Chef Mike Stollenwerk

Mike Stollenwerk is a rising star in Philadelphia’s illustrious restaurant scene. Thanks to an innate culinary talent, drive for innovation, creativity, and devotion to his craft, Stollenwerk has received a myriad of accolades from local and national press including Bon Appetit and The New York Times and Best New Restaurant from Philadelphia Magazine.

Hailing from the beach towns of New Jersey, Stollenwerk got his first taste of the restaurant business at age 13. Two years later he began cooking alongside the restaurant’s chef. By 19 he had earned the title of Sous Chef at Cape May, N.J.’s acclaimed Washington Inn. Stollenwerk later graduated from the respected Academy of Culinary Arts at the top of his class.

In Philadelphia, Stollenwerk made the rounds cooking at various top kitchens before purchasing Bella Vista’s Little Fish in January 2007. Stollenwerk set to work transforming the 23-seat BYOB’s menu and dining space. It didn’t take long for people to take notice. Within a year, Little Fish was named the 3rd Best New Seafood Restaurant by Bon Appétit. Little Fish was featured in Philadelphia magazine’s 2008 Top 50 Restaurants issue and won Dish of the Year.

Stollenwerk soon set his sights on a larger space. By October 2009, Fish opened in Philadelphia’s Rittenhouse area, boasting a contemporary dining and bar space, an impressive wine list and, and most importantly, Stollenwerk’s expertly crafted menu. In its first year, Stollenwerk’s Fish has garnered recognition from The Philadelphia Inquirer, Food & Wine among others. Stollenwerk’s dish—Japanese Sea Bass—was named by Philadelphia magazine as one of the Top 10 in the Best Dishes to Eat in Philly.

Soon, Fish will move to a larger space with an expanded dining room, bar, and most importantly — an expanded kitchen. Fish’s new location is taking shape in the city’s burgeoning 13^th Street corridor, also referred to as Mid-Town Village. The new Fish will offer more than 90 seats indoors, plus outdoor dining in a private court yard next spring. Lunch and brunch programs will follow.

Stollenwerk will make a return cooking engagement at New York’s prestigious James Beard House on December 7, 2011 creating his popular and creative Seven Fishes menu.