Phil Rosenthal on 'Raymond,' Hofstra and his Netflix food show

Phil Rosenthal is always hungry and at age 62 he travels the world seeking out the best cuisine in each city. That’s the premise of his popular Netflix show, “Somebody Feed Phil,” which is now in its 6th season and has recently spawned a book of the same name. However, Rosenthal is not just a famed foodie, he’s the creator of “Everybody Loves Raymond” and two-time Emmy winner for his work on the Long Island-based sitcom that ran for nine seasons from 1996-2005. 

The 1981 Hofstra University graduate is now taking his show on the road with the “Somebody Feed Phil” live experience.

Newsday’s David J. Criblez spoke with Rosenthal ahead of his appearance at The Paramount in Huntington on Nov. 13 about connecting with comedian Ray Romano, how his Hofstra education affected his career and the power of sharing a meal.

How would you describe your chemistry with Ray Romano?

Honestly, it was a bumpy start because we were both very nervous. We were set up on a lunch date by CBS. Being a comedian, he only ever wrote his own material therefore he was understandably nervous about some guy he just met writing a show for him. I didn’t know if he trusted me right away and I didn’t know if I trusted me right away because I never created a show before. Then slowly but surely the show started to catch on and as it did, we naturally became better friends. Now we are like brothers. 

The character Ray Barone from “Everybody Loves Raymond” was a Newsday reporter. How did that come into play?

I happened to go to school at Hofstra so Newsday was a big part of my life. My buddy from college lived in Lynbrook so I picked Lynbrook as the town. We decided Ray should be a sports writer like in the great tradition of “The Odd Couple.” What’s the local Long Island paper? Newsday!

How did you end up going to Hofstra?

I wanted to study theater and they had a great theater program. I learned every aspect of theater, not just performing but direction, play analysis, producing and writing. Later on, I wasn’t a performer. I became a writer and a showrunner. Everything I learned at Hofstra came in handy.

How does it feel to come out from behind-the-camera to be the star and a recognizable public person?

It’s a lost fulfillment of this childhood dream. When I was a little kid, I’d watch TV to a fault. My parents would say, “What are you going to do, get a job watching television?” When I got a job writing for television, I sent them a TV with a note that said, “Ha Ha.” As a kid I didn’t know about writing, producing and directing. I just saw Ralph and Norton on “The Honeymooners” and wanted to be funny like them. I did that in high school and I was a big star. People encouraged me to go to school for that at Hofstra University where I was a big star. Then I moved to New York, but they hadn’t heard I was a very big star in high school and college. So I struggled until I became a writer. I sublimated that whole side of myself for years. Now I’m the luckiest guy in the world.

What started you on your food journey?

We did an episode on “Everybody Loves Raymond” where we went to Italy in 2000. Ray Romano himself didn’t really want to go. What I saw happen to the character that I wrote, a guy who gets woken by the magic of travel, I saw happen to my friend Ray. I thought there’s no greater high than turning people onto stuff you like. I thought, “What if I could do this for other people?”

Do you feel food is a big form of communication?

I say food is the big connector and laughs are the cement. If you can get a smile or a laugh between each other it’s everything. Food is the most relatable thing in the world because we all have to eat. When you sit down to eat with somebody you are enjoying something together. This may be the secret to world peace.

What does your live show consist of?

I come out with a moderator and we do an interview about how we make the show. My favorite part is when we take questions from the audience. If you buy the book there, I’ll sign it before the show and people can get a picture with me.

How does the book coincide with the show?

Over these past few years I received all these direct messages, emails and requests for recipes of the food I was eating on the show. But, I wanted it to be better than just a cookbook. I wanted to make it a companion book to the show containing my stories, behind-the-scenes photos taken by my brother Richard, our producer as well as transcripts of the phone calls with my parents. Where else are you going to get a collection of the world’s best chefs in one place? It has 60 places, which is everywhere we went in the first four seasons.

What do you do if you eat something on camera that you don’t care for?

I try to be polite but sometimes my face betrays me. I cannot play poker.

By David J. Criblez

david.criblez@newsday.comDavidJCriblez

David J. Criblez is a reporter for Newsday's exploreLI, covering entertainment-related events from local music to stand-up comedy to festivals.