You Can Enjoy Tapas, Pizza, and Seafood Under One Roof Thanks to 3 New Chefs Coming to The Lucky Well Incubator
If you’re not familiar with The Lucky Well (990 Spring Garden), Chef Rosenthal essentially turned his restaurant into shared incubator space where four hand-selected chefs to showcased their culinary talents, gained restaurant ownership experience, and took advantage of a one-of-a-kind business mentorship scenario. Now, after seven successful months, Rosenthal is ready shake things up with a Season 2 featuring three new chefs bringing in fresh new concepts.
Beginning on Friday, March 1st Rosenthal will be welcoming the following chefs and their concepts:
Chef Hatim Hamdan: A Moroccan-born Spanish chef who recently emigrated to America, introduce his Philly Tapas project. With more than eight years of experience in the industry from Barcelona to Madrid, as well as four years as a sous chef, Hatim, who was Trinh’s sous chef in Season 1, specializes in Mediterranean food that’s influenced by Spanish classics with a little extra flare from his Moroccan roots.
Chef Dan Britt: Chef Britt, who has years as a chef and manager at some of Philly’s favorite restaurants, including Pizzeria Beddia, Suraya, Middle Child Clubhouse, and the Vetri family. Britt’s resume also includes pizza consulting with standouts such as Sally, Liberty Kitchen, and Merzbacher’s Bakery. Britt will draw inspiration from nostalgic pan pizza classics, and Rosenthal plans on adding pizza slices during the day to the menu offerings.
Chef Elise Black: Chef Black’s Hatch Cover will be a Mid-Atlantic seafood concept. Black, who was recently the GM for the Incubator’s Season 1, will pivot back into the kitchen, as she is a former private chef who opened her meal prep and catering business, Fueled by Elise, in 2018. Her menu will tap into what she refers to as “memorable summers in Wildwood Crest and Cape May,” while drawing inspiration from family recipes.
Rosenthal said he also plans on adding Rosey’s, his new Ambler-based banh mi concept, to daytime hours so that the neighborhood can have more lunch options without taking away business from Incubator chefs at night.
“The first round went really well, and we are so excited to welcome in these three extremely talented individuals into our shared kitchen space,” said Rosenthal. “The opportunity helped last season’s chefs grow immensely, and I’m looking forward to seeing this new batch of talented rising stars build more connections while establishing their businesses. This has been such an incredible learning experience for all of us, and I think it’s only the beginning for this program.”
The Lucky Well Incubator will be operational Wednesdays through Sundays beginning at 4 p.m., but the plan is to add some daytime options in the near future.
