2026 Chef de Cuisine
Jacob Trinh of Little Fish
Crafting a menu can be an act of hospitality too. “When we create our food, it’s almost always about how the guests are enjoying it and how the food flows,” says Jacob Trinh of Little Fish in Bella Vista. It’s the philosophy behind the restaurant’s prix fixe menu, which features playful dishes that bring personality to seafood, such as the red crab chawanmushi, Trinh’s interpretation of crab fries, made with a dashi and egg custard base, Indonesian crab, and a Cooper Sharp and Old Bay espuma.
746 South 6th Street, Philadelphia, PA 19147; 267-455-0172; littlefishbyob.com/