Jean-Georges At The Four Seasons Hotel in Philadelphia, Pennsylvania: Meet The Chef
We sat down with Chef de Cuisine Cornelia Sühr of Jean-Georges Philadelphia at the Four Seasons Hotel Philadelphia at Comcast Center in Philadelphia, Pennsylvania.
Chef de Cuisine Cornelia Sühr of Jean-Georges Philadelphia at the Four Seasons Hotel Philadelphia at Comcast Center in Philadelphia, Pennsylvania
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
I grew up in the countryside of Schwerin, Germany which played a major influence on how I approach cooking. Being so connected to nature from a young age inspired me to bring that philosophy into my kitchens. Understanding where ingredients come from has shaped my approach to fine dining. It’s all about delivering the highest quality of ingredients and executing each dish to the highest standard. I’ve been fortunate to have trained across the globe and learn different techniques along the way. For example, when I lived in London, I started to work under the guidance of Chef Alain Ducasse at his 3-star Michelin restaurant at The Dorchester, one of the few restaurants in the United Kingdom awarded with the prestigious recognition in 2011. After working under the supervision of Chef Ducasse, I joined the River Restaurant at the Savoy Hotel where I had the great pleasure of being part of such an international brigade, and I learned diverse cooking techniques and methods from an incredible array of different cultures. I’ll never forget arriving to Dubai and reveling in all of the exotic spices. My travels to Tokyo and Brazil allowed me to explore different culinary scenes, all of which has helped influence me as a chef.
Jean-Georges Philadelphia at the Four Seasons Hotel Philadelphia at Comcast Center in Philadelphia, Pennsylvania
Tell our readers an interesting fact or two about yourself.
I try to incorporate flavors that I’ve experienced from traveling around the world into my cooking style, so it’s always evolving. Growing up in countryside and having the market very close to me was part of the inspiration for my cooking style. My approach is to create a fine-dining experience that feels comfortable and approachable. I want my guests to feel inspired by their surroundings while enjoying high quality dishes without it feeling like a stuffy experience.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
Latin American cuisine, especially authentic Mexican is one of my favorite cuisines, and my favorite dish is called the Tetelas, which is a Mexican snack from Puebla and Oaxaca consisting of a corn triangular empanada stuffed with various ingredients, usually corn, refried black beans and cheese. The corn is harvested in traditional ways, resulting in colors that can range from yellow to purple. The best version of this is at a restaurant in Mexico City called Expendio de Maiz. The combination of chiles and huitlacoche creates vibrant, mouth-watering flavors and served in a natural, authentic clay dish.
Jean-Georges Philadelphia at the Four Seasons Hotel Philadelphia at Comcast Center in Philadelphia, Pennsylvania
What are three ingredients that you simply couldn’t live without?
Cinnamon, chocolate (especially Moliendas de chocolate) and white asparagus.
We love the art behind plating. What do you love about designing the perfect dish?
Designing the perfect dish is a balance between the flavors, the visuals and the textures that combines to give you the ultimate wow-factor. For me, it’s all about selecting one key ingredient to focus on and allowing the natural flavors to shine.
Jean-Georges Philadelphia at the Four Seasons Hotel Philadelphia at Comcast Center in Philadelphia, Pennsylvania
Tell us about one of the most creative dishes you’ve created?
When I was nominated for the “San Pellegrino Young Chef Award,” I created a trout dish. It’s a classic Northern European cuisine and I served it with beet roots, horse radish and allowed the freshness of the fish to become the star of the plate.
Jean-Georges Philadelphia at the Four Seasons Hotel Philadelphia at Comcast Center in Philadelphia, Pennsylvania
What is one of your greatest accomplishments and/or recent awards you've earned?
The BQ French Kitchen & Bar at the St. Regis Hotel in Dubai was awarded “Best French Restaurant” in the United Arab Emirates in 2017. It was my first Chef de Cuisine position and I was incredibly proud for the restaurant to receive this distinct accolade and recognition. This past summer, Jean-Georges Philadelphia was awarded by Philadelphia Style’s Reader’s Choice as the “Best Fine Dining” in the city. Feeling the love from the city during our re-opening year is one of the most powerful awards.
What are some of the latest trends you’re seeing in top restaurants across the globe?
Restaurants are embracing sustainability and returning back to the natural rhythm of nature. There is a global movement and consumer demand on knowing where your food is coming that restaurants are responding to. Consumers are more discerning than ever about where chefs are sourcing food and how it’s being raised or treated. Restaurants are also working more with small producers that have a story.
What’s your favorite cocktail or beverage of choice?
I enjoy a glass of champagne for special occasions; Gin & Tonic if I am out with friends or socializing, and a latte on a weekend morning at a beautiful café.
Jean-Georges Philadelphia at the Four Seasons Hotel Philadelphia at Comcast Center in Philadelphia, Pennsylvania
What do you love about being the Executive Chef of Jean-Georges Philadelphia at the Four Seasons Hotel Philadelphia at Comcast Center in Philadelphia, Pennsylvania?
I take pride in being part of the Jean-Georges family and leading the Philadelphia team. The restaurant is part of a building that has reshaped the Philadelphia skyline, and it’s an honor to be at the helm of it.
Jean-Georges Philadelphia at the Four Seasons Hotel Philadelphia at Comcast Center in Philadelphia, Pennsylvania
