Philly’s adopted son, Chef Jose Garces, is having a hell of a year. His new Cantonese via Peruvian dim sum joint Chifa, Garces’ fourth restaurant in Philly, has been warmly embraced by diners and stodgy critics alike. This summer, he’ll also launch Village Whiskey, a paean to brown liquor. And, on his third nom, he just brought home the James Beard Award for Best Chef Mid-Atlantic. All this, and he remains startlingly humble in an industry where humility is as hard to come by as a tin of Beluga.
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