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 his latest venture, Vetri has made the long-awaited move to Las Vegas, opening a second location of Vetri Cucina at the Palms Casino Resort.
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 four cookbooks, his latest being “Mastering Pizza,” released in 2018.
After graduating from The University of Massachusetts Amherst, Jeff Benjamin met Marc Vetri in New York City while working in the food industry. When Marc decided to return to his native Philadelphia to open Vetri Cucina, he tapped Jeff to be his business partner and general manager—and the rest is history.
Today, Jeff serves as cofounder of Vetri Cucina, and has worked alongside Marc to open its second location in Las Vegas, at the Palms Casino Resort. In addition to being an integral component of the restaurant’s day-to-day operations, Jeff is the cofounder and a board member of the Vetri Community Partnership. In 2015, he published his first book, Front of the House: Restaurant Manners, Misbehaviors & Secrets, a behind-the-scenes look at the details that go into an evening out. His next book, Praying for Extra Innings, arrives in 2018.
Jeff lives in Cherry Hill with his wife, Melissa, and their two daughters. When not working, he can be found rooting for his children’s sports teams, as well as his beloved Cubs and 76ers.
Matt Buehler began his career in the restaurant industry in eighth grade, when his mother encouraged him to take a job as a dishwasher. He would eventually go on to study at the French Culinary Institute in New York City and cook in some of Philadelphia’s top kitchens. Today, Matt serves as Vetri Cucina’s Executive Chef, translating his love for the freshest, finest ingredients into exciting, seasonal menus.
Off the clock, Matt enjoys spending time with his wife and two daughters. He also stills finds time to cook with mom, who joins us every year to teach a class on preserving summer produce.