Philly’s Next Great Chefs
Age: 35 His food: “Seasonal American food that makes sense.” How he’ll change Philadelphia: Deery has introduced a light French touch to the city of classic Le Bec-Fin French. What we’re craving: His Pernod-scented mussels. Education: Baltimore International Culinary College. Experience: Savona, the Kimberton Inn, and Maine’s Harraseeket Inn. Ingredient of the moment: Delicate lobster mushrooms, paired with sweetbreads. What you won’t find on his menu: Overfished Chilean sea bass. First food memory: Eating Flora, the pig he spent the summer raising on his uncle’s farm near Pittsburgh, when he was 10. What he cooks at home: Roast chicken and potato gratin. Where he shops: Hendrick’s Farm in Telford, for whey-fed pork, fresh eggs and raw cheeses. Details: Majolica, 258 Bridge Street, Phoenixville, 610-917-0962; majolicarestaurant.com.