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BUSINESS DIRECTORY
in kitchens from Knoxville,
Tennessee, to Bethany Beach,
Florida, to Miami, and cooked
in New York City and Napa
Valley. In 2013, he moved to
Philadelphia with his family,
where he started cooking
for diners in the city and the
surrounding suburbs.

Wallach tries to bring the
infl uences of those varied
locales to his work, but they
all compete with one special
cuisine: the Middle Eastern and
Israeli food of his childhood.

“Th ere are almost always
Middle Eastern infl uences on
those menus,” Wallach said. “I
love that fl avor profi le, I love
that style of cooking, I love the
fl exibility of it, the diff erent
nuances between different
countries and regions and
cultures within each country.”
Wallach spoke Hebrew with
his Israeli mother growing up,
and they frequently traveled to
Israel. After graduating from
George Washington University
in 2008, Wallach spent the next
six years working for various
eateries. Aft er he moved back
into Philadelphia, Wallach was
looking for a little more fl exi-
bility, and found it as a personal
chef. Th e family he cooked
for quickly spread the word
of his talents, and Wallach
suddenly found himself with a
growing list of personal clients
alongside a burgeoning meal
delivery service run out of his
home kitchen, named by his
wife, Susan Wallach: Home
Appétit. It wasn’t until about two
years ago that the delivery
service began to overtake the
personal chef business, sending
Wallach and his growing team
from kitchen to kitchen as their
client list ballooned.

He’s not sure what the
future will look like for Home
Appétit, nor what he wants it to
look like.

“Th ere’s still a lot of oppor-
tunity,” Wallach said. ●
eat, in fully recyclable delivery
materials. Wallach, 34 and a father of
two, has cooked professionally
for years, and running some
version of Home Appétit in
Philadelphia since 2013. When
the pandemic began, he said, he
and his team realized that the
infrastructure and the existing
customer base meant that they
were going to be just fi ne.

“We realized early that we
were well positioned to be
successful,” Wallach said.

Local food industry experts
say ventures like Wallach’s
refl ect a trend that predates
quarantine but has grown
exponentially because of it:
ghost kitchens, an arrange-
ment where food is available
for delivery from services
without a storefront.

Ceridwyn King, a professor
in the School of Sport, Tourism
and Hospitality Management
at Temple University, explained
that there are two types of ghost
kitchens. Th ere are restaurants
forced to abandon all in-person
dining during the pandemic,
and services like Wallach’s.

Th e former were forced to get
rid of front-of-house opera-
tions, while the latter never
had to worry about them.

“It’s an appealing business
model,” King said.

Ben Fileccia, director
of operations and strategy
(Philadelphia region) for the
Pennsylvania Restaurant &
Lodging Association, said that
part of the reason that services
like Wallach’s have succeeded
during the pandemic is new
consumer attitudes toward
ordering in.

“A lot of people that weren’t
comfortable or conditioned to
order takeout and food delivery
prior to March 16, 2020 have
now been conditioned to it,”
he said.

Over the years, Wallach, who
moved around the country as a
child, has done the same with jbernstein@jewishexponent.com;
his talents as a chef. He’s worked 215-832-0740
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