Currently residing in the Fairmount area of Philadelphia, Executive Chef Matthew Zagorski spent his youth in Pottstown, PA. While he has always had an affinity for aquariums, Matthew’s first noted interest in cooking stemmed from a job he obtained at only 13 years of age. Matthew began working as a dishwasher at the Flowing Springs Inn, a Bed and Breakfast, and by the age of 16, he was running the line. Matthew attended the Pennsylvania Culinary Institute in Pittsburgh, PA. In addition, Matthew’s received valuable training over the span of six years as a Sous Chef at the world renound Striped Bass. He has been working as the Executive Chef for Rouge for the past three.

Aside from his passion for cooking and preparing delicious food, he also enjoys creating his own recipes. In fact, one of his hobbies includes cataloging all of his favorite creations in hopes that one day he will be able to publish his very own cookbook. Inspired by the fresh ingredients he purchases daily, he creates anywhere from twelve to fifteen daily specials. In terms of placing favorites on his own menu items, Matthew has a select three. The Olive Oil Poached King Salmon with Haricots Verts and Elderflower Tomato Chutney, the Serrano Wrapped Pan Seared Shrimp with Marinated Vegetables and Mango Bacardi Sea Foam, and last but certainly not least would be the Dry Aged Rib Eye with Blue Cheese Cream, Veal Jus and Beer Battered Onion Rings.

The rather youthful environment at Rouge is seemingly fitting for its Executive Chef who happens to be only twenty-seven years old. Matthew is able to lend his mature yet adventurous, young spirit to the atmosphere at the restaurant, which ultimately makes for a wonderful experience.

Pictures Via Yelp