Our Chef

Executive Chef Matthew Levin

Executive Chef Matthew Levin knew from an early age that cooking was his passion. A Philadelphia native, Chef Levin attended Syracuse University on a lacrosse scholarship and studied business. His passion, however, was creating culinary masterpieces and so he followed his dream and enrolled in the prestigious Culinary Institute of America (CIA) in Hyde Park, NY.

Upon graduation, Levin began his culinary career, training under the finest chefs in the area including Georges Perrier at Le Bec Fin and Brasserie Perrier, and Craig Shelton, once voted “The Best Chef in the Mid Atlantic” at the Ryland Inn. Chef Levin eventually went on to distinguished restaurants such as Aureole in New York City, Charlie Trotters in Chicago, and the Pluckemin Inn in Bedminster, NJ.

Chef Levin 's unique culinary flair eventually led him to Moonlight Restaurant in New Hope, PA, where he drew national attention as executive chef. Bon Appetit reported, “Levin's culinary creations now share the spotlight with art, thanks to ‘Moonlight.'” American Way called the restaurant a “hot spot worth the hike.” Prominent Philadelphia Inquirer food critic Craig LaBan awarded three coveted bells, lauding Moonlight's “sophisticated cooking and edgy ambiance.”

In 2006, Chef Levin joined the famous Lacroix kitchen. At Lacroix, Levin incorporates his past experiences with international cuisine combining Spanish, Portuguese, Thai, Japanese, and American flavors to create his own infusion. Levin describes his method of cooking as focusing “on all the latest techniques and a little bit of molecular gastronomy.” In December 2006, soon after Chef Levin 's arrival, Philadelphia Inquirer food critic Craig LaBan awarded the cuisine a rare four bells, stating, “ Chef Levin has elevated this luxury destination to an elite four-bell status,” hailing Levin's creations as “Philly's most sophisticated contemporary cooking.” Recently, Lifestyle Magazine named Chef Levin among the region's best chefs and Philadelphia Style magazine named Chef Levin one of Philadelphia 's “Hot Chefs in 2007.”

At Lacroix, Levin is an adventurer whose daring approach to contemporary cuisine led him to invent his own custom-made spices used to add bright flavor notes and a hint of surprise to his dishes. “The key is to use spices judiciously, but don't be afraid to experiment. Cardamom, for instance, is sadly underused,” states Levin. “There's a world of spice out there just waiting to be discovered.” Chef Levin has created a spicy six pack available in the restaurant or to be purchased for home use, with flavors including: Ras el Hanout, Smoked Honey Powder, Salty Apricot, Smokey Aromas, Chocolate Chimichurri and Coconut Samsara.

Chef Ambassador Jean-Marie Lacroix

From his role as founder, Executive Chef and now as Chef Ambassador of Lacroix at the Rittenhouse, Chef Jean-Marie Lacroix holds a revered spot among Philadelphia's culinary elite. Chef Lacroix has distinguished himself as one of the world's most illustrious chefs, and has guided his namesake restaurant to extraordinary heights.