Christopher Kearse

Chef Christopher Kearse graduated from Philadelphia’s Restaurant School at Walnut Hill College in 2005 as valedictorian. Kearse then moved to Chicago and launched a campaign to work in some of the country’s most influential kitchens- sending a letter each week to the same ten chefs in order to get his foot in the door.

Due to his diligence and talent, Kearse was able to land several coveted positions in some of the top kitchens in America and the UK, from stage to saucier to line cook and  poissonnnier. In August 2012, at age of 2,  Kearse opened Will BYOB on East Passyunk  Avenue to rave reviews. Kearse was subsequently named “Best New Chef” by Philadelphia magazine, has been named one of the 2013 Philadelphia Rising Stars by  StarChefs  and was a semifinalist for a James Beard Award in both 2013 and 2014.  At Forsythia, Kearse and his team exhibit a commitment to excellence and innovation from an open kitchen holding court over bright, modern surroundings. Upon opening in August of 2019, Forsythia earned 3 Bells from acclaimed Philadelphia Inquirer Food Critic Craig Laban