The Restaurateur — Philip Raskin ’76

Celebrities Cheech Marin, Paula Marshall, and Don Johnson stopped by Philip Raskin’s restaurant BarLago after fi lming nearby.

Philip describes the restaurant business as exciting because it is full of ups and downs, even for established proprietors. The Restaurateur

Philip Raskin '76

Philip Raskin ’76 came to the food industry as more of a businessman than a “foodie.” Having some exposure to restaurants by selling them equipment, he decided to take a risk: When a spot opened up in Philip’s neighborhood, he negotiated a lease with the landlord over a cup of coff ee. So began Philip’s career as a restaurateur, during the height of which he had three fl ourishing eateries amidst the competitive culinary scene of the San Francisco Bay Area.

Philip is the fi rst to admit that success did not come immediately — an early concept that tried to introduce cheesesteaks to a West Coast palate did not take off . Time and perseverance were key to fi nding a winning formula, and Philip discovered inspiration from a restaurant he admired in a neighboring community. “Why reinvent the wheel?” he said about the delicious Italian food and lively atmosphere that his venues off ered. Philip describes the restaurant business as exciting because it is full of ups and downs, even for established proprietors. The opening night of his third location, for example, saw the restaurant close its doors due to a sewage fl ood.

While Philip is clear that he is “not a chef,” he prides himself on being a hands-on owner, often shopping for his restaurants or being active in the remodeling and design of spaces.

Now retired and living in Arizona, Philip observes that the restaurant world remains challenging today: “It’s a labor-intensive industry, and human resource and staffi ng issues can be time consuming and stressful.” Philip also recalls “empowering people,” especially at the management level, as one of the most satisfying aspects of his restaurant career. Celebrities such as Will Ferrell were guests at BarLago,and Philip fondly remembers a night when actors Don Johnson and Cheech Marin closed the restaurant down after fi lming the television series Nash Bridges nearby.

Philip credits his Cushing experience for nudging him to grow up quickly as a student. Initially a reluctant boarder, Philip came to greatly appreciate the campus, his friends, and teachers. In particular, he cites the infl uence of former Head of School Dr. Joseph R. Curry. “I didn’t quite realize it at the time, but as well as being a head of school, Dr. Curry was a businessman, and all that goes with that.” Years later, a visit to Oakland, California by Dr. Curry proved to be prophetic. Looking around Philip’s fi rst restaurant over a lunch visit, the lifelong mentor told him, “I think you are going to end up running more than one of these.”