Meet The Chef and Owner of Narberth Cafe
Get to know the chef and owner of Narberth Cafe.
Narberth-Bala Cynwyd Patch wants to meet the people behind the kitchens, serving their signature dishes at some of the local restaurants. Meet the chef and owner of Narberth Cafe.
Name: John DiPrimio
Chef/Owner of: Narberth Cafe & Catering
Year Established: 2006
Current Residence: Drexel Hill
Schooling: Cardinal O'Hara High School, Culinary Institute of America.
Earlier Stints: DiPrimio was the executive chef at Drexelbrook Catering & Banquet Facilities for 16 years. He has previously worked in restaurants from Paris to Florida. He also worked under Iron Chef America Michael Chiarello at his restaurant in Napa Valley as "his slave," DiPrimio jokes.
Earliest Cooking Memory: This grandmother that used to watch us as kids would make homemade gnocchi, ravioli, and pasta. I would stand on a stool and just watch her as she made the pasta and sauces.
Favorite Meal on the Menu at Narberth Cafe: The Croque Madame, the Eggs in Purgatory.
Favorite Thing to Make: The pan sauces—I make a good Marsala Piccata.
Least Favorite Thing to Make: One egg on a piece of toast and the egg is well done. It drives me nuts.
What brought you to the industry?
I always knew I wanted to be a chef ever since I was little.
What's the best part about the business?
I like when the dining room is full and people are laughing and having a good time, and everything is running smoothly. That's when I'm the most happiest.
I'm hoping to start dinner service starting in early April from Wednesday through Saturday; not Sundays, that's kind of reserved for my family. He's hoping to renovate the front of the restaurant, making it a little more like a "cafe" with his capuccino maker up front instead of in the back.
What do you like best about the area?
Everyone is family-oriented here. Everyone helps each other out. The neighborhood has kind of a "Rockwellian" vibe to it and there are tons of churches and synagogues here.
Plug: DiPrimio's bolognese sauce has been recognized as the Best of the Main Line. All his items are homemade and he's hoping to offer a new menu as the seasons change. Local artwork by Ann Simon are also featured on his walls.