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."
After years of working in some the finest kitchens in Italy and the U.S., Chef Marc Vetri returned home to his native Philadelphia, took over the intimate townhouse restaurant that was once home to the lauded Le Bec Fin and started to cook.
Chef Vetri is currently head chef and owner of four restaurants in his home town: Vetri, Alla Spina, Amis and Osteria; and author of two books: Il Viaggio Di Vetri: A Culinary Journey, and Rustic Italian Food. He is also a regular contributor to The Huffington Post.
Recognized in Wusthof's "Defining the Edge" campaign, and celebrated both for his humanitarian efforts and his expertly crafted, classically inspired, rustic Italian cuisine, Chef Marc Verti helped put Philadelphia's burgeoning food scene securely on the map.
With four accomplished restaurants, two cookbooks and a growing charitable foundation that bears his name, Marc dedicates his time and talents to nourishing the appetites of diners, and the intellectual development of Philadelphia youth."Once everybody reaches a certain level in their work, I think that it's their responsibility to give back. It's our duty as human beings."
Learn more about Wusthof's Defining the Edge campaign