Portraits of Philly: Chefs Alex Kemp and Amanda Shulman of My Loup and Her Place Supper Club

Resy: How long have you been working in restaurants? Have you worked in restaurants in other cities?

Amanda Shulman: I’ve been working in restaurants for 13 years, since I was a sophomore in college. I’ve had the privilege of living and working in a variety of cities. I used restaurants as an opportunity to travel and learn..taking specific jobs in different places to learn specific skills. I lived and worked in Philly, New York, Italy, Las Vegas, and Montreal.

Alex Kemp: I have worked in restaurants since I was 15, so 12 years now. Wow, time flies. I originally got into dishwashing to make money because I moved out at a young age. After falling in with a rough crowd, I used restaurants as an opportunity for discipline and it gave me the means to travel, learn, and meet a bunch of awesome people along the way. I have worked in England, Montreal, New York, and now here in beautiful Philadelphia.

What makes the food scene in Philadelphia different? How does it stand out?

Shulman: Philly’s food scene is unique because it cheers for the underdog. It supports people trying to do things that are genuine and real. Smoke and mirrors won’t fly here. The city will embrace those who encompass its spirit of grit and creativity. There’s an awesome sense of community here and it feels like everyone is connected through a common thread … also having incredible farms within an hour’s reach is special and adds to the sense of place on the plate.

Kemp: I feel like Philly is finally getting the recognition it deserves. Philadelphians value quality without the pretension. I have lived in big cities where restaurants are so competitive. Being a big sports city, everyone wants to get behind their team and that is not different with their chefs and restaurants. Treat the guests well and they will support you and love you. Trust the process.

What are you excited about eating and drinking right now? Where are you going out when you have a night off? Whose work is inspiring you?

Shulman: I’ve recently turned into a lunchtime person. High Street does a phenomenal job. Every time I taste one of Christina McKeough’s [executive chef of High Street] breads or thoughtful pastries, it makes me reconsider everything I know about the subject. My husband and I have been trying to visit institutional spots and we just went to Scannicchio’s and fell in love with the vibes and the Sicilian fried calamari. Kim’s BBQ in North Philadelphia has all of our love and highest remarks.

Kemp: I am a simple man when it comes to eating out. I like good drinks and simple food. Meetinghouse is always my go-to; Drew [DiTomo] and Colin [McFadden] are two legends and I love everything they do. I absolutely love our Chinatown; EMei, Spice C, and Mayflower Bakery are always at the top of my list. On Sundays, we go to Ocean Harbor for our favorite dim sum in the city.

Philadelphia is blowing up. There are more than 100 new restaurants set to open in the city this year. How do you think that will change the industry? What do you hope changes from that growth and what do you hope stays the same?

Shulman: New talent and opportunities and novel perspectives are amazing for a city. These new projects from both homegrown and relocated talent give the culinary scene a fresh current. We’re getting a lot of talent from outside cities and I welcome all of this with open arms. I’d love to see an increase in fancier restaurants, too. More diversity in terms of dining style excites me. I want Philadelphia to be a place where sandwich shops and 20-course tasting menus can both thrive.

Kemp: I have been here almost five years and the growth has been inspirational. It started off as mostly pasta and pizza and a lot of Israeli influence. Now you are seeing younger talent start to thrive. It is such a special city, full of people who love hospitality. I can’t wait to see where we stand in 10 years.

How do people in the food community show up for one another these days? Where are you seeing the community coming together and how?

Shulman: Philadelphians show up for one another whether it be showing support for a friends and family or a charity event. We threw our annual Cookies 4 Coats fundraiser this past December and had over 48 restaurants/bakers participate, raising $15,000 to purchase winter coats for two local nonprofits, The Sunday Love Project and Broad Street Love.

Kemp: Restaurant people give so much to their guests every day, but to have people take even more time from their busy lives and give it to community members is really remarkable and special. We’re super grateful that our food community rallies together for various good causes — it’s one of our favorite things about the city’s hospitality — it doesn’t end with the guest at the table.

What projects are you focusing on right now that has you excited? Anything new in the works?

Shulman: My biggest and most exciting project is a new baby! She has all of my focus right now. By far my hungriest guest yet.

Kemp: We have the newest princess in our empire! So, a lot of our energy is on her but I am always working at improving My Loup and making it a world-class restaurant. It’s my favorite place.