Rising Star Chef Eli Kulp of Fork - Biography

Philadelphia, PA

January 2013

Eli Kulp had already committed to a life in the industry when he enrolled at the Culinary Institute of America in 2003. He had starting cooking professionally at 14 and knew he needed the refinement and skills CIA had to offer. After graduating in 2005, Kulp made the natural move to New York City, where he cooked at Italian Casa Lever before working under Rising Star Chef Josh DeChellis at Fonda del Sol. Kulp returned to Italian cooking at Del Posto. While working there with Chef Mark Ladner, something clicked for Kulp. He grew as a leader in the kitchen, and the philosophies behind the food pushed him to develop his own style

Kulp then took his training and new-found culinary inspiration to Torrisi Italian Specialities, the experimental Italian restaurant that burst onto the New York scene in 2010. As chef de cuisine, Kulp helped solidify the restaruant’s creative dominance established by Chefs Rich Torrisi and Mario Carbone. Although Kulp anticipated staying in the Torrisi family for the long haul, in 2012, Fork owner Ellen Yin offered Kulp the opportunity to run his own kitchen. Just a few months into his role as executive chef, Kulp earned a 2013 StarChefs.com rising Stars Award. And he's making a big mark on Philadelphia and the future of Fork, which he’s transforming—one brilliant bite at a time—into the city’s premier dining destination.