Phillips is celebrating 100 years in the seafood business

In honor of starting its business one century ago, Phillips Seafood has announced the launch of a 100 Days of Summer promotion.

“It’s special,” said CEO Steve Phillips. “It’s been in my family for a long, long time and it’s great. We’re here today because of all the thousands of employees who have worked really hard for Phillips over the years.”

To celebrate the anniversary, Baltimore-based Phillips has created a commemorative 100th Anniversary cookbook that features the family’s and chefs’ favorite recipes as well as those from Phillips’ contests from past years. Proceeds from the cookbook will go to the Maryland Watermen’s Association, an organization that helps preserve the Chesapeake Bay.

The restaurant will be featuring a Blue Crab Margarita, and for every drink purchased, the restaurant will donate $1 to the Watermen's Association. Guests will also have the chance to win free seafood for a year and order dinner specials for $19.14.

“It’s been a long ride but it’s been a good ride,” said Executive Chef Bill Sexton, who has been on-and-off with the company for 28 years. “I’m glad the company is continuing to change, Steve likes to change things so it keeps everyone on their toes. It makes it nice for a chef.”

The Phillips family started a century ago with a seafood processing plant on Hoopers Island, which is still used today. In 1956, Brice and Shirley Phillips -- the CEO's parents -- decided to open the first Phillips Seafood restaurant, in Ocean City. Today, Phillips has grown to eight full-service restaurants with retail products, franchises and processing plants in Southeast Asia.

As new technology develops and traditional recipes continue to evolve, the one thing that remains constant for Steve Phillips is his passion for his family’s business.

“I have a love for the water and salt water in my veins,” he said.

For more information about the 100-year celebration, visit





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