Philly’s Next Great Chefs

With the city’s most recent crop of celebrated chefs — Jose Garces, Daniel Stern — testing their luck as restaurateurs, a new generation of tastemakers is emerging in our restaurant kitchens. We surveyed area foodies — chefs, local
By ·

ANNE COLL
Executive chef, Susanna Foo

Age: 33 Her food: “Asian meets French.” How she’ll change Philadelphia: Coll is saving the word ­“fusion” from culinary infamy with her Asian-French-Philadelphian cooking. What we’re craving: Anything from the tasting menu. A recent fave: green-curry-braised striped bass. Education: On the job. Experience: Savona and Le Bec-Fin. Ingredient of the moment: Lemon verbena, grown in her kitchen garden and used in everything from vinaigrettes to white chocolate desserts. Favorite cookbook: Any one by Alain Ducasse. First food memory: Helping her grandmother in the kitchen. What she cooks at home: Steamed black bass with ginger, lemon grass, Thai basil and soy sauce. Where she eats on her day off: Dmitri’s, Vietnam Palace. Details: Susanna Foo, 1512 Walnut Street, 215-545-8800; susannafoo.com.

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