Philippe Boucaumont was born in France, which is famous for their fine delicacies and art of culinary. Since a little boy, Philippe helped his mother, Carmen, in the kitchen, and it was she who with her daily meals made with such love helped him discover his passion: Culinary. After his studies in 1980 at the Hotel School, Philippe was unaware that on the evening of his degree ceremony he would meet a very influential man who would be instrumental in jump starting his career, Mr. Michel Robert. Michel Robert was the Culinary Chef at the world-renowned restaurant of Paul Bocuse, Colonges au Mont d'Or. His destiny escalated to a new level when Michel Robert integrated Philippe with his team in Geneva (Switzerland) for the inauguration of ''Le Transat'', whose restaurant owner Mr. Davidoff who is well known for his love of cigars.The beginning was very difficult, but after three years of hard apprenticeship in 1983, Mr. Michel Robert asked Philippe to accompany him in a new challenge, The Casino of Divonnes-les-Bains (French/Swiss border). Philippe became specialized in 'Garde manger' and discovered with great amazement what he could create with such fine delicacies. In 1984, Philippe was drafted to the military service, and there he was in charge of the private restaurant for the French General. The duet Michel Robert and Philippe Boucaumont went to Deauville in 1985 to take over the kitchen at Club 13, whose owner, Claude Lelouch, a popular filmmaker, involved with famous actors such as Jean Paul Belmondo, Catherine Deneuve, and Richard Anconina. In 1986, Philippe is ready at last! Michel Robert allows him to fly on his own wings and gives him the opportunity to prove his talent in the world renowned restaurant ''Le Moulins de Mougins'' of Roger Verge. Here Philippe had the opportunity to cook for various Presidents and celebrities. Roger Verge incorporated one of best French Pastry Chef's, Jean Pierre Gestin. La Croisette in Cannes offered him first place as Culinary Chef in 1988 at The Miramar Hotel. In September 1990, Philippe left the country to experience Massai Mara, Kenya. As the Culinary Chef of three premier establishments in the center of Africa, he discovered a different conception of 'gastronomy'. The conditions were rough, but he accepted the challenge. Philippe had the honor of preparing meals for Jimmy Carter, Ari Vatannen, and various other famous people. In 1994 the sun, turquoise waters and golden beaches of ''Mauritius'' called Philippe. Executive Chef of Culinary at the exclusive Paradise Cove Hotel (member of Relais chateaux) is where Philippe discovers the colors, aromas and local spices in which he incorporates into his culinary profession. Philippe was chosen to join the prestigious National Academy of French Culinary in 1998 as Academician. Philippe organized the Culinary Festival of the Indian Ocean, Chef's Night and numerous Culinary festivals, including the July 14th French Ambassador, ''Week of Flavor''. Philippe's next dream, after conquering Africa and Mauritius, was the United States. When Philippe received a call from The Houston Rocket's, Texas this dream materialized.