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Executive Chef Geoff Manion

A native of South Philadelphia Geoff has learned that it is his love for family and friends and passion for cooking that has fueled his creativity and inspired his cuisine throughout the years.
After successfully completing the Culinary Curriculum from nationally renowned Johnson and Wales University located in Providence Rhode Island, Geoff then moved on to his internship at seasonal resorts such as The Harborside Inn on Block Island (the Bermuda of the North), and the exquisite Maxwell's on the Bay (see top ten restaurants in southwest Florida) in Naples, Florida.Being no stranger to Philadelphia Geoff returned to his hometown in 2002. With his Culinary Degree and Certification in Sanitation, he has since applied his talents and creativity to the some of the best restaurants Philadelphia is known for. From the lavish dining rooms of the Saloon to the coziest nooks of the Happy Rooster he has had the pleasure of working closely with talented chefs such as Frank Chiavarelle (Frankie's Seafood Italiano), Geno Betz and Tony Clark. He has also had the pleasure of sharing his talents with other locally known restaurants such as John Harvard's Brewhouse.


Geoff brings more than 15 years of exceptional culinary experience to your event.
Along with this knowledge and meeting the attention of your personal needs, Geoff will commit to make your next event a memorable one.

Geoff is married with one daughter, and continues to reside in South Philadelphia
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