How The Sausage Is Made with Chef Chris Cosentino

Chef Marc Vetri

Marc Vetri is the chef and founder of Philadelphia’s acclaimed Vetri Cucina. A Philadelphia native, he opened the storied restaurant in 1998 with partner Jeff Benjamin. Marc’s restaurant group has since expanded nationally and internationally. In 2020, he opened Fiorella, a pasta-focused bar in Philadelphia’s Italian Market; Mr. Maurice’s Italian at Ace Hotel Kyoto in Japan, honoring his grandfather Maurice Rotenberg; and Osteria Fiorella at Red Rock Casino Resort & Spa in Las Vegas, which transitioned from a pop-up into a permanent fixture. In 2022, Marc debuted Pizzeria Salvy in Philadelphia’s Xfinity Mobile Arena, later opening a flagship location in the Comcast Technology Center in 2023, celebrating his father Sal’s legacy with perfected pizzas, signature meatballs, and classic Italian fare. Most recently, Marc launched Fiorella Las Vegas at Durango Casino and Resort in December 2023, bringing the beloved pasta bar to the West Coast. 

126 - Chef Alex Kemp

Chef Alex Kemp is the chef/partner of My Loup in Philadelphia with his wife Chef Amanda Shulman. The menu is influenced by their collective cooking experiences over the past six years, resulting in a mix of French inspired market cuisine with an emphasis on freshness.. The menu is French Canadian with a lighter touch.

125 — Chef Peter Cho

Chef Peter Cho is the chef and co-owner of Han Oak and Jeju in Portland, Oregon. His cooking draws from his Korean heritage, and his formative years in New York kitchens, a commitment to honest, ingredient-driven food rooted in community and family.

124 — Chef Brad Mathews

Brad Mathews  is the Executive Chef and Co-Owner of ⁠Bar Le Côte⁠ in Los Olivos, California.Born in Ithaca and raised in Watkins Glen, New York, Brad’s earliest memories of hyper-local cuisine come from a childhood spent hunting, fishing, and foraging along the Finger Lakes. By fourteen, he was already cooking in small, family-run restaurants with a focus on seasonal, from-scratch food.In 2009, he moved to Los Angeles, working his way up from Cook to Executive Sous at Bar Pintxo under Chef Joe Miller(Joe's/Bar Pintxo.He later joined the team at Cadet in Santa Monica, before spending several years under David LeFevre as Executive Sous Chef at Fishing with Dynamite and The Arthur J. In 2018, Brad deepened his focus on sustainable seafood by joining Morro Bay Oyster Company as R&D Chef and VP of Sales. At Bar Le Côte, which opened in 2021, he leads a talented team of cooks with a shared love of coastal cooking. His soulful, seafood-forward dishes have earned widespread attention, including his savory caviar cheesecake, named one of the LA Times’ Best Bites of 2024.

123 — Chef Andy Ricker

ANDY RICKER worked in restaurants, fields, factories, shops and construction sites all over the world before opening his first restaurant, Pok Pok, in Portland, Oregon, USA in 2005. He has since gone on to open and close several other restaurants of a similar ilk in Portland, Los Angeles, Ls Vegas and New York City and is the founder and managing director of Som beverage company. A two time James Beard Award winner and a once upon a time holder of a Michelin star for Pok Pok Ny in Brooklyn, NY, Andy lives in Chiang Mai, Thailand with his wife and partner Kung and their six cats. He is also the author of three cookbooks, Pok Pok: Food and Stories from the Streets, Homes and Roadside Restaurants of Thailand, Pok Pok: The Drinking Food of Thailand, and Pok Pok: Noodles.