Have you heard the buzz around Philly? The Sofitel, located at 17th and Sansom, unveiled its rooftop garden on Earth Day and there was something new amongst the raised beds of herbs and vegetables—honey bees!
This is the third year for the garden atop the hotel, but the first time the garden will host two hives and 100,000 bees. The bees are expected to produce 60+ pounds of honey which will be used in the hotel’s kitchens. In particular, the honey will be used in a new signature cocktail, the Honey Bud, made with spiced rum, ginger, lime, orange, honey and mint.
The bees aren’t the only new addition to the Sofitel. Executive Chef Justin Purdue will now be at the helm of Liberté Lounge, the Sofitel’s chic restaurant and bar serving contemporary French food and craft cocktails.
Chef Perdue arrives in Philadelphia with more than eleven years of experience in some of the nation’s finest kitchens from New York City to Chicago. Chef Perdue studied Culinary Arts at the French Culinary Institute of New York. His career began in NYC at Bar Americain working under acclaimed celebrity chef Bobby Flay where he mastered the use of contemporary flavors. After moving to Chicago, Chef Perdue continued to develop his culinary style and perfect his technique, gaining experience at fine dining establishments such as LM Restaurant, Old Town Brasserie, and most notably, Sixteen at the Trump International Hotel & Tower. During his time as Sous Chef at Sixteen, the restaurant received one Michelin star and was recognized for meticulously crafted cuisine and seamless service.
Most recently, Chef Perdue held the post of Executive Sous Chef at Hotel Sofitel Chicago. From Chicago, Chef Perdue comes to Hotel Sofitel Philadelphia in the Rittenhouse neighborhood of Philadelphia—an area known for its thriving culinary scene.
Throughout his career, from New York to Chicago to Philadelphia, Chef Perdue has found a way to balance contemporary flavors with classic French cuisine, thinking conceptually and intertwining techniques. “My early career was a true blend of classic French and contemporary American between my education and time with chefs Bobby Flay and Rick Bayless,” said Chef Perdue of his culinary evolution. “It was my time at NoMi in Chicago that I truly fell in love with the fundamentals of French cooking. Working with Chef Frank Brunacci at Sixteen changed my mentality of how to approach food and it was there that I learned to incorporate artistry with refined ingredients and find balance in every bite.”
Chef Perdue brings a focus on balance, style and sustainability to authentic French-inspired fare, paying special attention to creating a complete sensory experience. At Sofitel Philadelphia, Chef Perdue’s reinvigorated menu uses modern cooking techniques, contemporary and vibrant presentation, and classic flavors. Local ingredients and seasonal fare, such as fresh seafood, local proteins and cheeses, farm fresh produce and local herbs are incorporated into the menu at Sofitel Philadelphia. Chef Perdue emphasizes that every dish should be presented with flow and fluidity, using aesthetic plating and complementary ingredients to tell a story. Each plate is constructed, like a recipe, with every component building upon the one laid down before, and the end result is stunning and flavorful dishes.
His first official spring menu at Liberté Lounge, will debut later this month, but for now he is serving spring dishes such as Stone Ground Polenta with crispy egg, wild mushrooms, jus and Seared Alaskan Halibut with confit of leeks, spring vegetables and sauce vierge.
Find chef Perdue at Sofitel Philadelphia at 120 S. 17th St. in Philadelphia; phone: (215) 569-8300.
