Rising Star Chef Eli Kulp of High Street Hospitality Group - Biography

Philadelphia, PA

October 2018

Eli Kulp had already committed to a life in the industry when he enrolled at the Culinary Institute of America in 2003. He had started cooking professionally at 14 and knew he needed the refinement and depth of knowledge that the CIA off ers. After graduating in 2005, Kulp moved to New York City to work at Casa Lever before joining Josh DeChellis at Fonda del Sol. Kulp returned to Italian cooking at Del Posto under Chef Mark Ladner. There, he grew as a leader in the kitchen, and began to develop his own style.

In 2010, Kulp took his training and new-found inspiration to Torrisi Italian Specialities. As chef de cuisine, Kulp helped solidify the restaurant’s creative dominance established by Chefs Rich Torrisi and Mario Carbone. In 2012, Fork owner Ellen Yin off ered Kulp the opportunity to run his own kitchen in Philadelphia. Just a few months into his role as executive chef, Kulp earned a 2013 StarChefs Rising Stars Award. In 2014, he was named a Food & Wine “Best New Chef.”

Overseeing the kitchens at Fork, a.kitchen and a.bar, and High Street on Market, Kulp and Yin expanded to New York with High Street on Hudson in 2015. In 2016, he was nominated for the James Beard’s “Best Chef, Mid-Atlantic.” Kulp serves as co-chair of Food250 and supports the Institute for Functional Rehabilitation at Case Western Reserve University, helping patients with spinal cord injuries like those he sustained in the Amtrak derailment in 2015.