Philly’s Next Great Chefs
Executive chef, Positano Coast
Age: 26 His food: “What I was raised on” — fresh Italian, with refined French technique. How he’ll change Philadelphia: Lamberti’s love of all things fish — even the ugly ones — is expanding the city’s definition of seafood. What we’re craving: His delicate, imaginative crudos. Education: Growing up a Lamberti. Experience: Working in his father’s restaurants, like Caffe Aldo Lamberti in Cherry Hill. Ingredient of the moment: Crisp, flaky Maldon sea salt. Favorite cookbook: The Elements of Taste, by Gray Kunz and Peter Kaminsky. Tip for the home chef: Buy the best-quality ingredients available. First food memory: Playing on the bags of flour in the back of the family pizzeria. Where he shops: Chinatown’s Quality Seafood and Grocery, for exotic fish. Details: Positano Coast, 212 Walnut Street, second floor, 215-238-0499; lambertis.com.