Marc Vetri

Marc Vetri

head chef/ owner

Marc Vetri is the chef/founder of Philadelphia’s critically acclaimed Vetri Family of Restaurants. In addition to his storied career in the kitchen, Marc is also the driving force behind the Vetri Foundation for Children, a non-profit, charitable organization whose mission is to help kids experience the connection between healthy eating and healthy living.    A Philadelphia native, Marc initially pursued a career in music as a guitarist before realizing his true passion came from cooking. Spending his formative professional kitchen life in Bergamo, Italy, working alongside some of the region's most noted chefs, Marc has become known the world over  [...]
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Jeff Michaud

Jeff Michaud

executive chef/ partner

The Executive Chef and co-owner of Osteria Restaurant and Amis Restaurant, Jeffrey Michaud began his cooking career at the age of 13 in a pizza shop in New Hampshire, where he was raised. Inspired by the cooking and beautiful wedding cakes made by his grandmother, Jeff attended the Culinary Institute of America and graduated in 1998.   Upon graduation, he moved to Aspen, Colorado to join the kitchen staff at the Caribou Club, where he worked his way up to Executive Sous Chef. After he completed his tenure in Aspen, Jeff moved to Philadelphia to work for critically acclaimed Chef  [...]
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Steve Wildy

Steve Wildy

beverage director

After spending his early childhood in Northern Ireland, Steve Wildy began his career in the restaurant industry at 15 years old in Pittsburgh, as a dishwasher for a friend’s restaurant. He immediately fell for the hustle and bustle of the culinary world, and after relocating to Philadelphia in the late 90s to enroll in Drexel University‘s International Studies program, he continued to work through the field as a busser, food runner, server, and captain. An internship with the European Parliament in Brussels introduced him to a fantastic food scene, the world’s best beer, and to the early notion that a  [...]
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Brad Spence

Brad Spence

chef/partner

  Brad Spence developed his passion for food as a little boy cooking with his mom. It wasn’t long before he decided he wanted to make a career of it and began working in small kitchens as a teenager, prior to entering the Culinary Institute of America in Hyde Park to formalize his studies. While at the CIA, he worked at the Fifth Floor in San Francisco under Chef George Marrone. Upon graduation, Spence moved to New York to work for Tom Colicchio at Craftbar and Mario Batali at Casa Mono.   In 2006, Spence relocated to Philadelphia  [...]
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Jeff Benjamin

Jeff Benjamin

partner

  In 1998, Jeff Benjamin joined Marc Vetri as General Manager and then, two years later, as partner at the small, intimate Vetri restaurant in Philadelphia. In those two years, Jeff’s impeccable standards of quality and service helped to transform Vetri into what the Philadelphia Inquirer calls “a sublime dining experience.” Jeff and his small team of efficient servers now orchestrate outstanding meals with an individual consideration that would be impossible in larger restaurants. Jeff has also expanded Vetri’s wine cellar from a 60-bottle starter list to its current stable of more than 500  [...]
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Mary Moon

Mary Moon

general manager

Raised in the suburbs of Northern Philadelphia, Mary’s personable and outgoing attitude made the hospitality field a natural choice. Throughout her college career in Western Pennsylvania, she held many front of house positions, ultimately accepting management jobs at local bars and restaurants. After graduating with a degree in business management, Mary returned to Philadelphia to further her career in the industry. Beginning at the entry level, Mary assumed every role in a variety of restaurants honing her skill not only with guest services but with employee relations as well. Her demonstrated success in guest satisfaction made her the perfect fit when the Vetri  [...]
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Nancy Green-Benussi

Nancy Green-Benussi

director of operations

Nancy began her career when, as a teenager she got her first job and fell in love with the industry. A native Philadelphian, she has held serving and management positions in several of the city’s best loved and critically acclaimed restaurants over two decades. She joined the Vetri Family as the first server hired prior to opening at Osteria. She hoped to earn a Sommelier position as she’d studied and taught wine classes for years but her inclination to train and excite staff took her path in a slightly different direction. Nancy’s rise in the organization came quickly, captivated  [...]
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Adam Leonti

Adam Leonti

chef de cuisine


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Bobby Domenick

general manager

In June 2011 Marc Vetri and Jeff Benjamin tapped Robert R. “Bobby” Domenick III, just 26 at the time, to helm the Vetri Family’s flagship restaurant, Vetri. In addition to overseeing restaurant operations, Domenick as General Manager is charged with selecting and buying wines for Vetri’s extensive wine cellar, working with Chef de Cuisine Adam Leonti to develop wine pairings for Vetri’s world-renowned, one-of-a-kind seasonal tasting menu, and managing the rustic northern-Italian eatery’s James Beard Award-nominated staff. Domenick graduated summa cum laude from the Restaurant School at Walnut Hill College with a B.S. in Hospitality Management  [...]
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Kelly Herrenkohl

Kelly Herrenkohl

director of marketing and development

Kelly Herrenkohl joined the Vetri Foundation for Children in 2011 after 4 years of volunteering with Marc Vetri and Jeff Benjamin as auction coordinator for the Great Chefs Event. Kelly brings 15 years of sales and marketing experience to her role, having worked for 10 years with her family's executive search firm, Herrenkohl Consulting, and in sales and sales management at Supplies Network, the country's largest privately-owned IT supply wholesaler. Kelly is a graduate of Washington University in St. Louis, holds a master's degree from the University of Missouri and is a member of Phi Beta Kappa. Kelly moved to Philadelphia in 2005 and found herself simultaneously  [...]
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Tia McDonald

Tia McDonald

director of culinary operations

Since beginning her ‘career’ at the age of 7, learning her Southern family roots and cooking methods, to the age of 14 apprenticing under a German chef, Tia has made every effort to hone her skills in various operations, learning global cuisines, and developing her palate for flavor. A graduate of the Culinary Institute of America in 1998, she saw the education as part of her growth as a great cook; alongside her education she worked at the Hyatt Grand Central in New York City, created her own catering company, and worked at Troutbeck Inn, a 5-Diamond inn in Amenia, New York. Tia continued her growth  [...]
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