Chef Chip Roman of Blackfish - Biography

Conshohocken, PA

December 2012
Chef-owner Chip Roman remembers fishing as a child, with a burning desire to learn how to cook his catches. That desire took him to Philadelphia’s acclaimed Le Bec-Fin and also to culinary school. Graduating from Drexel University in 2002 with culinary training and a business degree, Roman hit the ground running (or cooking, as it were). But he soon was burned out on restaurants. After a stint at Vetri, however, Roman decided to leave (temporarily) restaurant world and instead sought out a life in the higher-paying catering one. After coming in second place in a national rotisserie competition, he formed Charles Roman Catering in 2004, which quickly outgrew his apartment and moved to a friend’s restaurant in suburban Philadelphia. Two years of this success built up Roman’s desire to return to restaurants, and in 2006 he took over his friend’s lease to open Blackfish, which has since expanded to a second location in nearby New Jersey. His faith in restaurants restored, he’s since opened Mica and Ela.