Chef Siblings: Beyond the BroVos


[Photograph: Bravo]

The rise of Top Chef's Voltaggio brothers has gotten me thinking about other prominent chef siblings. The stoic, talented BroVos have just launched a blog and in a few post-Top Chef interviews they've mentioned the possibility of working together in the future.

Have other chef sibs succeeded in business together? Definitely.

Bob and David Kinkead

Bob's a well-known chef based in Washington D.C., David in Massachusetts—already they have a 5-year-old Boston restaurant called Sibling Rivalry. Too bad they got their hands on that name before the Voltaggios. Nothing could be more fitting after their intense neck-in-neck competition in Vegas.

The Kinkeads' menu concept is interesting: it showcases dueling interpretations of each ingredient. For example, David's duck entree: crispy pressed duck with whipped celery puree, cipollini onions and sour cherries. Older brother Bob's take: duck agnolotti with morels, sweetbreads, and a sauce of sage sausage, garlic, marsala and cream. I wonder if they tally up who gets the most orders? We know the BroVos would.

Kevin and Kent Rathbun

Both Rathbuns are pretty big deals in their cities: Atlanta and Dallas, respectively. Kevin owns Rathbun's and Kevin Rathbun Steak and Krog Bar, while Kent helms Abacus, Jasper's, and Rathbun's Blue Plate.

Though they haven't ventured into business together (yet), the larger-than-life Rathbun brothers joined forces a couple years ago as a very successful Iron Chef team, defeating Bobby Flay in Battle Elk.

Terrence and Patrick Feury

Last year, chef-brothers Terrence and Patrick Feury came together to open Maia, an ambitious restaurant-cafe-market in Villanova, just outside of Philadelphia. They've since moved on: Terrence is running the kitchen at Philly's popular bistro Fork; Patrick left in March to work full-time at Nectar, a pan-Asian spot in the 'burbs where he has an ownership stake. Maia then closed in April (I'm guessing the economy, not sibling rivalry, was more to blame).

Morou and Amadou Ouattara

Long before he competed on the first season of The Next Iron Chef, Morou Ouattara made a name for himself at now-shuttered Washington D.C. restaurants Red Sage and Signatures—a power spot best known for its tie to the Jack Abramoff scandal.

At his newest restaurant, Kora, an Italian spot in Northern Virginia, Morou installed his older brother, Amadou, as chef. The Ouattara brothers are just two of ten siblings, but they're the only chefs of the bunch.

Derek and Tom Brown

Also in D.C., the Brown brothers—Derek and Tom—are at the forefront of the current "bar chef" movement. They've crafted cocktails (separately) at some of D.C.'s best restaurants for years and recently teamed up to open a pair of bars. Though they're co-owners of both, older brother Tom is running the show at the Passenger, a no-cocktail-list kind of place where customers can just tell him what ingredients they like and he'll whip something up. Derek, described by his brother as a "geek," is gearing up for the opening of the Columbia Room, a "science lab-meets-bar" where he'll make nearly everything from scratch and hand-carve ice from distilled water.

Who Did We Miss?

Know of any other established chef siblings, perhaps in your city? There have got to be some sisters or brother-sister pairs out there!

About the author: Sara Levine has written about food in Philadelphia, Washington D.C., and Atlanta, and has now made her way to New York. A recent culinary school graduate, she currently spends her time externing at Food Network and cooking in her miniature Manhattan kitchen.

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