SL Top Chefs_2019 - FINAL_SL Feature 11 / 13 / 19 12 : 48 PM Page 2 Philadelphia’s dining scene used to take a backseat to that of , say , the bigwigs DEAN DIAZ - ALBERTINI in New York and Chicago . That’s no longer the case , as Philly and its suburbs have taken mammoth strides in their collective culinary game . There’s a simple reason why Bucks , Chester , Delaware , and Montgomery counties now boast restaurants capable of competing with the nation’s finest : Some of the country's most skilled , audacious , and widely traveled chefs have chosen to share their culinary brilliance close to home . Here are a few of them . Dean Diaz - Albertini almost veered Steven Balmer and Alfred away from hospitality . He had been pon - Schwartz co - lead the kitchen at Tavola dering a career in the construction indus - Restaurant + Bar and Springfield Country try , but he was inspired to follow his Club , as executive chef and chef de cui - heart into the family business . His par - sine , respectively . Both bring tremendous ents , Therese and Gary Diaz - Albertini , experience and passion to the work ; founded Casa Toro Mexican Grill in Balmer started working in kitchens at the Doylestown , which is a sister restaurant tender age of 15 , while Schwartz says he to Casa Toro Coopersburg in Lehigh “ literally grew up cooking , ” learning his County , not far from Quakertown . Casa craft by the side of his father , who was a Toro has won “ Best Mexican Restaurant chef at a prominent French restaurant . At in Bucks Mont ” honors for two consecu - Tavola , Balmer and Schwartz collaborate tive years in a row , but the cuisine is to provide cuisine that , in Schwartz’s much more than burritos , tacos , and words , “ celebrates its ingredients and enchiladas ; the menu not only reflects the never tries to contrive a dish into some - still enjoys working with his culinary Diaz - Albertini family’s Cuban heritage , thing it’s not . ” One of Schwartz’s personal team to create new dishes designed to but also draws inspiration from the native favorites : the Tuscan chicken , a creamy surprise and delight guests . cuisines of countries throughout South stuffed half of a bird that says , “ Yes , I’m America and the Caribbean . Diaz - Alber - just a chicken , but I’m what a chicken Walk into the kitchen of any reser - tini remains heavily involved in the cook - should be . ” As autumn shifts toward vation - worthy restaurant and chances are ing and menu creation , but he’s got another long , cold winter , Balmer says a man ( or , in some cases , men ) will be much more on his plate these days . He patrons can expect “ fresh flavors , heartier leading the culinary charge . Consider has essentially taken the reins from his dishes , and rich broths that will warm and Donna Ewanciw a pioneer , of sorts . She parents , with full intention of leading the comfort you , and take a respectful use of has been bucking this trend for decades — restaurant to new heights . Even so , he seasonal vegetables . ” and , one might suggest , creating a path for other female chefs to follow . Ewanciw STEVEN BALMER AND has spent the past 30 - plus years leading ALFRED SCHWARTZ kitchens in well - regarded restaurants throughout the Philadelphia area — namely , Moonstruck in the city’s Fox Chase neighborhood , and Radice in Blue Bell . Her most recent venture is in Bucks County , at a restaurant called Vela . As vola chef - owner of this TaDoylestown - based of stunner , Ewanciw has created a warm tesy and elegant experience that bears coursome resemblance to Moonstruck and Radice . aph The everyday work may be otogrdemanding , but Ewanciw still loves what she does ; to ph z her , the opportunity to create wartartistically plated cuisine , with guests savoring / Schevery bite , is simply invigorating . Balmer S U B U R B A N L I F E M A G A Z I N E | N O V E M B E R 2 0 1 9 | S U B U R B A N L I F E M A G A Z I N E . C O M | 1 7