I want to be one of the mentors.
I also love 24 in 24. I think it is a great show. I hope they do 24 in 24: Baking. That is the one I would love. I would love it.