February 20-24, 2019 Miami Beach
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Kate Jacoby

Richard Landau & Kate Jacoby

Husband/Wife team Richard Landau and Kate Jacoby are the Chefs/Owners of Philadelphia’s renowned vegetable restaurant, Vedge. In recent years, they have grown their Group to include their street food bar, V Street, fast casual eatery, Wiz Kid and DC destination spot Fancy Radish.

Chef Rich Landau, pioneer of the modern, plant-based dining experience, opened his first restaurant, Horizons, in 1994. His mission: to demonstrate the creativity and satisfaction of vegetable cuisine. Through years of cooking, teaching, consulting, and media appearances including winning Food Network’s Chopped, Landau has used the carnivore’s palate he grew... READ MORE

Husband/Wife team Richard Landau and Kate Jacoby are the Chefs/Owners of Philadelphia’s renowned vegetable restaurant, Vedge. In recent years, they have grown their Group to include their street food bar, V Street, fast casual eatery, Wiz Kid and DC destination spot Fancy Radish.

Chef Rich Landau, pioneer of the modern, plant-based dining experience, opened his first restaurant, Horizons, in 1994. His mission: to demonstrate the creativity and satisfaction of vegetable cuisine. Through years of cooking, teaching, consulting, and media appearances including winning Food Network’s Chopped, Landau has used the carnivore’s palate he grew up with to translate vegan cuisine to a broader audience. Four-time finalist for the James Beard Foundation’s Best Chef Mid Atlantic, he was twice recognized as “Best Chef in Philadelphia” by Philadelphia Magazine.

Chef Kate Jacoby studied French and Sociology at Georgetown. In 2001, she joined Landau after years of being a devoted regular customer at Horizons. Her work in the kitchen beside Landau helped hone her pastry skills and shaped her approach to desserts. A James Beard Nominated Pastry Chef and a Certified Sommelier, her recent focus also includes overseeing their Beverage Programs and directing Groupwide expansion.

In 2011 they opened “Vedge” and received a highest level “4 bell” review by esteemed Philadelphia Inquirer restaurant critic Craig Laban in 2016. They cooked the very first Vegan meal served at the James Beard House, and they have co-authored four cookbooks, including the award-winning “Vedge: 100 Plates Large and Small that Redefine Vegetable Cooking.”

Landau and Jacoby are both native Philadelphians who take pride in shaping the culinary landscape in Philadelphia and raising the bar for vegetable cuisine across the country. They also love to travel with their son Rio, always on the hunt for their next great food experience.

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