Good Italian food from local establishments is something just about everyone who reads this blog knows about. The only downside on a personal front was I did not become food savvy until I was about 18 years old, but when I did, I began to really enjoy the high level of local Italian cuisine.

 

It is a shame I waited that long considering Harrison County places such as Oliverio’s Ristorante, Twin Oaks, the old Red Caboose (plus the new Caboose), Minard’s, Raymon’s, and a host of others. Trust me, I have made up for it since.

 

My first excursion into quality Italian food was at Philip’s Restaurant in the Glen Elk section of Clarksburg. When I first began work in the media business at the age of 19, a few of the peers in the last 1980s would take me over for a late lunch or early dinner.

 

At first, it was just hoagies. Then it was pasta. Then it was, well, just above whatever was on the menu. It was that good that I actually began to eat there at least three times a week and sometimes up to five times a week – even occasionally for lunch and dinner.

 

As one might imagine, I ended up getting to know the owner. You probably know him too – or at least have probably tried his food.

 

Philip Podesta was the man responsible for turning a once iconic building that was crumbling into a landmark eating venue that included a beautifully redone catering and banquet hall. For years, it was the place to be, and eventually had an outdoor dining plaza that would often feature live music.

 

In case you did not know, it was one of the hottest restaurants around. Eventually, Philip’s in Glen Elk became a thing of the past before making a return – on a smaller, but extremely still tasty scale – in Bridgeport.

 

The return, according to records with the Bridgeport Finance Department, was Feb. 26, 2010. The restaurant was known as Philip’s Pasta Cucina. It lasted for a little more than three years with the closure reported coming on June 30, 2013.

 

Since then, I cannot tell you how many times I have craved one of his hoagies. I cannot tell you how many times I have thought about his red sauce over a bed of pasta with a salad on the side. At times, I brushed it to the back of my head until Philip began posting photos of him making meals on social media.

 

It was tough to know he was cooking, but it was only for those in his inner and family circle. That, however, recently changed. And I found out by way of social media.

 

Showing up in my news feed recently was a new page, “Philip’s Personal Chef Services.” I immediately gave it a like, read up on it, and called my friend to see what the deal was.

 

For those wanting the old “brick and mortar” and order one item off the menu establishment, this is not it. It is primarily what the name of the business says it is, and that is a “personal chef service.” Basically, you can order some of your favorites, but you will have to do it in bulk, and you can pick it up or have it delivered.

 

And do you want something catered? Yeah, that is possible too, but you will need to talk to the chef about that as it is something he will gladly – but likely rarely – do.

 

“This was created in my mind two years ago. I ended up at the beach with a group of 25 to 30 people and they wanted dinner for seven days in a row. I did breakfast and some lunches too,” said Podesta. “When I was done, I was mad because it took me that long to figure out how to make money off of doing what I love without the overhead.

 

“There was no worry about storing food because we ate what was made, there was basically zero labor cost other than my son and nieces,” he continued. “We busted our butts and didn’t really get to go to the beach, but it was great to be cooking like that again.”

 

The seed was planted. It had to germinate while COVID evolved. Podesta said he simply “laid low” to see how things would work. He realized he wanted to do things, but in a controlled setting that you cannot have if operating a standard restaurant.

 

“Brick and mortar locations are a different animal now and it’s worthwhile for the right people, but I did my tour of duty in that set up,” said Podesta. “Now this is about my kids and the second generation of Philips.”

 

So, what the plan?

 

Although it could vary, Podesta plans on using his mobile kitchen – a full commercial kitchen – and come in on two days a week (likely Wednesday and Sunday) and do a pre-order program.

 

“I’ll post a menu on the Facebook page. Whether it’s hoagies or half pans of pasta or things of that nature, people can pre-order and it can be delivered, or they can set a pickup time,” said Podesta.

 

Podesta said things will start of “sweet and simple.” And by that, he means half pans of pasta, ordering meatballs, family orders of sausage and peppers, containers of salad dressing, and the aforementioned pans of hoagies.

 

There is even better news about the hoagies. You can buy them and make the later.

 

“I figured out a way to not even have to cook the hoagies anymore. A lot of this will be oven ready food. It will be dropped off and you can throw it in the over,” said Podesta.

 

Podesta said a six-pack of full steak hoagies would run around $78. Everything is packaged and it can be refrigerated or even frozen to eat anytime you like.

 

“Those are the simple things. This past weekend, I catered a seven-course pre-plated meal that we served in courses. If it is going to require my presence and a staff, and you have to ask me what my price is I will tell you that you can’t afford me,” said Podesta with a laugh, but serious at the same time. “My time is limited, I want to spend time with my family, and I still have the limousine service.”

 

However, if you want a repeat of what he mentioned above, Podesta will go and serve as a personal chef on a vacation trip. All you have to do is call the number below to find out more. It should not be surprising because this is what Podesta loves.

 

Podesta has cooked most of his life.

 

“There were some other opportunities in the past six years since my wife passed, and God bless her, that was the reason I got out,” he said of leaving the industry “I paid my vendors off and just got out. I knew it needed to be about my family and it still is, especially with a 3-month-old grandson. Hopefully, I teach the kids the business like I was taught.”

 

Those lessons were taught to Philip Podesta by his own family. A family member would pick Philip up to peel potatoes, fold the pizza boxes and eventually do the dishes at one of the establishments owned by one of the famous Kelly Hill gangs that make up so many of the area’s great restaurants.

 

“This is what I do. It’s what I’ve always done from grade school up,” said Podesta. “I know I’ve been blessed to do this in this community.

 

“You know there has not been a day go by since June 30 (2013) when I finished in Bridgeport that someone doesn’t approach me and tell me they miss my food, my product,” he continued. “It is so heartwarming to hear that, and it’s comforting knowing I have a brand people remember. That’s another reason I’m back.”

 

The new service can be reached by calling 304-669-1579. His limousine service, Limousines by a Touch of Class, can be contacted at 304-624-3101.

 

You can visit his Philip’s Personal Chef Services Facebook page by clicking HERE.

 

Editor's Note: Top photo shows Philip Podesta doing some cooking with a North Carolina low country crab boil. Bottom photo is of the new logo for his business, while the photos in between feature various dishes including a hoagie station, rows of half sausage hoagies to be cooked, pasta, a pot of Minestra and Italian sausage and more. Photos courtesy of Philip Podesta.