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Marc Vetri
A native Philadelphian, and classically trained in Bergamo, Italy, Marc Vetri is known the world over for bringing a bold, contemporary sensibility to classic Italian cooking. He is the chef/founder of Philadelphia’s Vetri Family of Restaurants, which operates a collection of the country’s most critically acclaimed Italian restaurants: Vetri, Osteria (Philadelphia and Moorestown, NJ), Amis, Alla Spina and Pizzeria Vetri. His seventh restaurant, Lo Spiedo, opens fall 2014.

Marc is a member of Food & Wine magazine’s 1999 “Best New Chefs” class and the 2005 winner of the James Beard Award for "Best Chef Mid-Atlantic." He is the author of two cookbooks, Il Viaggio di Vetri (Ten Speed Press, 2008) and Rustic Italian Food (Ten Speed Press, 2011), and is currently working on a third, Mastering Pasta (Ten Speed Press, 2015).

Outside the kitchen, Marc is the driving force behind the Vetri Foundation for Children, a non-profit organization whose mission is to help kids experience the connection between healthy eating and healthy living. The foundation’s signature initiative, “Eatiquette,” is a school lunch improvement program currently servicing 10 schools, and has served more than 300,000 healthy meals. Additionally, Marc and his business partner Jeff Benjamin are the founders of the “Great Chefs Event,” which brings together scores of the country’s greatest chefs to raise money and awareness for the pediatric cancer charity, Alex’s Lemonade Stand Foundation.

Marc lives in Philadelphia with his wife, Megan, and their three children. He enjoys spending weekends cooking with his family, training in Brazilian jiu jitsu and playing his beloved guitars.

Entries by Marc Vetri

How Food Journalism Got as Stale as Day-Old Bread

(16) Comments | Posted January 27, 2015 | 8:06 AM

Food journalism in today's world is all about a "best" list, a "what's hot and what's not" or a restaurant ranking system. It's about what we need more of, less of and what we better start doing right away. They tell us a chef's favorite holiday treat, favorite knife, favorite...

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I'm Gluten Intolerant... Intolerant

(260) Comments | Posted July 24, 2014 | 4:04 PM

"I'd like to make a reservation, but could you please leave a note for the chef that we have a gluten intolerance?"

"Sure. No problem at all."

"Are you sure that you'll have things for us to eat?"

"It will be...

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A Chef's Perspective on Wheat: It's Time to Bring Sexy Back

(3) Comments | Posted February 6, 2014 | 5:25 PM

Wheat is a touchy subject these days. The truth is that wheat is an integral part of our lives. It's been a staple crop that we have cultivated for centuries, and if we're going to live with wheat, the question to ask is how should we grow it? We're in...

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Defining Yourself

(10) Comments | Posted May 13, 2013 | 3:44 PM

Everyone has got "something." Some people have anxiety or depression. Others have a limp. Maybe you think your nose is too big. Bald, hairy, short, fat or thin, whatever it is, the common denominator in all of these perceived misfortunes is that everyone believes theirs is the biggest problem of...

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Humanity And Justice For All

(172) Comments | Posted March 1, 2013 | 8:59 AM

Lately, there has been quite bit of conversation revolving around the humane treatment of animals as it relates to my industry. And now, horses have found their way into this discussion.

"Who wants to eat such a handsome, intelligent animal as a horse? I mean,...

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Advice To Young Chefs

(31) Comments | Posted October 4, 2012 | 11:36 AM

When I was young, my house seemed to be the place where all of my high school friends came for advice. My parents just had a way of handling problems that most parents didn't seem to be able to control. I remember when my friends came over they would always...

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Setting the Table for Better Minds, Better Bodies and Better People

(1) Comments | Posted July 25, 2012 | 12:54 PM

Growing up, I was certainly one of the lucky ones. I had two great parents, who are still married after 52 years. Except for the occasional petty disagreement, my siblings and I have had a great relationship. I also have no urges to write a tell-all book about awful things...

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