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BIOS:
Ralph Carbone , Executive Chef, Cadillac Grille
Chef Ralph Carbone grew up in Nashville and Atlanta but has local roots in South Philadelphia where he worked in the family catering business with his grandfather, a one time chef in the Italian Navy, where he cooked for Benito Mussolini. Ralph graduated from Georgia Southern University with a bachelor's degree in economics and worked for several years in the medical industry before realizing that cooking was his true calling and passion. Wanting to return to his heritage, he attended the Restaurant School in Philadelphia where he studied culinary arts, graduating at the top of his class. While in school, Ralph worked at the Hotel atop the Bellevue and apprenticed with Chef Fritz Blanc at the restaurant Deux Cheminees. After graduating, Ralph gained more experience at the Four Seasons, Philadelphia, where he worked under chefs Jeanmarie Lacoix and Marty Hammon. Over the last 8 years he has worked for the Ritz Carlton, Tinto, and the newly opened Table 31, working under many of the most respected chefs in the Philadelphia, including; Terrence Feury, Kevin Sbraga, Jose Garces, and Chris Scarduzio.
Richard Friedrich , Executive Chef, Wells Fargo Sports Complex
Rich Friedrich, an accomplished executive chef with 15 years of industry experience, is responsible for all culinary operations of the Wells Fargo Center. Rich recently completed the industry standard-setting Pro-Chef II culinary certification program at the Culinary Institute of America, Hyde Park, NY and continues to train with 27 of the world's 60 Master Chefs. His passion for innovating and teaching comes through in his approach to menu creation and culinary leadership at the Complex, as do his Philadelphia roots.
Pesamino Kelekolio , General Manager, Cadillac Grille
Pesamino Kelekolio, is a seasoned hospitality veteran of the Philadelphia Culinary scene. Having served as manager at esteemed Philadelphia culinary destinations such as the Striped Bass and Barclay Prime, and most recently as the General Manager of upstart part music venue, part gastro-pub Johnny Brenda's in Philadelphia's Fishtown area (featured in Rolling Stone Magazine), he brings a diverse background of hospitality and customer service management to your dining experience. As a Samoan, you're unlikely to miss him in the crowd.
For more information on becoming a member, call (215) 389-9545 or click here to email your request
To make reservations, please call (215) 465-5010
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SWEEPSTAKES
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Join the Wells Fargo Center CyberClub today (it's free) and receive the "Entertainment Guide" email newsletter, full of ticket discounts, presale passwords, contests, special offers and more.
Delivered weekly, the "Entertainment Guide" will keep you informed on all events visiting the Wells Fargo Center and provide you with access to the
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