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Rising Star: George Madosky keeps an iconic restaurant fresh in Philadelphia

The chef de cuisine at Fork talks labor challenges, food waste reduction and expectations for the holiday season

Lisa Jennings, Executive Editor

October 21, 2021

George Madosky joined the iconic Philadelphia restaurant Fork about five years ago as garde manger. Now as chef de cuisine since May 2020, the Johnson & Wales grad has led the flagship Old City restaurant through the pandemic and onto the road to recovery.

Part of High Street Hospitality Group, Fork is known for its vegetable-forward menu that puts the spotlight on local purveyors. Madosky says he loves to create fabulous vegetable dishes and then adds in proteins, rather than building the plate around meat or seafood.

Like all restaurants, Fork was forced to adapt in 2020, feeding front-line workers and local food pantries, and shifting to takeout and online ordering to serve more guests out in the suburbs.

Though COVID and the Delta Variant are still looming, business is back. Now Madosky is facing the challenge of finding enough labor. The restaurant is also focusing on reducing food waste, and Madosky gives his outlook for the holiday season ahead.

Here’s the view from Philadelphia from Madosky at the restaurant Fork.

Contact Lisa Jennings at [email protected]

Follow her on Twitter: @livetodineout

About the Author

Lisa Jennings

Lisa Jennings

Executive Editor, Nation's Restaurant News and Restaurant Hospitality

Lisa Jennings is executive editor of Nation’s Restaurant News and Restaurant Hospitality. She joined the NRN staff as West Coast editor in 2004 as a veteran journalist. Before joining NRN, she spent 11 years at The Commercial Appeal, the daily newspaper in Memphis, Tenn., most recently as editor of the Food and Health & Wellness sections. Prior experience includes staff reporting for the Washington Business Journal and United Press International.

Lisa’s areas of expertise include coverage of both large public restaurant chains and small independents, the regulatory and legal landscapes impacting the industry overall, as well as helping operators find solutions to run their business better.

Lisa Jennings’ experience:

Executive editor, NRN (March 2020 to present)

Executive editor, Restaurant Hospitality (January 2018 to present)

Senior editor, NRN (September 2004 to March 2020)

Reporter/editor, The Commercial Appeal (1990-2001)

Reporter, Washington Business Journal (1985-1987)

Contact Lisa Jennings at:

[email protected]

https://www.linkedin.com/in/lisa-jennings-83202510/

See more from Lisa Jennings

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