Marc Vetri brings a bold, contemporary sensibility to classic Italian cooking. The flavors in his dishes are simple yet pronounced. He uses innovative flavor combinations and artful presentations to make the most of seasonal foods. Freshness is his muse as he chooses the best ingredients in local farmers markets. He keeps cooking to a minimum and preparations straightforward. "Cooking is about finding ingredients that are indigenous to your area," says Marc, "and then using the simplest techniques to convey their purity."
Marc's culinary training began early. As a boy in Philadelphia, he started cooking on the weekends with his Sicilian grandmother. As a young man, he cooked his way through school while studying business and music. In California, he got more serious about food. Marc took a job cooking at Wolfgang Puck's Granita then followed his passion to Italy, where he steeped himself in Italian cuisine. He cooked all over Italy, learning to butcher meat, to make prosciutto, lard, and olive oil, and the best way to make pasta.
Years later, armed with more skills and dedication than ever before, Marc returned to the U.S. He practiced his chops in restaurants such as Coco Pazzo and Bella Blu in New York. Under Marc's direction as Executive Chef, Bella Blu was named "Best New Restaurant" in 1996. But he yearned for a place he could call home. He dreamed of owning a small restaurant with a relaxed atmosphere, just like the best trattorias in Italy. He wanted a place to practice his craft, a place that would inspire him, a place where he could personally cook the meals for each and every guest.
Marc found the perfect place at 1312 Spruce Street in his native Philadelphia. After 15 years of cooking in more than 20 restaurants around the world, Marc's dream became reality. Vetri, an intimate 35-seat restaurant, opened in 1998. Marc Vetri's simple yet sophisticated approach to contemporary Italian cuisine has won a loyal following ever since.