Show Notes
Adrienne and Joe are joined by culinary legend Chef Marc Vetri, one of Philadelphia's most influential chefs, acclaimed cookbook author, and a key force behind bringing the Michelin Guide to the city. In this episode, we also discuss:
Why he chose Philly over New York in 1998 and how the local food scene evolved
How Philadelphia welcomes hometown chefs versus industry outsiders
Marc’s Philly food map: breakfast pho, Reading Terminal Market, cheesesteaks, Zahav, and Royal Izakaya
Opening Vetri in the early days when diners weren't ready for regional Italian fine dining
Staying strictly in his lane: Italian culinary philosophy and why rules vary region to region
The two-year lobbying effort to bring the Michelin Guide to Philadelphia
The concepts behind his restaurants: Vetri, Fiorella Pasta, and Pizzeria Salvy
Walk-In Confession: A baby lamb vs. goat mix-up that sparked a long-running feud with a food critic
Follow Marc: @marcvetri
Follow the show: @chefscutpod
Follow Adrienne: @chefadriennecheatham
Follow Joe: @insta.flamm
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