Sous-chefs Spotlight

SOFTSHELL CRAB APPETIZER AT NOORD | YELP, Elva L.

SOFTSHELL CRAB APPETIZER AT NOORD | YELP, Elva L.

Sous-chefs walk a fine line -- they must be talented enough to execute the highest of all culinary creations, but modest enough to respect the culinary vision of the chef. They need to be skilled enough to manage teams of people, but grounded enough to understand they are not the boss. They must sustain their adrenaline through long work hours without the motivation of name recognition and glory. They are almost hidden away, but their importance is out in the open.

They are kind of like the spine of a book: not as visible as the pages flipped through and familiarized excitedly again and again by the eyes of readers, but the one thing that keeps the book bound together and stops it from falling apart.

The great sous-chefs of today will be the restaurant leaders of tomorrow.

So, without further, keep an eye out for these Philly sous-chef superstars:

Jonnathan Yacashin at Noord: Chef Joncarl Lachman's kitchen know-how makes the Noord's name, but there is another thing this restaurant is renowned for -- its bread, and all of that is baked by Yacashin. "He's the kindest person I have ever worked with," Lachman said. 

Palmer Marinelli at Petruce et al: This Zagat Philly "30 Under 30" nominee works elbow-to-elbow with brothers Jonathan and Justin Petruce. He brings exotic flavors that he has discovered from all around the world right into the comfort of Petruce et al's dining room.

Colin Leary at Townsend: Leary knows all about dedication. For nearly 10 years, he has followed Chef Townsend Wentz from restaurant to restaurant, and the chef isn't shy about proclaiming that his sous is a driving force of his success. "That's old-school dedication. You just don't see it anymore," Wentz said. Read More