The Story
Aimee Olexy
Owner, Talula's Garden

One of the most recognized personalities in Philadelphia dining, Aimee Olexy truly understands what hospitality means. Talula's Garden, her inspired Washington Square collaboration with Stephen Starr, counts as more than just a restaurant opening - it also marks a return to the city for the worldly front-of-house veteran, blessed with the ability to send the "fine-dining elite into effusions of breathless adjectives," according to Philadelphia magazine.

Olexy grew up in West Chester, Pa., and her early food memories remain vivid as ever. "My parents were pretty hippie," she laughs. "Guitars and gardens and tie-dyes. We ate simply and naturally, picked blueberries and squash and hid in forsythia bushes for fun." As a teenager in the late '80s, she landed her very first restaurant job at Conshohocken's Spring Mill Café, in a jill-of-all- trades role that saw her waiting tables, sweeping floors and even doing a little cooking. It was here that Olexy first uncovered her love of making people happy as well as her fascination with cheese, one of many areas of expertise on display at Talula's Garden. "I loved pronouncing them and sniffing them and making the cheese plates, even then," she recalls.

The early '90s saw Olexy earning her English Lit degree from St. Joseph's University (she's still a grade-A bookworm), overseeing a number of area restaurants before relocating to Colorado, managing Q's Restaurant in Boulder and Panzano in downtown Denver, among other stops. Next up was an educational journey in France, where Olexy attended l'Universitie du Vin in the Vacluse, forming the groundwork of her wine expertise and further fostering her love affair with fromage. "I can remember every cheese and where and how they were made," she says. "With food, I can remember everything."

Olexy headed back to Philly in 1999, handling operations at Victory Brewing Company and at the Swann at the Four Seasons before embarking on her first stint with Starr, as GM of his Center City bistro Blue Angel. Olexy excelled so much here that she was promoted to Director of Restaurants, handling operations at Continental, Buddakan and Tangerine and opening Pod in 2000.

The year 2001 marked Olexy's true arrival onto the Philadelphia restaurant scene - that March, she and ex-husband Bryan Sikora debuted Django, the Society Hill restaurant that's still, to this day, the only BYOB eatery ever to earn a four-bell rating from Philadelphia Inquirer critic Craig LaBan, who wrote that Django "manages to communicate - without the usual public-relations pyrotechnics - the heart and polish that make a restaurant great."

"I knew Django was special immediately," Olexy says of the tiny 38- seat restaurant, where she was a constant front-of-house presence. She still remembers her first customer. "He was telling me how much he loved cheese, and I felt the glimmer of hope," the restaurateur recalls. "And he said he loved fish soup. I said, 'Come tomorrow.' He did, and we had it ready for him."

In 2005, to the shock of some, Olexy and Sikora decided to sell Django at the height of its popularity and relocate to Pennsylvania's bucolic Chester County, where in 2007 they opened Talula's Table. The Talula part is in honor of their daughter, Annalee Talula Rae. The "Table" part, meanwhile, refers to the gourmet-market-by- day's nightly 12-person BYOB tastings, so incredibly coveted that reservations have to be made a full calendar year in advance. Portfolio.com dubbed it "The Toughest Table in America." The New York Times praised the "handsome, deceptively complex and masterfully executed" food, likening the experience to a "spiritual retreat." The experience earned a spot on the 2010 "Saveur 100" list, which informed us that "the magic has to do with more than just the menu - it's the sense of community."

Talula's Garden, which Olexy opened in partnership with Starr in April 2011, aims to capture identical sentiments, albeit on an ambitious downtown scale. ZIP code notwithstanding, Olexy's energy can be felt throughout - from the cozy-chic décor and vibrant outdoor planter boxes to the elaborate pink-granite cheese bar inside, the restaurant is distinctly hers, no matter where you're sitting. And don't be surprised if you catch the consummate "Maítre Fromager" tableside, rhapsodizing about her newest blues to groups of enchanted diners. I work a lot and I love it," says Olexy. "My work is who I am - and that is the only way I know to live."

In May of 2013, Aimee opened Talula’s Daily in Philadelphia in the art deco-inspired Ayer Condominium building, where Talula’s Garden is also housed. Talula’s Daily borrows queues from Aimee’s market-by-day, Talula’s Table: the space features an open kitchen, coffee bar, grab-and-go as well as prepared food options, while also highlighting local/regional products and provisions. There is a wide-selection of freshly baked goods, charcuterie and cheese too. When the market closes, the restaurant opens. A seasonal, monthly rotating, family-style supper menu is offered, bringing a new style of eating to Philadelphia, reminiscent of Thomas Keller’s Ad Hoc.


Charles Parker
Executive Chef, Talula’s Garden

Charles Parker started very young in food. Catching his own dinner fly fishing, if you will. With his brother William, Charles spent family vacations and weekends catching fish. No better way to teach a child to eat naturally than capturing his own supper at seven.

Add in building a campfire, fighting poison ivy, and picking vegetables from your own family garden and you might suspect a future destined for farm to table cooking.

Growing up in the Ambler area brought easy access to Philadelphia restaurants to further germinate Charles' love of food. Then, family special occasions at Le Bec Fin and a trip to Paris put an early and elevated imprint on his culinary expectations.

An excellent student, Charles earned both a degree in Marketing at Saint Joseph's and another from the Culinary Institute of America. He wanted a solid platform on which to build a career and to add to his proven natural leadership in sports and school programs. His interest in cooking, beer making, wine studies, and travel were constantly growing and at hand.

After college, a friend urged him to head to L.A, where Charles saw the opportunity to immerse himself in west coast food and wine, not to mention the call of the Santa Monica Farm Markets. After a few years of cooking under groundbreaking Chefs including Chris Kidder of Campanile and Matt Molina of Mozza in such a sun-drenched scene, Charles knew the ideal move was to fortify his education at the NY, Culinary Institute of America.

After the CIA and a coveted externship with Morimoto, Charles decided to visit family in Melbourne who were raving about the food scene in Australia. It turned into a work visa and a job at the acclaimed Donovan's house in beach-side St. Kilda. Ultra-seasonal, rare ingredients, fresh fish, gorgeous cheese, and local vegetables made for a prodigious experience few Chefs share.

As it goes in the food scene; a new friend led to an opportunity in Atlanta, Georgia's burgeoning food scene. One visit and Charles was captivated by the fishing, the farms, and the friendly South. Captivate it did, ultimately as Chef de Cuisine of Kevin Rathbun's Steakhouse, Charles worked among the highest quality in Atlanta. The soulful, hospitable South was etched deep and was surely not left behind when he ultimately returned to his home region of Philadelphia.

Fundamentally, there is always just something comforting in coming home. Charles experiences that still today. He felt roots and was eager to contribute to the Philadelphia food scene returning to Morimoto and then coming to Talula's Garden in 2011 where forging farm relationships and fostering younger cooks began.

At Talula's Garden, he developed the infrastructure of craft cheese making, bread baking, Sunday brunch, and seasonal tasting menus. In his role as Executive Chef, Charles is insistent that the guest experience is paramount. Everyday he questions, "is it delicious, is it regional, does it reflect the season, is it satisfying to eat?" He believes it is at the heart of the Chef's role to communicate that passion in each menu item.

Charles Parker distinguishes Talula's; the farm to table mission, personal and humble service, and inspired quality make his kitchen an enduring home away from home. The always growing Talula's team, in turn, surely agrees.


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