Captains of Industry Guiding Your Way

Free E-Book: Why Top Restaurant Operators Invest In A Phillips Seafood Franchise

Learn about our 100-year-young tradition leading in the seafood restaurant industry and what it takes to own your own business with our FREE e-book.

Join a Tradition of Excellence

The Phillips seafood tradition started a century ago on Hoopers Island, where the A.E. Phillips & Son processing plant sourced wild crabs, fish and oysters in season from the Chesapeake Bay. In those early days, the fresh seafood traveled by steamship daily to Baltimore, where it was bound for local restaurants and fishmongers.

In 1956, the family created a built-in market for their surplus crabs by opening the first Phillips Seafood Restaurant in the seaside town of Ocean City, Maryland. Business grew quickly from there, as the family expanded into new locations and launched into new markets.


From our very beginning, we’ve focused on bringing the culinary traditions and welcoming hospitality of Maryland’s Eastern Shore to our guests. Phillips knows there is no replicating authenticity. Many of our recipes are generations old, passed to our chefs straight from the kitchen of Shirley Phillips.

Over the past 100 years, we have grown our company by leaps and bounds by holding fast to these simple principles: serve classic seafood favorites, provide outstanding service, and create a memorable dining experience for our guests.

The Team Anchored In Your Success

Our leadership team has years of franchising experience that we put to work for our franchisees every day. This team approach along with a proven business system is a huge advantage for our franchisees.

Steve Phillips Headshot

Steve Phillips

As a third generation waterman, Steve has spent his entire life and career working in the family crab business. Over the years the business has grown, and he’s had the opportunity to take on different roles. In 1980 after becoming the company’s president, he expertly charted further growth, including processing, manufacturing, and now franchising.

Dean Flowers Headshot

Dean Flowers
President and COO

Dean’s tenure at Phillips has spanned more than 35 years before being named COO in 2018. Dean handles strategic planning, sales and operations for the company’s domestic and international interests as well as growing foodservice and retail sales, leading the development of new products, and acquiring new markets and building strong partnerships.

Steve Phillips Headshot

John Knorr
Senior Vice President

John has acted as General Manager of many restaurant locations since joining Phillips in 1993. When he became the Director of Operations, he led the company’s expansion into airports along the East Coast before being named Senior Vice President in 2017. In this role John heads up US sales efforts for Phillips Foods.

Steve Phillips Headshot

Jimmy King
VP of Finance

Jimmy joined Phillips in 1980, tending bar at Phillips Harborplace while studying for the CPA exam. In 1983 he returned to Phillips. In his current role he handles the company’s domestic monies and overseas funds as well as management of the accounting and customer service departments.