Interview with Chef Marc Vetri

Marc Vetri is the chef and founder of Philadelphia’s critically acclaimed Vetri Cucina. In addition to his storied career in the kitchen, Marc is also the driving force behind the Vetri Community Partnership, a non-profit organization dedicated to empowering children and families through fresh food, hands-on culinary experiences and nutrition education.

In 1998, Marc opened Vetri Cucina in a historic townhome in the heart of Philadelphia. Marc was named one of Food & Wine's “Best New Chefs”, and In 2005, he received the James Beard Award for "Best Chef Mid-Atlantic."
Marc’s newest Philadelphia restaurant is a pasta bar located in the Italian Market. The building where the restaurant resides was a handmade sausage storefront called Fiorella’s which dated back to 1904. Marc’s latest culinary undertaking is Osteria Fiorella in the Red Rock Casino Resort & Spa in Las Vegas.

What I really admire about Marc is his artistic abilities; His passion for music, and how he fell into the restaurant business, becoming one of the nation’s most influential chefs.
His experience staging and cooking in Italy, and how Marc’s been a non-conformist, in food, his opinions, and held his ground against the “Americanization” if Italian Cuisine. Marc believes in service, and people first in his restaurants, and that to be successful, a commitment to quality is the foundation of everything you do

Understanding what you want, and creating your own niche is a powerful differentiator that separates you from the competition.