Phil's BBQ
Brittany Thurber has extensive work experience in the restaurant industry. Brittany started their career at Acapulco Mexican Restaurant, where they worked as a Manager from June 1999 to July 2001. Brittany then joined Pat & Oscar's as the Director of Operations Development, Education, and Training, where they worked from July 2001 to January 2011. Following that, they worked as a Manager at Islands Restaurants from January 2011 to July 2011. Currently, Brittany holds the position of Director of Facilities and Operations Support at Phil's BBQ since July 2011.
Brittany Thurber obtained a Bachelor of Science (BS) degree in Behavioral Sciences from the United States Air Force Academy, where they studied from 1986 to 1990. Following this, they pursued a Master of Science (MS) degree in Experimental Psychology at the University of Oxford, completing their studies from 1990 to 1992.
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Phil's BBQ
Since 1998, BBQ lovers across San Diego County have turned to restaurateur Phil Pace to satisfy a singular craving: mesquite grilled baby back and beef ribs, chicken and sandwiches. Serving thousands of customers a day from a diverse clientele of skateboarders to Bentleys, Phil has built his foundation on consistency, quality, freshness and friendly service. "We thrive on providing each guest with the 'Phil's Experience', which basically comes down to organized chaos," laughs owner Phil Pace. "The biggest reason behind our success is our loyal customers who have supported us and waited in line for a taste of BBQ since '98." Since opening our doors in San Diego, Phil's BBQ has served over one million (and counting!) gallons of Phil’s signature BBQ sauce (enough to fill Shamu's tank). Expanding from four employees to well over 400, we have become an employer of choice in San Diego. In 2007, after the smoke cleared from the original Phil's BBQ location in Mission Hills, the restaurant relocated to a much larger space in Point Loma. Even with a change of location, the Phil's experience and menu remains the same: long lines of anticipation, an energetic, friendly atmosphere, fantastic food, huge portions, and many, many, paper towels. Over the years, Phil’s BBQ has successfully opened four more freestanding restaurants in San Marcos (shuttered at lease end in 2020), Santee, Rancho Bernardo, and Temecula. We also have locations in the San Diego International Airport (Terminal 2 West) and Sycuan Casino (the uncommons). Phil doesn't come from a long line of BBQ connoisseurs. Instead, he created from scratch a top-secret recipe for BBQ rubs and sauce while taking his dad's advice “to only cook what you know best and treat employees like family.” Phil has been a pioneer of fast-casual dining since the opening of the first restaurant, giving San Diegans what they want - great BBQ! Taking care, satisfying cravings, and supporting customers has always been the #1 priority!