Chef Phillip Dumlao is the Executive Chef at Petco Park, home of the San Diego Padres. He shared his insight into running a high-volume and very public operation, as well as how he develops new menu items to knock it out of the park. Be sure to follow him on Instagram.
How do you balance the demands of large-scale stadium operations with maintaining high-quality food? What’s your secret to scaling without compromising quality?
Premium is the perception of value to quality. There can be high value and low value premium experiences, but the detail in the execution is what makes the difference.
Petco Park hosts thousands of fans per game. How do you ensure that food service remains efficient and meets the high demand during peak times, like the 7th inning stretch?
Training, Training, Training. We work closely with our associates, teaching them proper techniques to ensure food quality is running optimally throughout the duration of the game. Besides our own internal operation, I oversee and operate 25 other local branded food partners which also have their standard. We incorporate their guidelines with our universal standards which allow us to deliver strong customer service standards that create a memorable experience through food. Just like the team on the filed we must practice to keep our craft sharpened with precision always maintaining quality.
When it comes to menu innovation, how do you stay ahead of trends while also making sure you’re honoring classic ballpark foods that fans love?
Creating menu items that tell a story, using authentic flavors and creating timeless elegance in each dish. I often read up on books with trending flavors and techniques that I can implement into a classic ballpark item giving its own identity with a intriguing touch. Social media is also a great platform for me to R&D because it allows you to see what other chefs / establishments are doing to satisfy their clientele and guests, while also increasing throughput and revenue.
What’s your approach to training and building a team of kitchen staff that can consistently deliver high-quality food at such a high volume during the season?
My approach to building an excellent culinary team is displaying deep-rooted technique, discipline, knowledge and passion. Leading by example and holding my team accountable to high level standards. To quote Bruce Lee, “Empty your mind in formless shape. Water can flow or water can crash. Be water my friend.”
Are there specific food items that you’ve created or developed that have become fan favorites over the years? What makes them stand out?
“San Diego’s Finest Hot Chicken” is a brand that I developed for the Padres and my company Delaware North. I created the “HOT HEN” Chicken Sandwich that has become an exclusive staple throughout the ballpark. That brand means a lot to me and is very close to the heart because it shows the power of teamwork and partnership.
The sandwich consists of: Hot agave fried chicken, Fresno chile slaw, sweet pickles, fuego sauce, on a brioche bun.
As someone deeply involved in the day-to-day operations, what’s the most rewarding part of your job at Petco Park and how do you stay inspired through the challenges that come with running the stadium’s culinary operations?
Seeing satisfaction on the guests’ faces when they receive the final product. Knowing that my team and I created a lifelong lasting memory they will never forget from the first bite to final out of the game.
Who are the key members of your team, and how do you rely on them to help ensure success in your operations?
Every member of my team plays an important role in being successful in this business. Chefs, FOH, Ops, GM to dishwashers all contribute to the success of our operations. Communication is a crucial factor in industry. Teamwork makes the dreamwork! Is my motto- “It takes a village they say!”
Can you walk us through the process of creating a new menu item at Petco Park? How do you incorporate fan feedback and team culture into recipe development?
I put myself in the guests’ shoes. I think about what I would want to eat if I were at a Padres game. What is San Diego known for? How can I deliver a taste of San Diego in every bite? What flavors do I want to showcase that no other ballpark is doing right. How can I pay tribute to the classic ballpark staples, while also putting a personal touch to the dish with a San Diego flare. What personal touches do I want to implement that has “Chef Phil’s” signature on it.
Born and raised in San Diego, I am blessed to enjoy all the flavors of our city. Being of Filipino and Mexican decent, bright and bold flavors have always played a household role. I like to involve some of my cultural background and recipes in many of my menu items.
