FIXIN’S OF A TASTY CONVERSATION

Each week we dive into conversation with people that shape the way we eat in America today. Whether it’s important life lessons in the workplace, the relevance of great leadership in the kitchen, or even the responsibilities we now hold in protecting our foodways, Chef Eli will navigate these deep and highly relevant conversations to ensure the listener not only learns from these passionate guests but is inspired by them also.

After nearly a decade in Philadelphia, one may think Eli Kulp is a native Philadelphian.

He’s a Washingtonian - as in, the state - by heart, which is worth noting because he’s from a town of less than 1,000 that had 0 restaurants. You read that correctly, zero.

A well-decorated chef (Food & Wine’s Best New Chef | 2014, James beard Finalist | 2016, Bon Appetit’s No. 2 Best New Restaurant in America, & Craig LaBan’s Chef of the Year | 2013) who grew up with limited access to the world he eventually immersed himself in.

By his mid-teens, Kulp managed to find his way to the kitchen. It was game over. He knew he had to refine his skills and develop his knowledge. In 2003, he enrolled in the Culinary Institute of America, graduated two years later and went on to do stints throughout NYC at the notable—Casa Lever, Oceana, Del Posto, & Torrisi Italian Specialities.

Ultimately, the owner of Philadelphia’s Fork, Ellen Yin, drew Eli in. He arrived in 2012, the era when Nick Elmi, Greg Vernick, Peter Serpico, and a handful of others were on the brink and Philadelphia’s food scene was about to burst.

Kulp came in full force, overseeing the kitchens at Fork, a.kitchen and a.bar, and High Street on Market. In 2015, Yin and Kulp decided it was time to expand to New York City. On one of the late-night trips back to New York City from Philadelphia, the Amtrak train Kulp was on was derailed. The accident killed eight, injured hundreds, Eli among them, endured a spinal cord injury. His sustained injury resulted in the inability to walk and a loss of function in his hand and arms. Kulp could no longer cook in the kitchens he worked to build.

Over the last five years, Kulp has stayed involved in the kitchen in various ways but in April of 2020, he debuted his latest project, The CHEF Radio Podcast.

CHEF Radio includes top-notch guests, such as:

Marc Vetri

Chef & Co-Owner of Vetri Cucina, Fiorella’s, Mr. Maurice’s Italian, Co-Founder of Vetri Community Partnership.

Stephanie Izard

Chef & Owner of Girl & The Goat, Little Goat, Duck Duck Goat, Cabra, Sugargoat, & Goat Group Catering

Michael Solomonov

Chef & Co-Owner of Zahav, Laser Wolf, Abe Fisher, Dizengoff, Percy Street Barbecue, & Federal Donuts, Co-Founder of Rooster Soup Co.

Craig LaBan

The faceless, Restaurant Critic & Columnist of the the Philadelphia Inquirer

Nina Compton

Celebrity Chef & Owner of Compère Lapin & Bywater American Bistro

Joe Beddia

Owner of Pizzeria Beddia & Author of Pizza Camp

Jenn Carroll

Celebrity Chef & Owner of Spice Finch & Founder of Carroll Couture Cuisine

… and more

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“I really felt there was an opportunity in Philadelphia (and the country) to bring the people that shape the way we eat to the microphone to discuss important and relevant topics in our industry today. And I found that speaking with these passionate folks has really inspired me, and I know that people who listen will also feel that same level of honesty and candor and courage.”

— Chef & Host Eli Kulp

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Chef & Host Eli Kulp is familiar with vulnerability. It’s something he brings to each and every conversation he has, recorded and not. His genuineness, openness, and humor allow him to connect with industry folks who may not have the platform or environment to get real and go deep.

Philadelphia Chef Eli Kulp Sharing A Message About Turning Darkness Into Hope