Chef Jose Garces announces Chef Phila Lorn as the next Chef in Residency at Volvér on Kimmel Cultural Campus just in time for the holiday season. Chef Lorn's residency will run from December 1, 2021 to January 17, 2022. Funding will help support Chef's first restaurant that will soon showcase Cambodian food, music and culture. Currently, Chef Lorn is working at Terrain Glen Mills and he recently was a special guest chef at Stina in South Philly. Lorn's menu will include nearly ten items, and include Crispy Soft Shell Shrimp, Pleah, Crab Summer Rolls, Banh Chow Crepe Salad, Steak and Chimichurri, Roasted Hamachi Collar, Mawn 'Pho Don', and more. For the new Chefs in Residency Program, each Chef will showcase their top signature dishes on the Volvér menu for six to eight weeks, alongside Chef Garces' signature French-inspired dishes. Through a special donation program in partnership with the Garces Foundation, each Chef in Residency will have the opportunity to raise money to support their work with their current restaurant, or to use for the start of their next culinary journey. Volvér's hours for the season will be from Wednesday to Sunday, from 4:00pm to 9:00pm, with a special pre-theatre menu served from 4:00pm to 6:30pm, and happy hour from 7:30pm to 9:00pm. Reservations are now available at www.volverrestaurant.com, via Open Table, or by calling 215-670-2302. Celebrate the art of fine dining by following Volvér on social media at @volverphl @chefjosegarces and @garcesgroup. All guests coming to Volvér must be vaccinated per Kimmel Cultural Campus policy. Volver is located at 300 S. Broad Street, in Center City, Philadelphia.

"I'm honored to be able to support Philadelphia's hospitality community through Volver's Chefs in Residency series," said Chef Jose Garces. "One of my hopes for the series was to support these emerging chefs not only in the kitchen but with the business lessons I've learned over my career. I've always been passionate about mentoring the chefs within our group. Extending our resources to help more chefs in the region is a dream come true. I'm grateful to the support the community has provided thus far and hope it continues with each chef as they all bring new talents to the table."

He added, "We are thrilled to welcome Chef Phila Lorn as we continue the Chefs in Residency Program and continue to empower our resident chefs while introducing new flavors and culinary styles to visitors of the Kimmel Cultural Campus.”

"Cooking is as much an expression of deep creativity and artistic presentation as performing is to an accomplished musician,” said President and CEO of The Philadelphia Orchestra and Kimmel Center, Inc. Matías Tarnopolsky. "Congratulations to Chef Jose Garces and incoming Chef-in-Residence Phila Lorn on this exceptional collaboration. We look forward to supporting future residencies at Volvér that bolster our region’s diverse restaurant industry.”

For the continuing Chefs in Residency Program, Chef Phila Lorn is the second chef for the inaugural line-up, following Chef Kiki Aranita from Poi Dog Philly. Aranita's special menu of additions runs through November 28th. Chef Lorn's menu will then debut on December 1st.

The program will continue in 2022 with Chef Jezabel Careaga from Jezabel's, Chef Jennifer Zavala of Juana Tamale, Chef Alex Yoon of Little Fish and Chef Dane DeMarco of Sonny's Cocktail Bar and Wine Dive, and a chef to be announced.

INTRODUCING CHEF PHILA LORN

Chef Jose Garces announces the second Chef in Residency, Chef Phila Lorn. Garces said, "Chef Phila is a Philly guy through and through. He is named after Philadelphia and learned his love of cooking from his mother. I see many similarities in our stories – I chose Philly to be my home, my grandmother taught and inspired my love of cooking, and we both want to share those recipes and love of food with guests. Through this residency, Chef Phila will use the funds donated to open a Cambodian noodle shop in South Philly, being the first in his family to own a business. It's important to share your knowledge and I hope the exposure Chef gains from this residency, not only guest-facing but also from my perspective as a restaurateur, will help his next steps be successful."

He added, "I've had the pleasure of cooking with Phila at Volvér over the last few weeks. His enthusiasm and creativity are contagious and can be tasted in each dish. One dish I was particularly touched by was Chef Phila's Mawn 'Pho Don', his take on Chicken Pho with a Cambodian and Japanese twist, that chef created and perfected during staff meal at the restaurant's he worked in. Staff meal is such an important time in the restaurant as it promotes that family feeling amongst the staff that is vital for successful service. Chef Phila called this dish out as one he would be making during staff meal to make sure it was executed perfectly.”

On working with Garces, Lorn said, "Cooking with Chef Jose Garces and his team during my residency at Volvér will be high on the list of achievements for me. Growing up in Philly’s food scene, Chef Garces is OG. He’s stamped the city with his restaurant concepts and innovative flavors. I don’t know one Chef in Philadelphia who isn’t influenced one way or another by Chef Garces. It will be a true honor to cook alongside him."

Phila Lorn has been up and down the block in Philadelphia's food scene for 16 years, cooking with great chefs who taught him how to find himself. Teaching him what to do, what not to do and most importantly how to cook. After doing nearly a decade of Japanese food working alongside Chef ZamaSan of Zama, helping to run the kitchen at Stock with Chef Tyler Akins and learning how to see food as an art alongside Chris Kearse at Will, Lorn realized that his reason for cooking had changed. It no longer was a learning phase as much now. It no longer was the game of “beasting” the line. All of these great chefs and others who represent Philadelphia as an established “food town” helped Lorn realize that he wanted to cook his own food. Showcasing his culture’s flavors.

For Lorn's dishes, patrons will find the following additions to the Volvér menu:

Green Papaya Salad
Katsuobushi/Cambodian Mint/Bird’s eye chili/Fish sauce/Roasted peanuts/Beef ‘Night Market Sticks’

Crispy Softshell Shrimp
Fish Sauce Caramel/ Thai basil/ Toasted Rice Powder/Shishito/Lime

Pleah
Marinated Beef Carpaccio/Long Beans/ Sweet Peppers/ Lime/ Fried Garlic

Crab Summer Rolls
Lump Crab/ Carrot/Jalapeno/ Cucumber/ Spicy Peanut Sauce

Banh Chow Crepe Salad
Coconut crepe/Poached Shrimp/Stewed Chicken/Mom’s Sunday Fish Sauce

Steak and Chimichurri
New York Strip Loin/Prahok Chimichurri/ Japanese Plants/Sticky Rice

Roasted Hamachi Collar
Butter Lettuce/Mint/Cambodian Black Pepper Vinegar/Thai Basil

Mawn 'Pho Don'
Murray’s Chicken/Udon Noodles/Dashi Pho Stock/Bean Sprouts/Cilantro

Beignet
Sweet Milk coffee/ Macerated Banana/ Black Sesame

For inspiration for his dishes, Lorn said, "During my residency at Volvér I have chosen to make dishes that my mother would make for the family, specifically on Sundays. As a kid I would always look forward to Sundays. I would wake up to the smell of lemongrass-laced chicken soup, garlic and onion charred on the stove top and crispy baby fish served with a stewed tamarind dipping sauce. As I got older I realized that my parents worked so hard everyday to keep the family running that we never really had time for each other during the weekdays. Sunday meals were a way to get everyone together and have a sense of joy. I yearn for those days again and I will recreate those moments for our guests, God willing."

As part of the Chefs in Residency Program, patrons will be able to donate funds to support projects for each participating resident chef. For Lorn, he will use the funding to open his first restaurant that will showcase Cambodian food, music and culture

"Chefs are dreamers," said Lorn. "I dream of an establishment that I can call my own. I dream of the day where I can call the shots and run the show my own way. For over a decade I’ve been passionately running kitchens all over the city for great Chefs and friends of mine. With the help of the donations from my residency, I will in turn finally be able to run an establishment of my own. I dream of a place for our community that is multi-purposed almost like a hamster wheel of small businesses. I plan to have a boutique grocery shop in the daytime that is connected to a noodle bar situation by night. A place where the community can come to pick up fresh, mindful groceries to make family dinner at home or they can sit down with family and friends to enjoy a wholesome meal right in the neighborhood. I intend to give back to the community that nourished me to be the person I am."

He continued, "Mow Mow translates to “come come” in Khmer, the Cambodian language. This is my new project in the works and a work in progress. The thought is Philly's first dive/noodle bar serving food that I crave. Food that my mother made only on Sunday’s when the family was all together. Food that made me know exactly what umami meant when first described to me. A local beer shop, small grocery, noodle bar under one roof. Minority owned businesses are not too rare these days in South Philadelphia. But a minority owned business aiming to give back to its community and help grow a culture that is long lasting…that’s worth a try. I am grateful for the support for this project and I am excited to share my cooking and vision with everyone through my residency."

Guests wishing to support Lorn's first restaurant can make a donation during their meal at Volver. Donations can be made, similar to tipping a server, when the dinner check is presented. The Garces Foundation will match up to the first $5,000, giving each resident chef the opportunity to raise at least $10,000. The matching grant will be donated by the Garces Foundation, which offers additional resources for the hospitality industry like medical and educational services that the resident chef can take advantage of for themselves or their staff, and to help them reach their goal/pivot.

“We are thrilled to support these talented chefs and to be a partner in the chefs in residency project,” said Garces Foundation Executive Director Robin Morris. “Philly’s food scene is the best in the country because of the dynamic energy and work ethic of our immigrant food workers and the diversity of chefs and cuisines.”

After Lorn, Volvér's new Chefs in Residency Program will continue with:

Chef Jezabel Careaga (she/her)
Founder, Maker and CEO, Jezabel's and L'Atelier
Member of Sisterly Love Citywide Food Fair
January 26 to March 13, 2022
Funding will be used to support the initiatives of Fuerza for Humans, a non-profit focusing on mental health for the restaurant community

Careaga is an entrepreneur, chef, woodworker, designer, and community leader from Palpalá, Jujuy, NW Argentina. In addition to her degree in Tourism & Hotel Management focusing on international languages and business, she received a progressive education encompassing climate change, sustainability, and mental health - issues that she cares about deeply today. After a formative work experience in an 800-room hotel in Miami, she moved to Philadelphia to start her own business.

In 2010 she opened Jezabel’s with a mission to offer a welcoming and delicious NW Argentine experience while prioritizing environmental sustainability, community growth, and financial stability. In 2018 Jezabel’s relocated to West Philadelphia and expanded her offerings to include cooking classes and special events. Her latest venture is L'Atelier where her furniture designs and handiwork are showcased among a selection of artisan home goods. Over the last ten years, Jezabel’s has become a staple in Philly’s dining scene and her empanadas, alfajores, and a multitude of Argentine-style pastries have received critical acclaim and widespread popularity.

For Women's HIstory Month:
Chef Jen Zavala (she/her)
Chef and Owner of much-anticipated Juana Tamale
March 16 to May 1, 2021

Funding will help Zavala leverage the opportunity for visibility for her community. As a Mexican woman, Mom and Chef, she plans to use these funds to put back into the community she is raising her family in.

Chef Jennier Zavala is an industry veteran, having spent 14 of her 27 year career in Philadelphia. A self-taught chef, Jennifer's inspiration is drawn from her Mexican roots. Her career started in her home state of Connecticut, at a vegan macrobiotic restaurant. Zavala's authentic style of cooking earned her a spot cooking in the kitchens of celebrities, Ozzy Osbourne, Britney Spears (HEY GIRL), Iron Maiden, Snoop Dog and many more. Previous credits include, Cha Chas (Los Angeles) and here in Philadelphia: El Camino Real, Xochilt, The Farmers Cabinet, Underground Arts and Will BYOB. Jennifer's star was on the rise, and included a stint on the 6th season on Bravo's popular cooking competition, Top Chef: Las Vegas. Accolades include, 2017 Billy Penn "Movers and Shakers," Best Cannabis Chef for Philly Mag, Best Tamales-Philly Current Magazine. Jennifer is a proud member of Les Dames Escoffier, an international philanthropic organization. She is also a C.O.R.E ambassador for the Philadelphia region. Jennifer continues to blaze a trail for women by disrupting the food industry with her passion for Mexican cuisine. Chef's next project is, perhaps, her biggest as she opens her own Brick & Mortar with a cult like following called "Juana Tamale" at 1941 East Passyunk Ave this fall. The menu will consist of her famous BIrria Tacos, Oxacan green corn tamales, and homemade, bavarian-filled Churros.

For Asian and Pacific Heritage Month:
Chef Alexander Yoon (he/him)
Chef and Owner of Little Fish BYO
May 4 to May 31, 2022
Funding will help build towards Yoon’s next project of opening a bigger restaurant.

Chef Alex Yoon, a Philadelphia native, first started at Le Bec-fin, in his hometown before traveling to work at other fine dining establishments across the world, including Mirazur and Benu. In 2016 an opportunity came calling when he heard Little Fish was for sale.

“This opportunity is a dream come true,” said Yoon. “I have long admired Chef Jose and all of his restaurants, especially Volvér, so to have the opportunity to cook in that kitchen with Chef was something I couldn’t turn away.”

For Philly Gay Pride Month:
Chef Dane DeMarco (they/them)
Sonny's Cocktail Bar and Wine Dive
June 1 to July 1, 2022
Funding will help support Hanks Sandwich Co. set to open in 2022 - a long-time new project by Chef Dane DeMarco

Chef Dane DeMarco recently launched the menus for the city’s newest feel good bar sensation, Sonny’s Cocktail Joint, plus the adjacent Wine Dive on South Street. Chef previously worked with LPNG Restaurant Group (American Sardine, Second District Brewing Company and South Philly Taproom), where they started as a Sous and quickly worked up to Culinary Director. Chef was known as Doreen (she/her) while working for LPNG, and Chef is now transitioning and at this stage of the process is using Dane and they/them. Chef hails from Willingboro, New Jersey in Burlington County, where they spent their childhood in kitchens next to their father, who was a chef. They started answering phones and the more they worked with their father, the more their passion for cooking grew. Chef moved to Philly at 19, and worked under some great chefs. They loved traveling and checking out new restaurants and quickly found they had an unquenchable thirst for new flavors and inventive cuisine.

One final chef will be featured between July and August as the grand finale and final curtain call to celebrate this new program. Please stay tuned after January 1st for the announcement of the final Chef in Residency.

ABOUT VOLVER

Volvér is located at 300 S. Broad Street, Philadelphia, PA 19103. Inside the Campus, Volvér is located near the Spruce Street entrance of the Commonwealth Plaza. This season at Volvér, patrons will be able to enjoy pre-theater, happy hour and a la carte menus in 80 seats in the lounge and dining room, seven seats at the Chef's counter, and 12 seats around the bar.

For the return of Volvér, Garces fans, foodies, arts patrons, neighbors and visitors will once again come together to celebrate the art of fine dining in the dual-concept space that features a giant oval bar and lush lounge on one side, and a performance kitchen where Chefs bring cuisine to the center stage on the other.

The low-lit lounge and bar are perfect for an intimate pre-theatre dinner, post-theatre drinks, happy hour, girls night out and date night. Patrons will find all the big vibes that include a sleek marble-topped curved bar, plush oversized seats, velvety banquets, sexy mood light, and floor-to-ceiling windows. A bold and colorful mural by artist and designer Conrad Booker cascades across the back wall, with visibility from every seat in the house. Booker spent one year hand-fusing, dying, cutting and stitching the one-of-a-kind mural out of 200 yards of burlap and 4,000 fiber buttons. As guests transition from the bar and lounge to the kitchen area, they will pass floor-to-ceiling wine racks with a sliding library-style ladder that can house 1,200 bottles of wine.

Down the stylish corridor, past the bottles of white and red, patrons will find a sprawling open-island kitchen where Chefs will create their art in front of the entire dining room. Each and every seat has a clear view of the artists at work as they create their magic for eager diners who want not just a meal but a full experience. For those looking for center-stage action, the marble-top Chef’s counter offers seating for seven.

Volvér, which is Spanish for 'to return', will celebrate not only the return of the beloved restaurant after the pandemic shut-down, but it will also celebrate the much-anticipated raising of the curtains across the stages of the Kimmel Cultural Campus.

Volvér’s cuisine will continue to highlight Chef Garces’ culinary travels around the world. The ever-evolving menu emphasizes seasonal ingredients prepared with modern techniques that capture and amplify their inherent flavors. For this grand return, Chef will continue on his global journey and present French inspired cuisine that showcases his roots dating back to his classic training at the Kendall College of Culinary Arts. Dishes will include Milk and Cereal (Bacon, Glazed Chicken, Thyme Marshmallows, Puffed Rice, White Asparagus, Mushrooms), Madai Crudo (Cured Snapper, Champagne Cream, Black Olive Oil, Poppy Seed, Crispy Ginger), and Filet Mignon Philly Style (Caramelized Onion Puree, Toasted Sourdough, Red Wine Braised Shallots, Alpine Cheese Fondue), and many others.

The French menu direction and the idea for the new program was inspired by the 2019-2020 season that was cut short due to the mandatory closures in March 2020. That season, Chef showcased French dishes on the menu, plus Chef hosted pop-up collaboration dinners with the region's top French chefs, including Chris Kearse of Forsythia, Jonathan Cichon of Lacroix and Peter Woolsey of Bistrot La Minette, La Peg and Gabi. After working alongside the aforementioned talented chefs, and after Volvér and Kimmel Cultural Campus were forced to close down, Chef and his team worked during the pandemic to create an innovative new program that would foster new talent, support minority chefs and challenge the palates of diners. It is a new idea nearly 17 months in the making, and is timed to launch for the return of Philadelphia’s indoor, in-person and live performing arts season. The new Chefs in Residency Program starts on October 6th with Chef Kiki Aranita. Patrons will find seven signature dishes by Kiki alongside dishes by Chef Jose Garces.

In addition to the exciting food line-up, Volvér fans will find a well-rounded bar program that is artistically approachable with options for every palate and to pair with every dish. Patrons will find hand-crafted cocktails, non-alcoholic mocktails, beer and cider on draft, and wine and champagne by the bottle and the glass. Cocktail highlights include the Brown Derby, with Old Grandad, Grapefruit, Lemon and Honey, and Pedraza with Corazon Tequila, Grapefruit, Aperol and Rosemary.

Chef Jose Garces will shine the spotlight and support fellow chefs from the city and suburbs with a brand-new season-long Chefs in Residency Program that will feature the talents of seven emerging and minority chefs. Each Chef in Residency will showcase their signature dishes as additions to the Volvér menu during a six to eight week period during the season. Chefs In Residency is Chef Garces' way of taking the idea of featuring chefs at Volvér to the next level.

Patrons will find a special three course pre-theater menu running from 4:00pm to 6:30pm, every Wednesday to Sunday, for $56 per person. The menu will include items from both Volvér's featured menu as well as items from the Resident Chef. For those not heading to curtain call, happy hour will run daily from 7:30pm to 9:00pm with drink and small bite specials that will launch in early October.

To make or cancel a reservation, please visit the website, reserve on Open Table, or call Volvér at 215-670-2303. All guests to Volvér must be vaccinated per Kimmel Cultural Campus policy.

ABOUT CHEF JOSE GARCES

Iron Chef, father, husband, James Beard Award-winner, entrepreneur, and food innovator, Chef Jose Garces is known as a leading culinary authority of Spanish and Latin-American food. From the Spanish tapas at Amada, his first restaurant, to the playful Japanese street food at Okatshe in Atlantic City, Chef Garces continually pushes the boundaries of culinary excellence.

While he maintains his successful career owning and operating full-service restaurants, Chef Garces is also looking toward the future, with an increased focus on bringing restaurant-quality experiences to the homes and businesses of culinary enthusiasts in new and interesting ways. From enhanced home delivery options and virtual online cooking demos, to live online cooking classes, Chef Garces is excited to connect with both fans of his work on television, as well as the home cook who would like to experience “chef life” in their own kitchen. Chef Garces is the author of two cookbooks, Latin Evolution and The Latin Road Home, published by Lake Isle Press. To learn more, please visit, www.chefgarces.com or follow him on social media on Instagram, Facebook, Twitter, and YouTube.

ABOUT GARCES

Garces is a Philadelphia-based hospitality group specializing in personal dining experiences rooted in the rich cultural traditions and culinary vision of renowned Latin-American chef Jose Garces. Taking a heartfelt and creative approach to time-honored recipes and dishes, Garces, in partnership with New Orleans- based Ballard Brands, operates numerous restaurants including Amada, Tinto, Village Whiskey, Volvér, The Olde Bar, Buena Onda and Garces Trading Company in Philadelphia, and Amada and Distrito in the Ocean Resort Casino. The group also operates Garces Events, a full-service catering and event division; the Garces Foundation, a philanthropic organization dedicated to Philadelphia’s underserved immigrant community. For more information, visit GarcesGroup.com and follow them on Facebook, Twitter, Instagram, and LinkedIn.

ABOUT GARCES FOUNDATION

The Garces Foundation is a community-based, non-profit organization committed to providing Philadelphia’s immigrant population the healthcare, education, and support to empower them to fulfill their potential as citizens and enjoy the highest possible quality of life. Our programs advance this mission. We provide free or low cost dental care, medical care, education to those we serve. We also run a food pantry program, meeting the food insecurity needs brought on by the pandemic.