Marc Vetri is the chef/founder of Philadelphia’s critically acclaimed Vetri Cucina. A Philadelphia native, Vetri founded the restaurant in 1998 with his business partner, Jeff Benjamin, to universal acclaim. Within two years of the restaurant’s debut, he was named one of Food & Wine’s “Best New Chefs” and received the Philadelphia Inquirer’s highest restaurant rating, which the restaurant maintained during a re-review in 2018. In 2005, Marc was given the James Beard Award for “Best Chef Mid-Atlantic.”
Following years of success at Vetri, Marc, along with Jeff Benjamin, opened Osteria, Amis, Pizzeria Vetri, Lo Spiedo and Alla Spina, all of which quickly won over the dining public.
In addition to his storied career in the kitchen, Marc is also the driving force behind the Vetri Community Partnership, a non-profit organization whose mission is to empower children and families through fresh food and education. He is also the author of three cookbooks, with a fourth, “Mastering Pizza,” slated for release in 2018.
Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone by Marc Vetri ia a cookbook that has opened my eyes to a whole new way of experiencing this versatile food. If there is one food that I have to say is my absolute favourite, it would definitely be pizza. This cookbook is both educational and eye-opening, while providing home cooks with some techniques and recipes to try themselves. Continue reading