Welcome to Chef Radio! In today’s episode, we’re thrilled to be joined by Chef Alex Kemp of My Loup in Philadelphia, where he brings the warmth of Canadian generosity and hospitality to the city’s vibrant culinary landscape. With roots in French-speaking Quebec, Chef Alex masterfully reimagines French cuisine, weaving together the rich traditions of his heritage with the ebb and flow of Philadelphia’s distinct seasons. His refined techniques and ingenious combinations create an innovative dining experience that’s both rooted in tradition and refreshingly original and his take on company culture is incredibly powerful. Listen in on how this young talent has taken Philadelphia by storm, and as you'll hear, it's not by chance. It was destined.

• (00:00:46) Introduction 
• (00:07:06) Alex’s Recent Travels
• (00:10:13) Early Life and Career
• (00:17:25) Time in Ottawa
• (00:26:36) Finding his Path in Fine Dining
• (00:30:58) Lessons From Joe Beef
• (00:37:06) Meeting Amanda in New York
• (00:40:20) Moving to Montreal and the Influence of Marco Frappier
• (00:45:10) Getting Involved in Philadelphia 
• (00:49:00) The Balance Between Personal and Professional Relationships
• (00:59:45) The Mix Between Inspiration and Innovation
• (01:03:30) Making a Splash In Philadelphia 
• (01:08:00) Menu Items That Encapsulate My Loup
• (01:12:18) What Sets Alex Apart 
• (01:17:55) Alex’s Resilience 
• (01:22:20) Alex And Amanda’s Involvement in the Community
• (01:24:56) Wrap Up Questions

 

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