Django | Philadelphia, PA
Bryan Sikora’s cooking experience ranges far and wide. After
graduating from the Culinary Institute of America, Sikora devoted
much of his career to traveling and working in kitchens across the
United States. Working on Cape Cod’s Chatham Bars Inn, Sikora
mastered the restaurant’s then-Austrian inspired cuisine.
He went on to make tapas in Portland for the Kimpton Group and cooked
an all organic menu while working with Nora Pouillon at Nora’s
in Washington, DC. Sikora finally headed back to Philadelphia, where
he created Morroccan feasts at Tangerine.
While traveling around the country, Sikora met and married his
wife, Aimee Olexy. After working at Tangerine, then 30-year-old
Sikora realized he longed for the spontaneity and personalization
of a small restaurant, so he and his wife created a venue of their
own where Sikora could have full creative license and run his own
show. Together, Sikora and Olexy opened Django, an intimate and
food driven 36-seat restaurant. Django, named after the great jazz
guitarist and composer, Django Reinhardt, is a popular spot for
diners as far out as Washington, DC and Harrisburg.
Sikora’s success is, in large part, due to the fact that
he doesn’t believe in culinary short cuts - this labor-intensive
philosophy is evident in his cuisine. From baking his own bread
to making his own pastas, pastries, and even pickles, Sikora subscribes
to the “old world” European philosophy of cooking. Sikora’s
cuisine also centers on purchasing local and fresh top-quality ingredients
from regional farmers, whom he credits on his daily menus.
With loads of local markets in his neighborhood and nearby patrons
constantly dropping by to eat or simply to say hello, it’s
clear that Sikora has found his home, and Philadelphia foodies couldn’t