Will, his first solo venture. The fact that the East Passyunk BYO opened on schedule with zero delays is uncommon in the restaurant industry, but completely in character for Kearse. The exacting chef is known for his attention to detail, especially in his beautifully composed plates, and also for his thoroughness.
Before his two and a half years as executive chef at Pumpkin, the Restaurant School alum gave himself an intensive graduate study in the culinary arts, cooking in several of the best kitchens in America, including The French Laundry, Alinea and Charlie Trotter’s. That knowledge and skill is on display in his elegant and modern French dining room. Read on to find out what he’s serving and see more of his eye-catching creations.