Today we’d like to introduce you to Amber Phillips.
Hi Amber, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
I grew up with a single mom who wasn’t often home for meals, so food, to me, was simply a means of survival — not something to savor. That changed completely when she married a man who owned an Italian deli. Suddenly, I was surrounded by the intoxicating aromas of freshly sliced meats, aged cheeses, and espresso. I discovered cappuccino, prosciutto, and provolone — and my world expanded. Although their marriage didn’t last, my love affair with food had begun.
I took my first restaurant job at a large national chain, where by 19 I had become a corporate trainer, traveling to open new locations and train staff on service. I also bartended and spent every spare moment observing the kitchen — fascinated by the choreography of cooking and plating. Around that time, while planning my best friend’s wedding, her family toasted me during the reception and said I was “going to school for the wrong thing.” They may have been right — though I was studying forensic psychology and dreamed of joining the FBI, I always found myself drawn back to food. It was in my blood.
After college, I returned home to Naples to get back on my feet financially. I worked every shift I could find in local restaurants and eventually joined Ridgway Bar & Grill in 1999. Over seven years, I grew from bartender to bar manager, assistant manager, and later took on the director of accounting role for multiple restaurants while also managing and staffing their catering company at night.
In 2006, I decided to branch out and launched Sage LLC, a boutique private chef, event staffing, and event planning company. At the time, I had three young children and worked part-time in flooring sales to make ends meet. When the housing market crashed in 2009, most of my clients paused their services, and I clung to my day job for stability.
But fate had other plans. I had once donated a private dinner for four to a charity auction. Years later, the winning bidder found the lost certificate and asked if I’d still honor it. Though I was nearly out of the food business, I said yes — and that dinner changed everything. One of the dishes was an organic carrot, mint, and sage soup shooter, which I photographed and shared on Facebook. A high school classmate, now a physician, saw the post and asked if I could prepare gluten-free meals for her family. I wasn’t yet versed in special diets, but I threw myself into research, and soon began cooking for her weekly. Her network of athletes and medical professionals began reaching out — and before long, demand grew rapidly.
By February 2013, as a single mom at 40, I took a leap of faith and left my stable day job to pursue Sage full time. A year later, I opened a commercial kitchen and began preparing over 1,000 meals per week for local CrossFit gyms. That same year, Naples Illustrated featured me in their “Taste” section, and I was honored with multiple awards, including Best Pre-Made Meals in Lee & Collier Counties (beating out Fresh Market, Whole Foods, and Aida’s). I went on to win Best Caterer, Best Vegetarian Dish, Best Healthy Treat, Best Farm-to-Table, Best Healthy Options, and Best Use of Organics — recognition that fueled my passion even more.
After a brief detour into corporate food sales, I found my way back to what I love most — creating unforgettable dining experiences. Food has become my life’s work, blending creativity, connection, and care into every plate I serve.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Being a business owner is not for the faint of heart. The catering world is both rewarding and relentless — it demands stamina, creativity, and grit. It’s not just the long hours on your feet, but the reality of transporting what feels like an entire restaurant to different venues, time and again.
While I made great strides toward better health, the physical toll caught up with me — three surgeries in less than a year. Combine that with a challenging labor market and landlord hurdles, and it’s easy to see how demanding this industry can be. On top of it all, the long hours and holiday events often mean precious family time is sacrificed.
That said, I’m deeply grateful to be healthy and ready for the upcoming season — and more aware than ever of how vital self-care is when managing a high-stress business. Despite the challenges, I can’t imagine doing anything else. This work is truly special, and when an event comes together exactly as envisioned, the sense of fulfillment and joy is unmatched.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
My specialty has always been crafting delicious, inclusive meals — particularly within the food allergy and dietary restriction sector. From weekly meal plans to full-scale catering, I take pride in creating dishes that meet my clients’ needs without ever compromising on flavor. I genuinely enjoy the challenge of transforming limitations into culinary creativity.
Naples has always been home — I’ve lived here my entire life and remain deeply connected to the community that raised me. I’m passionate about giving back through local nonprofits, including organizing an annual Thanksgiving turkey drive that provides meals for hundreds of families in need. I also proudly support our veterans and have served as a guardian on five Collier and Lee Honor Flights.
Supporting women in the food service industry is another cause close to my heart, as is rallying the community during times of crisis. Whether after hurricanes, fires, or other natural disasters, I’ve organized statewide relief efforts — collecting supplies, cooking meals for hundreds, and even driving box trucks across Florida to ensure help reached those who needed it most.
We’d love to hear about how you think about risk taking?
I’ve definitely taken my share of risks. Starting a business while raising my daughter — and for a time, two stepsons — was a huge leap of faith, especially on a single income. Running a business with employees, leases, and endless moving parts is never easy, but I’ve always believed that growth comes from stepping outside the comfort zone.
When the opportunity arose to expand beyond private chef work and open a small restaurant, I took it — a cozy 30-seat dining space that felt like the next natural step. Unfortunately, once I moved in, I discovered a number of undisclosed issues with the property that began surfacing in the first few months, after I had already invested heavily in what I thought was a turn-key space.
Despite the setbacks, I continue to take calculated risks and stay focused on the long game — eventually opening the dining room and realizing the full vision for my business. In the meantime, I’m channeling my energy into what I do best: catering and meal delivery, where I can continue serving the community while navigating the challenges ahead.
Contact Info:
- Website: https://www.sageevents.net
- Instagram: https://www.instagram.com/sageeventsflorida/
- Facebook: https://www.facebook.com/SageEventsFlorida/
Image Credits
Lane Wilkinson
Nicole Nixon
