Philly’s Next Great Chefs
Executive chef, Osteria
Age: 29 His food: “My food is simple, Italian.” How he’ll change Philadelphia: Michaud will bring us back to the basics with delicate, age-old Italian recipes and house-made pastas, breads, cured meats, even chocolates. What we’re craving: Hand-cured pancetta. Education: Culinary Institute of America. Experience: Aspen’s Caribou Club, Vetri and Capogiro, as well as two years apprenticing in Bergamo, Italy. Ingredient of the moment: Porcini mushrooms, sliced raw with extra virgin olive oil, salt, pepper and parsley. Favorite cookbook: The untranslated Le Ricette Regionali Italiane. Tip for the home chef: Stay simple. You don’t need to use a lot of different ingredients. First food memory: Decorating wedding cakes with his grandmother. What he cooks at home: Italian, always. A basic plate of pasta — homemade, of course. Details: Michaud will helm Marc Vetri’s Osteria, scheduled to open this winter at 640 North Broad Street. Until then, find him in the kitchen at Vetri, 1312 Spruce Street, 215-732-3478; vetriristorante.com.