Chef Marc Vetri’s Ultimate Philadelphia Food Guide!!

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