You’re Invited
Join acclaimed chefs from Philadelphia and across the globe for a special dinner series this April 11 to 13 in the City of Brotherly Love … and great sandwiches.
What Do Chefs Love About Philadelphia?
With some of Philadelphia’s finest chefs and operators coming together with their counterparts from across the globe for Resy @ The Chef Conference, a collaborative dinner series (April 11 to 13) commemorating The Chef Conference, we had to ask: What do you love about Philadelphia? Here’s what a few of them had to say.
I’m from here, you know, so for me, it’s just home. You know, I I love the city in general. I love the neighborhoods. The parks. I love the food. I love the relationships I have with people in the city. For me, it’s all of it.— Chad Williams, Chef and Owner, Friday Saturday Sunday
I am so grateful to be able to live in Philadelphia and have daily access to its incredibly diverse food scene. So many different cultures weave their food and music seamlessly into the community and serve as daily inspiration. Just like Rocky and cheesesteaks, this mix of diverse food cultures is part of Philadelphia forever.— Michael Vincent Ferreri, Chef-Owner, Irwin’s in Philadelphia
We really love the Italian American history of Philly, and how you can see that in its food: the roast pork sandwich at DiNic’s and even the famed Philly cheesesteak are great examples.— Angie Rito and Scott Tacinelli, Chef-Owners, Don Angie and the forthcoming San Sabino in New York
The city has a really diverse food scene. You can find modern, progressive spots like Friday Saturday Sunday, or old-school snacks at places like Redding Terminal Market. The dive bar scene here is also amazing, as is the bar food scene. Ray’s Happy Birthday Bar is a favorite of ours.
It’s a big city, but it has a neighborhoody and friendly vibe in a way that reminds Angie of her hometown of Cleveland. People that live here are really proud of their city, and we love to see that.
The thing I love most about Philadelphia is how the strong restaurant community has become part of the city’s overall identity. I love being part of a place with such a diversity of cuisines. It is very clear that the talent, creativity, and hard work of the restaurant community have made it a place that is enjoyed by both the residents and visitors. The city’s identity is kind of gritty, but the result of everyone’s hard work and hustle is consistently excellent.— Eli Collins, Chef, a.kitchen+bar in Philadelphia
There is so much creativity happening in Philly. Art is everywhere you turn. As a chef, I find it truly inspiring. I love how chefs there are playing with ingredients and creating fun dishes. They are sourcing such great quality at all levels, from your neighborhood cafe and deli to your more formal restaurants. It really makes eating out fun and exciting.— Serigne Mbaye, Chef-Owner, Dakar NOLA in New Orleans
The sense of community and the intense love and passion around anything sports-related. Nobody gets more excited to cheer for their teams than Philly. The same energy translates to restaurants … everyone loves to cheer for their favorites and the level of loyalty among guests is like a true fan base.— Alex Kemp, Head Chef and Co-owner, My Loup in Philadelphia
The people, the food scene, the commitment and pride in being from Philly … when someone wins in Philly, everyone wins. People love to support one another. And we have insane sandwiches.— Amanda Shulman, Chef and Owner of Her Place Supper Club, Co-owner and Co-chef, My Loup in Philadelphia
Philly, to me, was where I spent summers as a kid. I’m really looking forward to collaborating with Alex, Amanda, and the My Loup team and getting to know the city again. My childhood memories of Philly include getting up at 5 a.m. to grab fresh bagels and set up a table with my grandparents at the Tacony Flea Market to hawk antique coins and salt-and-pepper shakers. Then we’d go get Italian cookies and ice cream at Greenwood Dairy, which has since closed and turned into a Friendly’s. Dinner was Aldo’s Pizzarama!— Joshua Pinsky, Chef and Co-Owner, Claud and the forthcoming Penny in New York
We are really looking forward to collaborating with Alex and Amanda for our My Loup x Claud dinner. We’ve been coming down to Philly for the past couple of years and love it. It starts with the train ride where I can relax and get work done and, before we know it, we’re there. Last time, I was able to visit Mish Mish with Ian Chapin, our designer at Claud and our upcoming spot, Penny. We had a great meal. My wife and I always make a pilgrimage to Pizzeria Beddia which is truly one of our happy places. Lunch there in the front room at the bar with all that natural light … it’s hard to say no to the beans and whatever pizzas we get; we also order a sidecar of the pickled chiles. Besides eating, we always make sure to check out Philly’s art scene too.— Chase Sinzer, Owner, Claud and the forthcoming Penny in New York
I was born and raised in Philadelphia, and I grew up in South Philly. The thing I love most about Philadelphia is our neighborhoods. I feel like the neighborhoods, especially when you grow up here, they’re just in your soul.— Joe Baldino, Chef-Owner, Palizzi Social Club in Philadelphia
I know that for me, South Philly has defined who I am and the style of cooking that I do. Each neighborhood here has its own kind of vibe, whether you go to the Old City or Queen’s Village, or anywhere really. They’ve each got their hole-in-the-wall spots and family-owned restaurants that are special and awesome.
I love how diverse each of our neighborhoods is, too; you’ve got the Russian community in Bustleton, you’ve got Chinatown, and then you’ve got the Italian community in South Philly. It’s all these wonderful and unique neighborhoods that really set Philly apart and make my home so special.
What I love about Philadelphia is that it has its own unique identity and personality. People from Philadelphia love to celebrate Philadelphia. There is a genuine feeling of what it’s like to be from Philly. Besides, Philly is a sandwich town and I love sandwiches.— David Viana, Executive Chef, Lita in Aberdeen Township, N.J.
I like Philadelphia because it’s such a large city, but the industry scene in Philadelphia still feels small and intimate. Everyone knows each other, and the friendly competition amongst the chefs makes us that much better.— Joshua Quintana, Executive Chef, CO-OP Restaurant and Lounge in Philadelphia
Must be 21 years of age or older to consume alcoholic beverages. Please drink responsibly. American Express reserves the right to remove any person for inappropriate behavior including, but not limited to, conduct that is disruptive, abusive, or violent.
