Chef Nicolas Stigliano

After becoming a dishwasher at 16 and falling in love with that the first night, I knew my place. I’ve been working hard in kitchens ever since. In 2015, the Culinary Institute of America changed my perspective on the industry. After I graduated I started working in all types of kitchens. From small hole in the wall Italian restaurants to really large restaurants like 1906 at Longwood Gardens. Night clubs and bars, a hospital, large weddings and event catering, until I found my way to a new 40 seat French restaurant . I became Sous Chef and was promoted to Chef de Cuisine my first year. We won various awards in our first year of opening: Philadelphia Magazine Best New Restaurant in Suburbs, Mainline Today, Eater Philly, County Lines.