Marigold Kitchen offers a unique dining experience – one meant to transcend the standard dinner. Some courses are designed to transport the diner somewhere foreign and exotic, while others still evoke the nostalgic comfort of familiarity. Sophisticated but whimsical, playful yet refined. This is how chefs Andrew Kochan and Tim Lanza have defined the cuisine at Marigold Kitchen. Every experiment and flair is polished and purposeful, with a real raison d'etre. There is a planned continuity across courses that makes the menu cohesive and relevant to the season. Both menus are tailored to suit most dietary restrictions and are presented as a surprise.
Tastings are 12 courses for $90 per person and most allergies can be accommodated. Join Marigold Kitchen in their traditional Victorian home, that was awarded 3 Bells by Philadelphia Inquirer Restaurant Critic, Craig LaBan.
With all indications pointing to a career in finance, Chef Kochan felt unsatisfied and drawn to an entirely different field. He began studying and in three short years completed a second degree in Culinary Management, rose to the rank of Sous Chef at Marigold Kitchen and subsequently purchased the business along with Chef Tim Lanza.
He has since been working with Lanza and Krajewski to develop increasingly intricate menus at Marigold Kitchen.
Having worked in medicine and studied marketing, Chef Lanza found himself drawn to the allure of the fine dining industry. While completing his degree, Lanza quickly earned the prestigious title of Chef de Cuisine.
Now, having partnered with coworker Chef Andrew Kochan, Chef Lanza is carrying on the tradition of excellence that Marigold Kitchen has long upheld.
For Chef Krajewski, preparing food has been a lifelong obsession. His culinary roots are firmly planted in the home cooking styles he learned as a boy in the kitchen with his mother and were further expanded at the Culinary Institute of America.
Since graduating, Chef Krajewski elevated himself to the title of Executive Chef of Marigold and has been shaping the menu since 2014.