Chef Phillip Esteban is a native San Diegan who has honed his craft at several top restaurants, including Michelin-starred chef David Chang's Momofuku Ssäm Bar in New York City, Nine-Ten in La Jolla, The Cork and Craft in Rancho Bernardo, and most recently as the R&D chef for Consortium Holdings - the company behind such San Diego hotspots as Born & Raised, Ironside Fish & Oyster and Craft & Commerce. During the pandemic, Esteban operated a catering company called Craft Meals that donated meals to front-line workers.
Last year, the National City native launched several small-scale eateries - the White Rice Filipino comfort food and bowl stand inside Liberty Public Market, and Weapon Ramen, which has stalls in National City's Market on 8th Food Hall and inside Liberty Public Market in Point Loma. Last month, Esteban opened the second location of his White Rice eatery on the base floor of the brand new Orchid apartment building on Adams Avenue in Normal Heights. He is also working on the opening of his first full-scale restaurant Well Fed, a concept he hopes will encapsulate the Filipino-American experience.
Last year, the National City native launched several small-scale eateries - the White Rice Filipino comfort food and bowl stand inside Liberty Public Market, and Weapon Ramen, which has stalls in National City's Market on 8th Food Hall and inside Liberty Public Market in Point Loma. Last month, Esteban opened the second location of his White Rice eatery on the base floor of the brand new Orchid apartment building on Adams Avenue in Normal Heights. He is also working on the opening of his first full-scale restaurant Well Fed, a concept he hopes will encapsulate the Filipino-American experience.
Esteban's latest endeavor is the opening of a modern delicatessen and restaurant dubbed Wild Flour, which was originally slated to install where White Rice Bodega is in Normal Heights. Now slated to open in a 2,600 square-foot unit across from the new Carruth Cellars winery & restaurant in Liberty Station, expect a "California deli" inspired by eateries like The Anchovy Bar in San Francisco and the new Golf Finch Modern Jewish Deli in La Jolla. Wild Flour will have a seasonal, globally-inspired menu with sandwiches on fresh baked bread, handmade pasta, small plates, and entree-sized dishes made with seasonal produce and locally-sourced ingredients.
Wild Flour is anticipated to open in spring 2023 at 2640 Historic Decatur Road within Liberty Station in San Diego's Point Loma. Follow Chef Esteban on Instagram to keep track of his progress.
Wild Flour is anticipated to open in spring 2023 at 2640 Historic Decatur Road within Liberty Station in San Diego's Point Loma. Follow Chef Esteban on Instagram to keep track of his progress.
