Philip opened his landmark bistro, e’cco, in 1995 and very quickly made a name for himself with his win of the 1997 Remy Martin Cognac/Australian Gourmet Traveller Restaurant of the Year award, a stunning achievement for Philip, but also a coup for Queensland.

Philip conducts numerous cooking classes, demonstrations and guest chef appearances, both nationally and internationally. He has also donated his services to many charities, working alongside a stellar line-up of industry peers to raise much needed funds for many worthwhile causes, including the Starlight Children’s Foundation, Bestest, Mission Australia, AEIOU and The Leukaemia Foundation.

As one of Australia’s leading chefs, Philip contributes recipes to a multitude of book publications. He has featured as a weekly columnist for The Courier Mail’s Good Life supplement as well as Brisbane lifestyle magazine, Brisbane News and QWeekend supplement of the Courier Mail.

Philip has also authored six of his own cookbooks. They all include a wonderful collection of recipes that are distinctively Philip Johnson – unpretentious food, simple yet stunning – and a reflection of the ideas and beliefs that have made e’cco the success it is today. Philip considers his cookbook ‘Eating In’, his best work yet.

By natural progression; Philip Johnson Catering became a reality; and has been delivering the same e’cco style, sophistication, food and wine to homes, boardrooms, weddings and large corporate events for years.

27 years on, Johnson’s e’cco bistro has received a multitude of accolades and recognition and is currently a Good Food Guide hatted restaurant.

In March 2018, e’cco upped stumps to Haven, a modern development in the thriving area of Newstead.