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Centuries ago, European families took last names that reflected their trades. Although Bruce Giardino — whose family name translates to "garden" — might never be found knee-deep in dirt, his beginnings in the culinary world were definitely green.
"Everybody in my family cooks," the 43-year old from Eighth and Dickinson streets said. "My start in restaurants was as a vegetable-prep guy, so I guess I was destined to do what I do."
The professional chef recently honored for his volunteer work by the March of Dimes began his love of food as a child — growing up in the same house he lives in today — learning how to cook traditional Italian dishes like polenta, meatballs and gravy alongside his father Marcus and mother Doris.
At age 14, he worked behind the counter in the now-closed Reliable Meat Market, Ninth and Federal streets. The next step included restaurants like the Moshulu, 401 S. Columbus Blvd., and the Sheraton Society Hill, where he literally moved up the food chain with his first job in prep, and eventually garnered his own toque as sous chef in the banquet room at the Park Hyatt Philadelphia at the Bellevue, Broad and Walnut streets. The last seven years have been spent with the Starr Restaurant Organization, first at Continental, 138 Market St., and now at the Continental Mid-town, 1801 Chestnut St.
The steady climb meant grueling hours, but Giardino always found time to volunteer. It was only fitting, then, to be the recipient of the 2007 Guy Przybycien Award at the March of Dimes’ 11th Annual Signature Chefs Auction in September. Named for the late local chef at the now-Sheraton City Center, 17th and Race streets, who gave his time to charities, the award first given in ’01 was presented to Giardino for his five years of participation in the auction. The latter has about 20 chefs from top eateries giving demonstrations and creating dinner packages to raise money going toward the research and development in the organization know for its work with babies born prematurely or with low birth weights. Giardino does not limit his giving to just one — he also aids Variety-The Children’s Charity that raises funds for the care of disadvantaged, physically challenged, sick and needy kids.
"When I got the award on stage, all the chefs had been called up," he said of his fellow nominees. "When they announced it was me, I was in such a state of shock, I just said ‘Thank you.’"
March of Dimes Walk Executive Director Bob Smoose, who sat on the committee that selected Giardino, used the same words when speaking to the chef.
"I love the looks on the winners’ faces every year," he said, adding seeing the genuine surprise this time around "was kind of nice."
After graduating from Neumann High in ’82, Giardino enrolled at Drexel University for pre-med. But the course load was heavy and his heart was still in the kitchen. After leaving Drexel, he stuck with the trade for the next 12 years, joining the Bellevue in ’89, where he progressed all the way to chef de cuisine of the hotel’s Founders Restaurant. When he ended his tenure, he took another stab at his education at the Restaurant School, where he earned an associate’s degree in culinary arts in ’96.
He took time off to care for his ailing father, but made rounds on the culinary circuit, demonstrating his skills at the Reading Terminal Market’s "Philadelphia’s Kitchen" and at The Book and The Cook. He was published in several cookbooks, including "Philadelphia Flavor" and participated in the Catch a Rising Star dinners to promote young talent at culinary schools. His was also part of the Philadelphia Zoo’s premier fundraiser Zoobilee and The International Taste of Tennis, which has benefited various charities including City Harvest and The Juvenile Diabetes Research Foundation. The latter event pairs 10 chefs with top tennis stars from the U.S. Open.
This was Giardino’s sixth year volunteering at the March of Dimes auction he deems a favorite. "When you look at this charity, how could you really say no," he said. "There was a need for me and an opportunity for me to get involved in the event."
This year, Giardino’s Taste of the Seasons package was auctioned off at just under $2,000, a personal best for the chef. The winner will sift through Giardino’s recipes to create a four-course meal with wines for eight, prepared and served in their home by the chef Smoose describes as one of the few participants who gets on stage and gets people excited to bid, many times adding more to the package to keep the numbers climbing.
"It feels great," Giardino said of working with the March of Dimes. "It’s really nice to see that the things I’ve done do actually trickle down to people and effect people."
Smoose said Giardino’s outreach has not gone unnoticed.
"He does give back," he said. "He’s somebody who is out there doing good things in the community — not just for us — he does an awful lot for other places. He’s a respected chef, and the fact that he’s a respected chef and gives back to the community is why he was chosen."
Giardino will receive a curved glass trophy bearing his name and a traveling trophy with past winners names engraved alongside his, which he described as being "like the Stanley Cup," since he only gets to hold on to it until next year’s winner is announced.
Despite keeping busy turning out as many as 600 plates during Sunday brunch with his gig as opening chef at Continental Mid-town, Giardino is always looking to his next endeavor, with a cookbook of family and neighborhood dishes in the works.
"I’m just afraid these recipes are going to get lost if someone doesn’t write them down," he said. "I remember making Thanksgiving dinner with my mom at 6 a.m. That’s how I’m the only one who knows her recipe for stuffing."
Giardino said the book will include recipes from friend’s families as well as his own. "[The recipes are from] all the places I grew up eating at," he said. "I’m trying to do it the way it should be done, that’s what I’m a stickler for — whenever I can learn classic recipes from the neighborhood, I ask them, ‘Why do you do this?’"
According to Giardino, his inquisitiveness has lead to his success. "I think I did pretty good for myself — for a South Philly boy," he said, with a smile.
