The Restaurant Connection: Derek Davis

Speaking of full service: "Our wine list is pretty heavy in California cabernet and chardonnay. As far as beer goes, I like a hot beer brew. Cocktails, I'm a tequila guy, give me a margarita in any sense." 

Dining out? "It's rare that I go to the same place a couple of times. Often times a restaurant has opened and closed before I can even get to it."

His faves: "An everyday Italian joint or Chinese."

Cheesesteak wid? "Fried onions, provolone and marinara sauce - pretty much pizza steak wid."

Where from? White House Sub Shop in Atlantic City.

Go-to utensil: "Hard metal tongs with a spring. I like a serrated knife, too."

Kitchen skill: "My palate and my intuitive ability to know what goes together."

Battle scars, inside or out? "My feet aren't as good as they used to be, but I still have the stamina to work harder and longer than someone half my age. There are successes and failures, and I have no regrets of anything I've done as far as businesses I've opened and closed."

On Georges Perrier leaving Le Bec-Fin: "First of all, I don't think he has anything to be ashamed about. He leaves a remarkable legacy of lots of young guys who have gone off on their own. He really started the restaurant business in this city as we know it. The fact that he's almost 70 years old and is just giving it up - that's unbelievable. He's been blessed, and I think the city's been blessed to have him." If he wasn't a chef: "I'd probably be a builder of some sort. I like creating."

- Alexandra Olivier

Learn more about Philly-area chefs and restaurants at The Restaurant Connection, philly.com/restaurantconnect.