A Connecticut native, Amanda studied political science and journalism at the University of Pennsylvania, sneaking her way into Philadelphia kitchens under the guise of writing assignments. One such assignment led to a year and a half long stage at Marc Vetri’s beloved Roman trattoria Amis and following graduation, a job at his restaurant Vetri.

Amanda then worked abroad at Osteria della Brughiera in Bergamo, Italy before returning to the states and cooking at Ko and Roman’s in New York City. Following New York, Amanda helped open Vetri’s eponymous spot in Las Vegas as executive sous chef before spending a year falling head over heels for French food at Joe Beef in Montreal. She returned to Philadelphia where she “opened” Her Place, a not-restaurant dinner party restaurant with 24 seats, 2 seatings a night, sometimes four days a week. Each night, the small kitchen team collaborates directly with local farmers, butchers, and fishermen to curate a seasonal menu highlighting the best of the area and emphasizing the connection between where we live and what we eat. The multi-course menu is a blend of French, Italian, and American Jewish cuisines, with shared and individually plated dishes changing from top to bottom every two weeks.

Alex first entered the kitchen at the age of 14 in a small town in Canada as a dishwasher. He fell in love with the buzz, camaraderie and hustle of a kitchen and transitioned to cooking. Seeing potential in him, his chef sent him to apprentice at the Rimrock Resort Hotel in Banff, Canada. After 2 years he found himself missing the city, so he moved back to Ottawa to work at Restaurant 18 where he stayed for 2 years.

From there, he made his way to Montreal where he worked at Cabane a Sucre Au Pied Du Cochon before moving to the Joe Beef group to work at Joe Beef and later Vin Papillon. It was Montreal that gave him the desire to explore fine dining and bigger cities which brought him to Eleven Madison Park, Momofuku Ko and Restaurant Moor Hall in England. After four years abroad, he traveled back to Montreal to work with his former chef and friends at Joe Beef’s newest endeavor Mon Lapin. Alex remained in Canada before eventually settling in Philadelphia and opening My Loup with his wife, Amanda.

Alex’s food at My Loup is French Canadian with a lighter touch. Guests can fashion a meal from a selection of smaller dishes and a drink at the bar or commit to a giant plateau fruits de mer and anything else the kitchen decides to send out as part of their “Let Us Cook For You” menu — potentially a half chicken with matzah balls or a halibut tail with turnips, smoked butter, and clams. Change is viewed as a catalyst that propels the menu forward and fosters a dynamic energy that encourages experimentation.