Chef Spotlight
CHEF SPOTLIGHT highlights the incredible chefs who participate in Dish It Up, our annual chef competition and fundraiser.
This month, we're pleased to highlight Chef Kiki Aranita.
You’ve had an amazing culinary journey - tell us about your latest adventure?
I closed my restaurant Poi Dog in 2020 because of the pandemic with no real plan on what I was going to do afterwards. I cooked for large-scale event after event, and every one of those has been an adventure, but I found my place, well -- places, by writing about the experience of closing a restaurant and keeping it alive through a line of sauces by the same name. These sauces can now reach eaters all over the country and it's been an adventure seeing how other people are expressing their creativity with my Poi Dog Chili Peppah Water, Guava Katsu, and Huli (close to home, my husband uses the Huli as a pasta sauce and I think this is just brilliant).
What do you most enjoy when it comes to your many roles as chef, food writer, fiber artist, sauce entrepreneur, and recipe developer?
I like how these roles complement one another. My experience as a chef laid my foundation for being a food writer...I really, truly understand each step in what it takes for someone to take an idea for a dish and then bring it to life to serve it to the public. I fall in love with packaged brands left and right, and I want to recreate the branding in fiber art. I write about sauces that aren't just my own, so I get to learn so much about the industry.
You’ve been a part of Dish It Up and a Women Against Abuse supporter for many years. What motivates you to stay involved and what sort of impact do you hope to make?
The community! I see survivors who depend on the organization and am in constant awe that for so long, people can turn terrible events into promising futures.
Learn more about Chef Kiki Aranita at https://www.kikiaranita.com/
This month, we're pleased to highlight Chef Denise Gesek of Insatiable.
What initially drew you to the culinary world?
My culinary passion was sparked by my Italian grandparents and spending countless hours in my grandmother's South Philadelphia kitchen. I learned the value of hard work and dedication watching my grandparents run their successful business.
I am a classically trained chef and graduate of Johnson & Wales University in Rhode Island. I began my career in Boston working under renowned Chefs Jasper White and Lydia Shire and restaurateur Frank DePasquale. I was further inspired by West Coast culinary influences during my time living in California. I moved back to my roots in South Philadelphia and worked as a Chef in restaurants and hotels across the local Philadelphia area.
I opened Insatiable in September 2023. My flavors are a blend inspired by my European travels and endless hours spent in kitchens across the United States. Insatiable reflects my creative take on European and American classics.
Tell us about one of your favorite items on the menu.
Fish en Papillote - This dish was inspired by my love for fish and fresh seafood. I have worked for many French chefs where I learned the techniques of French cooking which have shaped my culinary skills today. Cooking the fish "en papillote" or in parchment paper allows the fresh fish and herbs to blend perfectly and release a beautiful delicate aroma. I love the moment when we cut open the fish in front of the guest and I see them take in the essence of the fish and herbs.
Any new projects in the pipeline?
We recently kicked off our catering menu for private events and corporate gatherings. Guests can also ring in the New Year at Insatiable, with cocktails and dinner service!
Learn more about Insatiable, located at 1200 S. 21st Street, Philadelphia PA 19146, at https://www.insatiablephilly.com.
This month, we're pleased to highlight Chef Jennifer Zavala of Juana Tamale.
What initially drew you to the culinary world?
My journey started pretty young, when my parents divorced and I lived with just my mother. She was working a lot, and it was during the 80s and early 90s, when the latchkey kids were born! I had to learn how to cook for myself, so I did. My mother was white and my father was Mexican. I knew how to make casseroles and tortillas, so that's what I did. When it became about surviving, cooking took a different direction in my life. Thirty years later, that path is still going. Where? Who knows anymore, but I sure do love the ride!
Tell us about one of your favorite items on the menu.
My absolute favorite items are the chili verde chicken and all of our various tamales. Both remind me of my family and heritage. They're staple items that are not going anywhere, and are definitely getting better every time we make them! These dishes feel like California to me. I just wish more people ate our food on the trunk of their cars to round out the experience.
Any new projects in the pipeline?
On November 28th, Juana Tamale is hosting a Thanksgiving party featuring $15 platters that you can barter for! It's a modern day twist to ensuring our neighbors have a warm meal and community connection on this special day.
Also, I have a new project in the works that's completely different from what I'm doing now. The idea excited me and my only clue is that if you order from us online after Thanksgiving, you'll see it!
Learn more at https://juana-tamale.square.site/
This month, we're pleased to highlight Chef Christina McKeough of High Street.
Can you share about your journey to becoming a chef?
I have always had a deep love and appreciation of raw ingredients and their boundless potential. Farmers Markets, grocery stores and restaurants were my jam from a very young age. I started working in restaurants during high school - what went from a typical summer job, quickly turned into my ultimate passion and career! After graduating, I traveled through Europe and spent some time on the west coast before deciding on pursuing my education at the Culinary Institute of America. My time in Hyde Park was life changing, and opened my eyes to endless opportunities in the industry.
Tell us about one of your favorite items on the menu and what inspired its creation.
Right now, one of my favorite dishes on the menu is our Cucumbers & Labneh. We use a locally made ultra-tangy labneh, mini quirk cucumbers, our house chili crisp, lots of deeply-toasted sesame seeds, shaved bottarga, and fragrant delfino cilantro. What appears to be very simplistic, is actually a vibrant dish full of textures, contrasting flavors, and a refreshing brightness with a hint of heat. The bottarga and labneh lend a richness that balances the crisp garden cucumbers. It is a nice way to start the meal!
Learn more at highsthospitality.com/
This month, we're pleased to highlight Chef Tonii Hicks.
Hello Chef Tonii! Can you share about your journey to becoming a chef?
I am a chef, educator mentor, and multidisciplinary artist who embodies homeopathy through cooking. My love for food curated my relationship with my culinary career. I grew up in Philadelphia, and from a young age, "creatio ex nihilo" has been a food tradition ingrained in my family. I began my career 10 years ago working as a cook for high-profile restaurants in Philadelphia and Mexico, where I then extended my skills to teaching, community engagement, recipe writing, and food research to participating in prestigious culinary fellowships and residencies, including the James Beard Foundation, Stone Barns Center & Blue Hill, The Philadelphia Meuse of Art, and The Free Library of Philadelphia, which has allowed me to refine my culinary expertise while fostering a deep appreciation for food.
Any new projects in the pipeline?
My career focuses on being a private chef and providing guests with an intimate restaurant experience in the comfort of their own homes. However, my true passion is educating people on the craft of cooking. While studying food science at Drexel University, I learned to integrate ancient remedies when cooking. I use ancient remedies to manipulate food from rudimentary to delectable recipes. I'm passionate about supporting people and helping them nourish themselves through a journey of cooking. Currently, I'm working on private events, teaching cooking classes, and running a book club that allows me to share my love of food, science, and art.
Learn more & stay updated by subscribing to Chef Tonii's listserv.
This month we're pleased to feature Chef Cristina Martinez of South Philly Barbacoa and Casa Mexico.
Hi Chef Cristina! Can you share a bit about your journey to becoming a chef?
My journey to becoming a chef has been a true odyssey filled with passion and determination. From a young age, the kitchen was always the heart of my home in Mexico. I fondly remember how my grandparents and my father taught me the secrets of our traditional recipes, especially the delicious Mexican Barbacoa.
When I arrived in the United States, I brought not only my dreams but also my culinary skills and the desire to share authentic Mexican food with the world. I started from the bottom, working in various kitchens and learning from renowned chefs who inspired me to perfect my craft.
After years of hard work and sacrifice, I finally opened my own restaurants. Today, I take pride in offering our Mexican Barbacoa, prepared with recipes that have been passed down through generations, at my establishments across the United States. It's incredible to see how well-received my cuisine has been here, bringing a piece of Mexico to every dish we serve.
My journey has been about more than just cooking; it's also about bridging cultures through food and sharing a love for authentic Mexican gastronomy. I am grateful for every step on this path and excited about what the future holds for my kitchen.
Tell us about one of your favorite items on the menu and what inspired its creation.
One of my favorite dishes on the menu is our traditional Mexican Barbacoa. This dish holds a special place in my heart because it's not just a meal; it's the culmination of heritage, tradition, and flavors that have been perfected over generations.
The inspiration behind our Barbacoa comes from my childhood in Mexico, where I learned the art of slow-cooking meat with a blend of aromatic spices and herbs. My family used to gather early in the morning to start preparing Barbacoa, using techniques passed down through the years. The meat would be marinated with a special mix of spices, wrapped in maguey leaves, and slow-cooked underground in a pit oven for hours, allowing the flavors to meld together beautifully.
When I brought this tradition to the United States and started my own restaurants, I knew I wanted to share this authentic taste of Mexico with others. Each bite of our Barbacoa reflects not only the skill and dedication that goes into its preparation but also the rich cultural history behind it. It's a dish that evokes memories of home and brings people together around the table, celebrating the flavors and traditions of Mexico.
For me, our Barbacoa is more than just an item on the menu; it's a testament to preserving and sharing the essence of Mexican culinary heritage, one delicious plate at a time.
Any new recipes or projects in the pipeline?
Of course! I'm always excited to share new recipes and projects. Currently, I'm working on some variations and improvements for our beloved spicy sauces. These sauces are an essential component in our kitchen, and I want to ensure they are perfectly balanced in flavor and heat to satisfy my clients and followers.
What I would like to highlight among our readers is the love and passion we put into every sauce we prepare. Each recipe is inspired by traditional Mexican techniques and made with fresh, authentic ingredients that enhance the flavors of our dishes. We are committed to offering culinary experiences that not only delight the palate but also convey the rich culture and tradition of Mexico through food.
I'm thrilled to share these new creations and continue surprising our customers with authentic and delicious flavors. Finally, I want to invite you to my restaurants. We are open every day, and on weekends, we start serving from 5 am. Please come by for a taco or some consommé at least.
You can visit Casa Mexico and South Philly Barbacoa at 1134 S 9th Street, Philadelphia PA 19147.
This month, we're pleased to highlight Dominique Davis of Dom's Unique Desserts.
Hello Chef Dominique! Can you tell us how Dom's Unique Desserts came to be?
I started my business about 3 to 4 years ago. My business started off rocky because I didn’t know how to get myself out there and I feared talking in front of large crowds. Four years later, I still get shy talking in front of large crowds, but I never miss an opportunity to talk about my business. I realized closed mouths don’t get fed, and I would like my business to become even bigger. As a pastry chef, I aim to try to improve my skills by trying new things and constantly trying to challenge myself.
What inspired you to go into the food industry?
I got into the culinary industry because of my Nana. Before she passed away, the kitchen was our favorite place to be. When I am in a kitchen, my creative juices start to flow. The art is in the work, but always reminds me of the time I spent with my Nana. I don’t have any one thing that inspires me every day. My goals in life are what inspire me the most; as well as my family, friends, and other pastry chefs. My Nana is why I started in this industry, yet she isn’t the only reason I thrive. My bakery is a small one at the moment, but will become bigger!
Are there any bakery updates you'd like to share?
I now serve Flancocho for pre-orders only. I've only made a few, but the reviews are very positive. Come and order some Flancocho for you and your family!
You can place your orders by contacting domsuniquedesserts@gmail.com or visiting @doms.unique.desserts on Instagram.
This month, we're pleased to highlight Chef Justine MacNeil of Fiore, a traditional Italian focused cafe. Fiore specializes in fresh pastry, sandwiches, savory dishes, gelato, and delicious coffee and tea. Next time you're in Fishtown, be sure to stop by! They're located at 2413 Frankford Ave. in Philadelphia.
Chef MacNeil, what inspires your creations at Fiore?
We take our inspiration primarily from traditional Italian pastries. Every region of the country has its own unique tradition. Maritozzi in Rome, Fiocco di Nieve in Naples, Cannoli in Sicily, Ricciarelli in Siena, Bicerin in Turin . . . the list goes on and on and on.
We love researching these unique treats, and have been lucky enough to try many of them in Italy. When we return to Philadelphia we recipe test the pastries that we think will work great in our bakery, and take it from there. We are also as seasonally driven as possible, and make sure to include spring vegetables and summer and fall produce on our menu. In the winter, there are a lot of chocolate and nuts on the menu.
We are pleased to highlight Chef Tanesha Trippett of Jacobs Northwest!
Jacobs Northwest offers an eclectic southern café menu with a northern flair paired with Spanish influence to make their food stand out! Jacobs Northwest is moving from its Mount Airy home to a new and larger space at 7152 Ogontz Avenue, and thrilled to be a part of the West Oak Lane community! Stay in the know by visiting Jacobs Northwest's website, and be sure to stop by and try their delicious roasted lobster over bisque.
Chef Trippett, what inspired you to do this work?
I went into the food industry because I believe food is my "why." When I found my "why," it connected the dots to my destiny. Food is community, food is medicine, food is necessary to exist. Food is ever changing.
I am truly inspired by my community. The community of the women in the hospitality group I’m a part of. The community I was raised in. My church, my school and my schoolmates and educators. I am inspired by my community, because together we can get so much more done for and with more people than I could have ever imagined.
High Street Hospitality Group consists of a modern American restaurant and bar, adjacent to its bakery in the Franklin Building at 101 S. 9th Street in Philadelphia. It also operates a Hoagie Shop at Franklin's Table Food Hall located at 3401 Walnut Street, and offers private events, classes and catering! You can learn more through High Street's website.
What's new at High Street?
High Street is so excited about our new Bread of the Month program, spearheaded by our new Head Baker, Kyle Wood. For our first month, we're welcoming back an old favorite— our Buckwheat Cherry Boule. This is a beloved classic that walks the line between sweet and savory with locally produced buckwheat flour and studded with dried cherries. This bread is only available through the month of February, so get it while you can! And be on the lookout for March's limited edition loaf, a new roster of baking classes with Kyle, and all things bread at our bakery at 101 S. 9th Street.
Jessica Boese of Nothing Bundt Cakes has participated in Dish It Up for many years, and always brings the "wow factor" with her beautiful and delicious creations.
What inspired you to go into the food industry?
In my teens and early twenties, I worked in a restaurant learning all the positions and working my way up. I later worked in the non-profit world but continued to bake at home, so opening a bakery felt like a natural next transition. I get to follow my passion, and we've never said no to a donation or fundraiser, so it really is the perfect fit!
Are there any bakery updates you'd like to share?
Our new Mt. Laurel, NJ bakery opened in November and we're excited to invite everyone out to the grand opening and ribbon cutting on January 27th, when the first 300 guests will receive a free Confetti bundtlet! We're giving 20% of our sales to the Food Bank of South Jersey that day, and everyone who brings a donation for our food drive that week will spin the prize wheel. Some lucky winners will go home with a Free Bundtlets for a Year Certificate!
Do you have any seasonal menu specials?
We have a couple of pop-up flavors coming up: Reese's Chocolate Peanut Butter and Gluten Free Lemon Raspberry. They'll only be here for a limited time, so be sure to join our eClub to be notified when we start baking them. You'll also receive a free bundtlet for your birthday and other promotions we run throughout the year.
Be sure to treat yourself to a bundt at Jessica's Nothing Bundt Cakes locations in Cherry Hill, Mt. Laurel, and Deptford, NJ.
