The Chef's secret ingredient is Plugrá!Discover the brilliance, beliefs, and talents behind the culinary masters who have shared their artful recipes with you here at Plugra.com.
The Plugrá Chefs:Click on the Chefs below to learn more
- 1 of 3
For more than 25 years, Trip Kadey has utilized his culinary talents within every segment of the foodservice industry. After owning and operating his own restaurant, Chef Kadey moved on to become a menu and concept consultant in Europe, leading culinary training for Marriott Hotels, Restaurants, and Foodservice Management accounts.
When the chef at her former husband’s restaurant left unexpectedly, it was Roberta Adamo who jumped in to begin making pasta with a recipe she found in a cookbook and childhood memories of making pasta at her grandmother’s side. It was here that the happy accident of Roberta’s Pasta Chef Career began.
Adamo’s next stop was a position close to home at Catelli’s Restaurant in Voorhees. It was at Catelli’s that Roberta worked under Chef Louis Imbesi, who gave her the freedom to experiment and create uniquely delicious pastas such as orange and pink (raspberry and orange reduction) striped ravioli filled with duck, and cucumber and dill flavored pasta with salmon.
The opportunity to work with Francesco Martorella brought Adamo to downtown Philadelphia’s Brasserie Perrier, where she was hired to create pasta for the Italian section of the restaurant’s esteemed fusion menu. Martorella’s purist approach to pasta (egg or spinach dough, potato Gnocchi) gave Adamo a chance to perfect the basic foundations of pasta making. Martorella’s simple, clean and uncomplicated cooking method was greatly admired by Adamo, and she carried this inspiration with her when she joined The Ritz Carlton after 3½ years at the Brasserie. The Ritz connected Adamo to Chefs Kai Lerman and Alberto Vonoli. She learned a great deal from both chefs, most notably Vonoli’s beautiful Garaganelle dough, which she still uses today.
From the Ritz, Adamo was lured to Penne by then General Manager Harry Kratz. She contacted her good friend Chef Ed Vadden, who, along with Penne’s current Chef de Cuisine Eileen Watkin, created the culinary magic that supported Adamo’s specialized art of pasta. After opening Penne as the Pasta Chef, Adamo recently accepted the position of Restaurant Chef, allowing her to continue spreading the philosophy that food “should sing and not scream any one note louder than the other. Balance is key, whether it’s taste, texture, color or temperature. It is an art I adore and I am thrilled every day I have a chance to experience it.”
Adamo is affiliated with the Slow Food Movement, as well as a proud member of Les Dames de Escoffier.
Chef David Boyle, a graduate from the renowned Restaurant School in Philadelphia, is the executive chef at Philadelphia's Davio's Northern Italian Steakhouse. Davio's, long regarded as one of Philadelphia's finest fine-dining restaurants, prides itself on fresh, premium-quality ingredients, expertly prepared cuisine and exceptional service.
While completing his Culinary Arts degree, Boyle took an externship at Philadelphia's distinguished Four Seasons Hotel under the tutelage of Executive Chef Jean-Marie Lacroix, and remained there for several months beyond his graduation at multiple positions, including Garde Manger.
In 1995, he was offered a position in the kitchen at the one-star Michelin hotel restaurant in Chartres, France-Le Grande Monarque Hotel. Upon his return to the United States in 1996, Chef Boyle and a friend formed a partnership in a food-related business before he returned once again to the Four Seasons, where he actively participated in many exclusive events, including a dinner for the local chapter of the Chaine des Rotisseurs, and multiple James Beard House dinners in New York City.
Now ready to make an upward move, David took the post of Sous Chef at the popular Jake's in Manayunk, and quickly moved to Executive Chef after only eight months there. Under his stewardship, Jake's won the first of what would become three consecutive Mobil Guide 4-Star Awards, and a "Best of Philly©" Award for Best Brunch from Philadelphia Magazine in 2001. As a further testament to his culinary prowess, his food received a rating of 27 (out of 30) from Zagat for two years running, and a rare "Three Bells" rating from the discerning Philadelphia Inquirer food critic, Craig LaBan.
Chef Jim Coleman is a thriving member of the new breed of chef/entrepreneurs who have combined culinary skills with business acumen. He is also one of the only multimedia celebrity chefs, having mastered television, radio and print.
In 1993, the Philadelphia press dubbed Coleman "the spatula-wielding king of all media," a title he continues to hold as a columnist for The Philadelphia Daily News; host of a weekly radio show, A Chef's Table; and national TV series, Flavors of America. Coleman also has authored three cookbooks: Flavors of America , The Rittenhouse Cookbook: A year of Seasonal Heart-Healthy Recipes, and Flavors with Chef Jim Coleman.
At Coleman's Restaurant in Normandy Farm outside of Philadelphia, Chef Coleman brings to the table the tastes of the great Pennsylvania countryside with his "New American Cuisine," which he describes as "home and country comfort food prepared with a gourmet flair and style."
Coleman is a graduate of The Culinary Institute of America. He was among the 40 students chosen out of 10,000 applicants to participate in the premiere session of Madeline Kamman's Beringer School of American Chefs.
Born and raised in Dallas, TX, Chef Coleman's career has taken him around the world, from the beaches of California to the Great Wall of China . He currently lives in NJ with his wife, two children and two dogs.
With a long and bright career working at some of the world’s top restaurants behind him, Old Original Bookbinder’s is where Chef Cunningham lets loose his formidable talent. Ask renowned chefs Gray Kunz and Charlie Palmer and the answer would be a resounding “he’s one of the best.” And three years of working in France at the 3-star L’Auberge de L’ill in Alsace and the Hotel Bristol in Paris—in between semesters at the prestigious culinary school Ecole Supérieure de Cuisine Française—earned him instant entry to top American kitchens.
Chef Cunningham does share a maniacal obsession with freshness—and variety—with his former tutors. That’s a good thing, because Bookbinder’s is all about great American seafood. With Kunz, he shares a certain Teutonic discipline that one would want to avoid in polite society but works magic in the kitchen, and the knack for thinking outside the box.
One of his personal favorites, the fantastic Seafood Cobb, finds great company on the Bookbinder’s menu, which combines seasonal recipes, daily specials depending upon the market and classics such as Snapper Soup, Crab Cakes and Strawberry Shortcake. He brings traditional staples to a new level. After all, he’s inheriting a landmark restaurant, not the Vatican.
Items on the menu are done simply and done well, and to cook simply is actually very complex. There is no place to hide—not under sauces nor camouflaged by extra ingredients or intense flavors. It takes skill and precision to make a dish simple.
During its 140 years, Old Original Bookbinder's has served as a gathering place for political leaders, celebrities, local residents and tourists. John E. Taxin, third-generation owner, tells us that “Bookie’s” memorabilia and photos of glamorous diners taken through the years have been preserved and will grace the hallways of the recently renovated restaurant, maintaining the history and character of this legendary eatery and gathering place.
From Easy Bake Ovens to award-winning pastries from Sweet Jazmines. Chef/Owner Kimberly Davis Cuthbert has done it all. A graduate of the Culinary Institute of America, recipient of two of three top awards given upon graduation and an intern at the posh Four Seasons Hotel in Philadelphia.
In 1996 Chef Kim opened Sweet Jazmines in Berwyn, PA, a made-to-order bakery where she specializes in wedding cakes, cheesecakes, cookies, brownies and miniatures. As word spread, she opened her e-commerce bakery business and now satisfies sweet tooths throughout the U.S.
At the Four Seasons Hotel in Philadelphia, Kim trained with Gunter Heiland of Desserts International, one of 16 Master Pastry Chefs in the country.
Her passion and love for baking are an integral part of each recipe. Sweet Jazmines was incorporated in 1999. You can order some of Kim’s delicious creations online at sweetjazmines.com.
Amy Edelman has more than 20 years' experience as a pastry cook and chef. Her interest in cooking began during restaurant work in high school, and her passion for food began at birth. Her enthusiasm for creating and appreciating well-prepared food lead her to culinary school.
She attended the Culinary Institute of America (CIA) in Hyde Park, NY, a year after graduating high school. Immediately after graduation in 1988, she worked at the CIA on a fellowship. She has worked as a pastry cook and chef at the five-star Boca Raton Resort and Club in Florida, The Intercontinental Hotel in New York City and at EuroDisney in France. After returning from France, she was the chef at Chestnut Hill restaurant Pollo Rosso. In 1996, she started a small catering business and sold it to buy The Night Kitchen Bakery in 2000.
Chef Edelman has appeared on Philadelphia's CBS affiliate, 10 Live, numerous times to demonstrate everything from Halloween ghost cupcakes to sweet potato pie for Thanksgiving. She also appeared on CN8's Your Morning and taped an edition of Seeking Solutions with Suzanne on cake decorating tips.
Chef Edelman grew up in the Mt. Airy Section of Philadelphia and attended the Philadelphia High School for Girls. She was the local coordinator for Women Chefs and Restaurateurs (WCR) for two years and is still an active member. Amy married chef John Millard in 2002. Shortly after they married he began running the bakery with Amy.