Peter WOOLSEY opened Bistrot La Minette in 2008 to share his love of hearty French bistro fare with his fellow Philadelphians. The restaurant’s interior was designed by Peter, his wife Peggy (a French national), and Peter’s father John WOOLSEY. The main dining room’s nicotine stained walls are decorated with photos taken by Peggy, a freelance photographer, showing her native country as she sees it. The private dining room features a 17-foot long table, hand built by Peter and John from joists recovered during the building’s renovation. The walls are graced by paintings from Bette WOOLSEY, which were inspired by art nouveau textiles. Family heirlooms from Peter’s French in-laws and bric-a-brac brought from French flea markets give the rooms a casual French countryside feel.

Our goal is for Bistrot La Minette to be accessible to all guests who enjoy superb food and wine, and the company of their companions: hoping to evoke their best memories, or dreams, of traditional French bistro dining.

PETER WOOLSEY Founder & Proprietor 

Peter, as an adolescent, started cooking breakfast foods and pasta sauces by his father’s side. On a whim he decided to attend Johnson and Wales for the culinary arts and immediately fell in love with cooking as a profession. In the late 90’s he began his professional career cooking at the Sun Valley Resort and New York’s Waldorf=Astoria. In 2000 he moved to France to study pastry at Le Cordon Bleu. In Paris, Peter worked for the world famous three-star Michelin restaurant, Lucas Carton, under Alain SENDERENS and Frederic ROBERT. In 2002 he moved back to Philadelphia working at George PERRIER’s Le Mas Perrier and the Striped Bass under Alfred PORTALE and Chris LEE. In 2004 he married French native Peggy BAUD-WOOLSEY. In 2008 he opened Bistrot La Minette only five months after the birth of his son Jules. Six years and many accolades later Bistrot La Minette has flourished and Peter has begun work on his next venture expected to open in the fall of 2014.

KENNETH BUSH Executive Chef

Kenneth BUSH grew up cooking by his mother’s side. Though he originally intended on training as a chef, he couldn’t turn down his acceptance to Yale University. After graduating Yale in 2001 he managed restaurants in Maryland and Washington DC. In 2009 he moved to Philadelphia and changed his focus to the kitchen. Here in Philly he spent three years with Bistrot La Minette, working his way up from the garde-manger station to the lead sous chef. In 2011 he won the prestigious Questlove Cook Off. In 2012 he left the bistrot to work for Garces Trading Company as a sous chef. In January 2014 he returned to Bistrot La Minette as the Executive Chef.

BRET LYONS General Manager

Bret Lyons is the MAN!

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