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What she eats at home: I don’t eat a lot of dessert at home, and I’ll occasionally cook, but most times when you’re working 60 to 65 hours a week, you just don’t feel like it. A lot of pastry chefs like vanilla because it’s very good for bringing out certain flavors, but it has to be watched where it’s used. The mini doughnuts are my second favorite dessert here, and I enjoy changing out the ice cream and sorbet flavors as well we make all our own ice cream and sorbets.įavorite ingredient: Mango and ginger. It has several different layers of chocolate, so there are a lot of different flavors going on. Signature dish: At Nectar, the torte is my favorite, but I’m someone who prefers chocolate over anything else. We do everything with fresh ingredients we even have a garden in back stocked with fresh herbs. You can expect a nice relaxing evening with good food and good conversation. What to expect: I know the food is fantastic, the service is excellent and the ambiance is beautiful. Originally I was going for culinary, but it just didn’t interest me the way pastry did. … I grew up locally in Coatesville, and went to school at Johnson & Wales University.

I wouldn’t know what else to do if I weren’t doing this. Her background: I grew up with a grandmother who was a baker, and it always interested me I read only cookbooks and food magazines, and I never could get into anything else. Pastry chef at Nectar, an Asian-fusion standout in Berwyn that is routinely ranked among the area’s most breathtakingly designed spaces Visit Blackfish at 119 Fayette Street in Conshohocken, or go to for more information. They are similar all offer the same high-quality ingredients and share the philosophy of guests, but will be a little different. What’s next: I have a new restaurant that opened in Chestnut Hill, Mica-it opened in March-and another, Ela, in Center City that will open in the second week of November. The menu: It has definitely evolved since we opened, it is still evolving as our customers get more comfortable with us … they dictate the menu. It is the one thing that has not changed on our menu since we opened. Salmon, egg and potato are classic we re-interpret. These are recognizable flavors put together in a new way. Signature dish: The applewood-smoked salmon, fried egg, sour cream, crisp potato and mizuna. Our philosophy is that that block of time, not how much they eat. We entertain them for a couple of hours, whether they get the tasting menu or a salad.

What to expect: We want people to come in and set aside a block of time. Why he became a chef: I’ve always wanted to be a chef. His background: I went to Drexel University and trained in Philadelphia under Marc Vetri and Georges Perrier. Suburban Life met with some of the men and women whose culinary creations are giving local food lovers a menu’s worth of good reasons to dine out.Ĭhef at Blackfish, an award-winning BYOB in Conshohocken with a progressive seafood-centered menu of American cuisine with French influence And there’s a simple reason why the area now boasts some of the country’s finest restaurants: Many of the most skilled and adventurous chefs in the nation have chosen to hone their craft in local kitchens. Although the Philadelphia region had gotten used to taking a backseat to the likes of New York and Chicago in terms of reservation-worthy restaurants, the city and its suburbs have stepped up their game considerably, gastronomically speaking.