Bryan Sikora- A native of Ligonier in western Pennsylvania, Sikora garnered a stream of accolades over the past 15 years for his modern cuisine, which could be described as rustic and soulful, but imminently approachable. Bryan Sikora’s culinary career was sparked by his passion for food and art. In the early part of Bryan’s adventures, he attended the Culinary Institute of America. After graduation, driven by curiosity and a need to learn first-hand, he worked in cities across the country. His craft took him to Pittsburgh, Boulder, Denver, Chatham Massachusetts, Washington DC, and Portland, Oregon before settling in Philadelphia in 1997. He burst onto Philly's culinary scene with the mega-hit Django in Queen Village in 2000. Django was the first BYOB to earn a four bell review from the Philadelphia Inquirer food critic, Craig Laban. In 2004 He earned a Rising Star Award from Star Chefs and was awarded Best Chef in Philadelphia. In 2004 he sold the restaurant and moved to Unionville and opened Talula’s Table which quickly grew to national fame. In 2007 The New York Times took notice, “handsome, deceptively complex and masterfully executed,” likening the experience to a “spiritual retreat.” Talulas was featured in the New York Times Magazine. Saveur Magazine listed Taulas Table as a top 100 things to eat in the country. Talua’s earned much critical acclaim from food publications across the country. Chef Sikora made the difficult to decision to leave Talula’s Table due to divorce in 2010. After departing Talula’s Table, Chef Sikora returned to Philadelphia to open A. Kitchen in Rittenhouse Square. A. kitchen quickly earned a three bell review from the Inquirer and became a huge success. He still dreamed of owning his own restaurant and soon found an opportunity to become part of a resurgence of Wilmington, Delaware. In 2013, Bryan Sikora and his wife Andrea took downtown Wilmington by culinary storm. They opened La Fia eventually followed it up by opening Merchant Bar, an upscale gastro pub, and Cocino Lolo, a Latin and Mexican-infused restaurant. In 2017 Chef Sikora returned to Kennett Square. Sikora and his wife opened their fourth restaurant, Hearth Kitchen in its first few months was featured in Craig Laban’s suburban dining guide. Hearth won a Best of Main Line Award for Best Upscale Casual Restaurant. Hearth features Sikora’s wood fired pizza, hand crafted pastas, and seasonally inspired entrees. He utilizes local ingredients as much as possible. Bryan lives with his wife Andrea and children. Andrea is his partner in the restaurants as well as manager of daily operations and development. Bryan is an avid cyclist and a closet artist now working in oils when he has time.
Ryan Bloome- Ryan Bloome, a local Pennsylvanian, earned his culinary degree from the Restaurant School at Walnut Hill College. From the Restaurant School, Ryan transitioned to Manhattan, to work alongside Chef Bobby Hellen of Resto, and participate in a popup in Maddison Square Park, featuring whole animal butchery and unique translations on classic dishes. Bloome draws on his experience, serving as the Executive Chef of Terrain Garden Café, and will continue on at the newest location for terrain in Devon, PA coming in August 2018. Featuring local and sustainable produce and proteins, Bloome draws on his partnerships, and continues to highlight vendors with a strong culinary ethos and commitment to their local community.
Dan Butler- Chef and Owner of Piccolina Toscana- After graduating from the Culinary Institute of America, Chef Dan Butler, started his culinary career with stints in some of the best restaurants in Washington DC and Florida. He returned home in 1991 to open Toscana, which remains one of the area’s most creative and popular restaurants. He has since branched out to include a full-service catering company, Toscana Catering; Deep Blue Bar and Grill (which he recently sold and as Tonic); and Brandywine Prime in Chadds Ford, PA. Toscana Catering is the exclusive caterer for many of the area’s most interesting cultural venues: Hagley Museum; Delaware Art Museum, Delaware Center for Horticulture; and the Delaware Museum of Natural History. “Keeping up with ever-changing tastes and trends is an important part of my role in my restaurants. Sometimes you follow trends and sometimes you set them.”, says Chef Butler. “It’s very rewarding for me to have so many loyal customers who, even after a quarter century, still include Toscana and Brandywine Prime among their favorite restaurants.”