Interviews
- Nunzio Patruno / Chef/Owner / Nunzio Ristorante Rustico
- "I'm doing exactly what I want to do. My food is simple, fresh, and affordable, and that's what great Italian cooking is all about. Everything is fresh and it's all about the best seasonal ingredients." Read More »
- Marc Plessis / Chef de Cuisine / XIX
- "I find the people in Philadelphia to be extremely passionate about so many things, including sports, restaurants, and everything else. They are well educated when it comes to wine and food and they care about things like ingredients and where things come from. It's an audience with high expectations and when it comes to food, these are people who know what it's all about." Read More »
- Olivier de St. Martin / Caribou Cafe and Zinc Bistro a Vins
- "I wanted to own my own restaurant when I turned thirty years old, but it didn't happen that way! When you don't have the money, you go with partners, and 90% of the time you get screwed and there you go! I waited until I was forty with no partners. To actually own your own place is the best feeling in the world - especially as a chef." Read More »
- Kiong Bahn - Executive Chef / Twenty Manning
- "It is important and even enjoyable for me to select my own produce. I feel I have to be there to guarantee I'm getting the freshest produce I can buy. I like to know that my guests are getting what they pay for, and fresh flavors can make a big difference." Read More »
- Weaver Lilley, Owner / FridaySaturdaySunday
- We talk with Weaver about the Philly dining scene from the 70's to today -- where things were and how they've changed. In 35+ years Weaver's seen it all along the way. Read More »
