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Chef Chance Anies Now Chef in Residency at Volvér on Kimmel Cultural Campus

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* Chef Anies will use the unique opportunity to support spotlight and elevate the profile of Filipino food while raising seed funding for a brand-new brick-and-mortar restaurant  *

Philadelphia, PA - Chef Jose Garces announces Chef Chance Anies as the next Chef in Residency at Volvér on Kimmel Cultural Campus. Chef Anies' residency will run through January 8, 2023. Funding will both help Chef open a brand new brick and mortar restaurant and raise money for his selected charity Hope for Kids. 6a00d8341bf7d953ef022ad38bf87a200d-200pi Currently, Anies' menu will include Lumpia, Pandesal, Embutido Meatballs, Arroz Caldo, Short Rib Kare Kare, Pork Munggo, Pancit Palabok, Pinakbet, Leche Flan and Turon. For the new Chefs in Residency Program, each Chef will showcase their top signature dishes on the Volvér menu for six to eight weeks, alongside Chef Garces' signature Portuguese-inspired dishes. Through a special donation program in partnership with the Garces Foundation, each Chef in Residency will have the opportunity to raise money to support their work with their current restaurant, or to use for the start of their next culinary journey.  Volvér's hours for the season will be from Wednesday to Sunday, from 4:00pm to 9:00pm, with a special pre-theatre menu served from 4:00pm to 6:30pm, and happy hour from 7:30pm to 9:00pm. Reservations are now available at, via OpenTable, or by calling 215-670-2302. Celebrate the art of fine dining by following Volvér on social media at @volverphl @chefjosegarces and @garcesgroup. All guests to Volver must be vaccinated per Kimmel Cultural Campus policy. Volver is located at 300 S. Broad Street, in Center City, Philadelphia.

"From my mind, Chef Chance represents the hard work and dedication that we need in our industry in order to persevere in a challenging industry," said Garces."He's a prime example of the best of food culture and entrepreneurship. His drive to succeed is compelling. It's amazing to have an opportunity to host so many food cultures under one roof. We're very excited to be able to introduce Filipino cuisine to our guests at  Volvér. "

“Garces’ Chef in Residency program shines a spotlight on leading area chefs, highlighting their unique culinary talents and backgrounds,” said Matías Tarnopolsky, president and CEO of The Philadelphia Orchestra and Kimmel Center, Inc. “Please join us in celebrating Chef Chance Anies for raising the profile of Filipino food in our region.”

For the new season of Volvér,  Garces fans, foodies, arts patrons, neighbors and visitors will once again come together to celebrate the art of fine dining in the dual-concept space that features a giant oval bar and lush lounge on one side, and a performance kitchen where Chefs bring cuisine to the center stage on the other. Chef Chance Anies is the second Chef in Residency for 2022-2023, following Chef Reuben "Big Rube" Harley.


Chefs In Residency is Chef Garces' way of taking the idea of featuring chefs at Volvér to the next level. "Chefs in Residency is back for a second year with a whole new line-up of fresh and talented faces and cooking styles," said Garces. "As a Latin Chef and business owner, I’ve faced my share of adversity and am grateful to be in a place where I can 'pay it forward' to those emerging onto the Philadelphia food scene with ambitious goals of their own.”

Chef Chance Anies (he/him)
Chef/Owner, Tabachoy    
November 15, 2022 to January 8, 2023

"I’m excited to serve Filipino food out of a restaurant like Volvér," said Anies. Also to be in this residency with many other great chefs, is such an honor. I plan on using this money to grow my business. ith our restaurant opening soon, we will need all the support we can get! The donors will be some of our first investors - and we are thankful for the support and opportunity to bring something exciting and new to the Philadelphia food scene."

He added, ""Partnering with Chef Garces opens up the door to a broader audience of people eating Filipino food, which has always been the goal of Tabachoy."

Anies started Tabachoy as a passion project, when Chef noticed Philadelphia had very few Filipino food options. He grew up cooking alongside his dad, a personal chef in DC, and he was always interested in pursuing a career in the culinary field. Chef started hosting pop up dinners to see if people might be interested in his food. In August of 2019, he quit his full time job doing research at Temple Med School, and bought a food cart, which I parked right outside his old office. Three years and a global pandemic later, they are opening their first brick and mortar restaurant in Bella Vista.

For Anies' dishes, patrons will find the following additions to the Volvér menu:

Small Plates
Lumpia - Pork spring roll, garlic chili gastrique sauce, scallion
Pandesal - Filipino milk bread, whipped butter
Embutido Meatballs - Ground pork, quail egg, banana ketchup, cherry tomatoes
Arroz Caldo - Rice congee, soft boiled egg, scallion, bonito flakes

Short Rib Kare Kare  - beef short rib, cashew sauce, bok choy, eggplant and long bean escabeche
Pork Munggo - Mung Beans, spinach, chimichurri, garlic chili gastrique sauce, tiger sauce
Pancit Palabok - Rice noodles, pork bolognese, shrimp, soft boiled egg cracklin' and bonito flakes
Pinakbet - Eggplant, kabocha squash, okra, long bean, jasmine rice and mushroom dashi stock

Leche Flan - Sweet custard, caramel
Turon - Sweet banana spring roll, vanilla ice cream, caramel

For inspiration, Anies said, "I chose these dishes because they were dishes I grew up eating with my family. Eating arroz caldo meant it was football season, and we’d enjoy it in front of the TV most Sundays in the winter. Lumpia was the prized dish at any party, where you’d eat them by the boatload."

As part of the Chefs in Residency Program, patrons will be able to donate funds to support projects for each participating resident chef. Patrons and donors, in fact, are supporting the next wave of great restaurants in Philadelphia's world class food scene. For Anies, he is working toward transitioning from pop-ups to opening a brick and mortar in South Philadelphia. Donations will help open that new restaurant and support his culinary work.

Part of the proceeds Chef raises will also go to his selected charity, Hope for Kids. The money will specifically go to sending students from Philadelphia to summer camp where they get one-on-one mentoring from volunteer mentors from around the world.

Anies said, "I grew up going to and volunteering at a camp in Schwenksville, PA called The Forge. They bring youth from Philadelphia out to the camp with a one on one mentor, who are volunteers from all over the world. We will be donating a percentage of our proceeds to the Camp Miracles program by this Philadelphia based organization called Hope for Kids."

Guests wishing to support Anies can make a donation during their meal at Volver. Donations can be made, similar to tipping a server, when the dinner check is presented. The Garces Foundation will match up to the first $5,000, giving each resident chef the opportunity to raise at least $10,000. The matching grant will be donated by the Garces Foundation, which offers additional resources for the hospitality industry like medical and educational services that the resident chef can take advantage of for themselves or their staff, and to help them reach their goal/pivot.

Donations for Anies can be made also online through the link below:

“We are thrilled to support these talented chefs and to be a partner in the chefs in residency project,” said Garces Foundation Executive Director Robin Morris. “Philly’s food scene is the best in the country because of the dynamic energy and work ethic of our immigrant food workers and the diversity of chefs and cuisines.”


The season will continue with the following Chefs in Residency. Menus and additional information will be announced closer to each residency.

Chef Juan Lopez (he/him)
Owner, On Point Bistro
January 11 to February 12, 2023
@onpointbistro (Instagram)
@OnPointBistro (Twitter)
@onpointbistro (Facebook)
Funds raised will support opening a new catering division and creating culinary jobs

Juan Lopez is originally from a small, rural town in Puebla, Mexico. Lopez grew up watching his grandmother cook directly from the land- raising her own animals and growing product. He always enjoyed watching her cook. But, it wasn't until he moved to the United States years later that he first stepped foot in a kitchen himself. Lopez started working in kitchens in a pizza shop in Brooklyn, NY before heading to Philadelphia. He has worked in every restaurant position imaginable - from dishwasher to restaurant owner.

He currently owns On Point Bistro, a small brunch spot in Philadelphia. Lopez has worked at many popular spots throughout the city - Alma de Cuba, Buddakan, El Vez, Distrito, Garces Catering, and Amada to name a few, and was formerly the Chef de Cuisine at Garces Trading Company before setting out on his own in 2016 to open On Point Bistro in South Philadelphia.

When he's not busy making his hollandaise from scratch daily or prepping specials for the menu, you can find him chasing after his two young children- Santiago (7) and Veda (3)- along with his wife, Mallory, at the local rec center.

"I'm looking forward to getting back into the fine dining scene and pushing myself to think creatively," said Chef Lopez. "Sometimes it's easy to get caught in auto-pilot when running your own small brunch spot, and this will give me the chance to challenge myself and showcase the more fine-dining side of my culinary work."

He added, "While brunch is my current business, fine dining and events is my passion. I would love to expand into more catering and special events. This opportunity with the Residency will help us better market that. Hopefully it will also help us create more jobs in the culinary field for our local community. "

Sample Dishes

Focaccia Crostini- Pierre Robert Cheese, honeycrisp apples, shaved fennel, lemon truffle honey

Grilled Octopus, butter beans, prosciutto brodo, celery root puree

Pan seared duck breast, filo dough nest stuffed with kabocha squash espuma, brussels sprouts, duck jus

House made potato Gnocchi with fontina truffle cream, bacon lardons, wild mushrooms, asparagus (can be vegetarian)

Pan Seared Scallops, Preserved Lemon Celery Root Purée, Roasted Golden Baby Beets, Scallop Jus

Lamb Bolognese- Gigli Toscani Pasta, Ground Lamb, Carrots, Fennel, w/ Basil & Pecorino Romano

For Women's History Month (March):
Chef Tonii Hicks (she/her)
Private Chef and James Beard Fellow 2022
February 15 to March 19, 2023
Funds raised will help open a brand new commissary kitchen

Tonii Hicks was born and raised in Philadelphia. Chef focuses on mentoring upcoming chefs, culinary education, community engagement, and food science and innovation. With her Bachelor of Science degree in Culinary Science from Drexel University, Chef Hicks has studied how to manipulate food from a rudimentary state to a delectable entrée. While working over 10 years in the industry and in the finest restaurants in the city, Hicks has learned the importance of food and its applications. Her true passion lies in using her art to acknowledge, educate, and do what it takes to invest in social justice in Philadelphia. Tonii Hicks has recently been mentioned as a summer 2022 James Beard House fellow sponsored by Visit Philadelphia.

"I am excited for this program because even more people will get the chance to eat my food and experience my passion in the kitchen," said Hicks. "I always felt that I had no culture and the more I can share what I enjoy eating, cooking and being creative with people helps me define and shape the culture I was missing. Secondly, I get to fundraise for my commissary kitchen!"

Hicks added, "I plan on using the money to help fund my goal of opening a commissary kitchen here in Philadelphia. The commissary kitchen will provide the community with access to hands-on culinary knowledge and serve as a kitchen space for chefs and a studio space for creators. Unlike most Black-owned businesses in Philadelphia I want to own the building that I invest in. Being able to own land in my community while providing useful resources is something that I cherish."

Sample Dishes:
Salmon Fritters with hot pepper remoulade
Roasted Potato Salad
Szechuan shrimp tostada
Whole fish
Banana Pudding Tart

Chefs Ryan Elmore (he/him) and Kaitlin Wines (she/her)
Chefs, Mom-Moms Kitchen
March 22 to April 23, 2023

Funds raised will support  Polish American culture in Port Richmond by working with the local Polish American Society

Elmore was born at the Jersey Shore (Toms River) where he resided until he turned 18. He then moved to Philly to attend Temple University's Hospitality Program.  He lived with his Italian-American grandmother (Grammy) and his Polish-American Grandfather (Pop-Pop) until he was 10 years old.  His grandmother cooked every meal and inspired his love for cooking.  They would host their brothers and sisters every Sunday for a big dinner which he always helped prepare.  Her hard work, hospitality and love for cooking inspire him in everything he does - especially Mom-Mom's.

He said, "I spent years bartending in the city, namely for the Vetri group, Memphis Taproom, Jose Pistola's, and Vedge.  My only cooking experience prior was working at a pizza shop at Temple tossing pies until 3am.  The money behind the bar was too good to pass up so I honed my cooking skills at home and worked to pay off my student loans by bartending."

Wines was born in Philly, raised at the Shore (Ocean City) and moved to Philly in 2008 after attending Ramapo University for Spanish and Italian.  She spent many days baking with Mom-Mom (Rita Chmielewski, who turned 99 in February) when she was growing up.  Mom-Mom is Kaitlin's Polish-American who they named their business after.  Mom-Mom owned and operated a bakery in the 50's-60's in/around Bridesburg called The Chmielewski Bakery and was famous for her "Sour Cream Pound Cake".  

The two crossed paths while bartending together at Triumph Brewery in Old City.  After a few late night pierogi parties the idea for Mom-Mom's Polish Food Cart was born.  The food cart opened in 2013 and is still operating today.  Their first brick and mortar opened at 2551 Orthodox St in 2018 and was featured on Diners, Drive Ins, and Dives in November of 2020 and their second brick and mortar location opened in March of 2021.  They had to unfortunately close the Orthodox St location in January of 2021 due to the pandemic, their lease being up, and the costs they were putting into opening the South St location.

"Well first off we've been inspired from Jose's restaurants for a long time" said Elmore. "Eating at Amada was beyond our means but we made it work.  It's like a dream come true and  surreal to be chosen for this opportunity.  We look forward to showcasing the underrepresented cuisine of Polish food.  We represent the next generation of Polish-Americans and we are proud to bring in young blood and creativity into such an amazing cuisine."

Wines said, "We plan to us money to help preserve Polish American culture in Port Richmond by working with the local Polish American Society."

Sample dishes:
Pierogi, Golabki (stuffed cabbage), Bigos (Hunter's Stew), Pickled Herring on Rye with fresh horseradish, Beet Salad, and more.

For Asian and Pacific Heritage Month (May):
Owner, Sally Song (she/her)
Owner, Dim Sum Garden  
April 26 to June 4, 2023
Funds raised will help support the opening of a new restaurant

Song said, "Our story began in 2003 when head chef Shizhou Da came to the US with the original recipe for Xiao Long Bao —Chinese steamed soup dumplings. She is the 5th generation of the original chef who created the very first Xiao Long Bao in China and has over 30 years of experience in making fresh, traditional homemade Shanghai style dim sum."

She continued, "After 5 years’ restaurant business in North Jersey and New York, Chef Shizhou Da and her daughter Sally decided to bring Shanghai’s finest dumplings to Philadelphia in 2013. They chose a great restaurant location in Philly Chinatown at 1020 Race Street and attracted more and more people to come to try a bite of Shanghai style dim sum."

“Chefs in Residency program is a testament to Jose's legacy in Philadelphia,” said Song. “I believe this program is a great opportunity. We're extremely grateful to be among the selected chefs and hope to use the platform to further push the strong presence of Chinese cuisine in Philadelphia. Our restaurant is a celebration of authentic Shanghainese cuisine and we look forward to bringing our cuisine to a larger audience.”

Funds raised will help Song begin the process to open a second much-anticipated brick and mortar restaurant in the Philadelphia area.

Final Finale Chef
June 7 to July 30, 2023

One final chef will be featured starting in June for the grand finale and final curtain call to a tasty second season. Please stay tuned after January 1st for the announcement of the final Chef in Residency.

During each Chef's residency, the featured Chef will celebrate the launch of their menu on Opening Night, and the Chef will be invited to showcase their talents and have a presence during service as their schedule and their own restaurant duties allow. For information on each Chef's schedule of live appearances, visit social media and stay tuned to the website.


The new Chefs in Residency Program will raise funds to support emerging chefs and their current and/or future projects. Donations can be made, similar to tipping a server, when the dinner check is presented. The Garces Foundation will match up to the first $5,000, giving each resident chef the opportunity to raise at least $10,000. The matching grant will be donated by the Garces Foundation, which offers additional resources for the hospitality industry like medical and educational services that the resident chef can take advantage of for themselves or their staff, and to help them reach their goal/pivot.

“We are thrilled to support these talented chefs and to be a partner in the chefs in residency project,” said Garces Foundation Executive Director Robin Morris. “Philly’s food scene is the best in the country because of the dynamic energy and work ethic of our immigrant food workers and the diversity of chefs and cuisines.”


Volvér, which is Spanish for 'to return', will celebrate a new menu by Chef Garces, a new line-up for Chefs in Residency, but it will also celebrate the much-anticipated raising of the curtains across the stages of the Kimmel Cultural Campus for the new theatre and arts season.

Volvér’s cuisine will continue to highlight Chef Garces’ culinary travels around the world. The ever-evolving menu emphasizes seasonal ingredients prepared with modern techniques that capture and amplify their inherent flavors. For this new year, Chef will continue on his global journey and present Portuguese inspired cuisine.

"We are excited to launch our new menu at Volver this season," said Garces. "The menu features Portuguese inspired dishes that exemplify the foods bold and beautiful color. When developing this menu, we explored the beautiful cuisine of Portugal and the neighboring influences from Europe and the Mediterranean."


Volvér is located at 300 S. Broad Street, Philadelphia, PA 19103. Inside the Campus, Volvér is located near the Spruce Street entrance of the Commonwealth Plaza. This season at Volvér, patrons will be able to enjoy pre-theater, happy hour and a la carte menus in 80 seats in the lounge and dining room, seven seats at the Chef's counter, and 12 seats around the bar.  

The low-lit lounge and bar are perfect for an intimate pre-theatre dinner, post-theatre drinks, happy hour, girls night out and date night. Patrons will find all the big vibes that include a sleek marble-topped curved bar, plush oversized seats, velvety banquets, sexy mood light, and floor-to-ceiling windows. A bold and colorful mural by artist and designer Conrad Booker cascades across the back wall, with visibility from every seat in the house. Booker spent one year hand-fusing, dying, cutting and stitching the one-of-a-kind mural out of 200 yards of burlap and 4,000 fiber buttons. As guests transition from the bar and lounge to the kitchen area, they will pass floor-to-ceiling wine racks with a sliding library-style ladder that can house 1,200 bottles of wine.

Down the stylish corridor, past the bottles of white and red, patrons will find a sprawling open-island kitchen where Chefs will create their art in front of the entire dining room. Each and every seat has a clear view of the artists at work as they create their magic for eager diners who want not just a meal but a full experience. For those looking for center-stage action, the marble-top Chef’s counter offers seating for seven.

In addition to the exciting food line-up, Volvér fans will find a well-rounded bar program that is artistically approachable with options for every palate and to pair with every dish. Patrons will find hand-crafted cocktails, non-alcoholic mocktails, beer and cider on draft, and wine and champagne by the bottle and the glass. Cocktail highlights include the Brown Derby, with Old Grandad, Grapefruit, Lemon and Honey, and Pedraza with Corazon Tequila, Grapefruit, Aperol and Rosemary.

Patrons will find a special  three course pre-theater menu running from 4:00pm to 6:30pm, every Wednesday to Sunday, for $56 per person. The menu will include items from both Volver’s featured menu as well as items from the Resident Chef.  For those not heading to curtain call, happy hour will run daily from 7:30pm to 9:00pm with drink and small bite specials that will launch in early October.

Season hours this year will be Wednesday to Friday, from 4:00pm to 9:00pm, and Saturday/Sunday from Noon to 9:00pm.

To make or cancel a reservation, please visit the website, reserve on Open Table, or call Volvér at 215-670-2303. All guests to Volvér must be vaccinated per Kimmel Cultural Campus policy.


Iron Chef, father, husband, James Beard Award-winner, entrepreneur, and food innovator, Chef Jose Garces is known as a leading culinary authority of Spanish and Latin-American food. From the Spanish tapas at Amada, his first restaurant, to the playful Japanese street food at Okatshe in Atlantic City, Chef Garces continually pushes the boundaries of culinary excellence.

While he maintains his successful career owning and operating full-service restaurants, Chef Garces is also looking toward the future, with an increased focus on bringing restaurant-quality experiences to the homes and businesses of culinary enthusiasts in new and interesting ways. From enhanced home delivery options and virtual online cooking demos, to live online cooking classes, Chef Garces is excited to connect with both fans of his work on television, as well as the home cook who would like to experience “chef life” in their own kitchen. Chef Garces is the author of two cookbooks, Latin Evolution and The Latin Road Home, published by Lake Isle Press. To learn more, please visit, or follow him on social media on Instagram, Facebook, Twitter, and YouTube.


Garces is a Philadelphia-based hospitality group specializing in personal dining experiences rooted in the rich cultural traditions and culinary vision of renowned Latin-American chef Jose Garces. Taking a heartfelt and creative approach to time-honored recipes and dishes, Garces, in partnership with New Orleans- based Ballard Brands, operates numerous restaurants including Amada, Tinto, Village Whiskey, Volvér, The Olde Bar, Buena Onda and Garces Trading Company in Philadelphia, and Amada and Distrito in the Ocean Resort Casino. The group also operates Garces Events, a full-service catering and event division; the Garces Foundation, a philanthropic organization dedicated to Philadelphia’s underserved immigrant community. For more information, visit and follow them on Facebook, Twitter, Instagram, and LinkedIn.


The Garces Foundation is a community-based, non-profit organization committed to providing Philadelphia’s immigrant population the healthcare, education, and support to empower them to fulfill their potential as citizens and enjoy the highest possible quality of life.  Our programs advance this mission. We provide free or low cost dental care, medical care, education to those we serve. We also run a food pantry program, meeting the food insecurity needs brought on by the pandemic.