Chef Philipos Mengistu has years of experience in the culinary industry, shaping him into what Forbes calls a true “Ambassador of Ethiopian food.” In the early 1970’s, Philipos started in the kitchen of his parents’ restaurant. Behind the scenes, he spent much of his time honing his craft, learning from his mother’s expertise and understanding the recipes that have been passed from generation to generation through his family lineage.
Inspired by his passion for Ethiopian cuisine, Philipos moved to United States in 1990 and worked towards opening his own restaurant in New York City. After five years of working tirelessly and saving money, Philipos was able to successfully introduce Ethiopian cuisine to New York City. He launched his first restaurant to rave reviews and later opened Queen of Sheba, a restaurant dedicated to showcasing his family recipes and Ethiopian culture.
Philipos’ latest venture, Makeda, finds him in the state for lovers – Virginia. Together with his business partner and local Virginia resident, Daniel Solomon, they hope to achieve the same impact as Queen of Sheba did all those years ago.
Makeda uses the same extraordinary recipes and dishes, and is sure to unite families and friends with fresh food for a good time. With Philpos’ expertise and Daniel’s strong knowledge of the area, there is no better place to be. There’s no doubt that Makeda will become Virginia’s new favorite.