A NEW TALENT IN THE MOSHULU KITCHEN …
ADAM DELOSSO JOINS
EXECUTIVE CHEF RALPH FERNANDEZ

PHILADELPHIA, PA - Executive Chef Ralph Fernandez welcomes Adam DeLosso, sous chef, to Philadelphia's most unique waterfront dining experience, The Moshulu. DeLosso, a Havertown, PA native, brings an extensive culinary background to the Moshulu with experience in some of the country's most prestigious kitchens including The French Laundry in the Napa Valley, CA.

Adam DeLosso graduated with honors from The Culinary Institute of America and studied at L'ecole du Grand Chocolate in Tain L'Hermiage, France. He received restaurant training in New York City at Alaine Ducasse, Daniel Boulud and the restaurant Town. He began his career at the Four Seasons Hotel in Philadelphia and then was hired by Tony Clark for his award-winning restaurant. From here he worked around the country - at Aqua in San Francisco, French Laundry in Napa Valley, Four Seasons Hotel and Quince in New York City. DeLosso chose to come home and return to Philadelphia where he was executive chef at La Boheme, Opus 251 and Jones. He served as sous chef at Morimoto soon after its Philadelphia opening.

Executive Chef Ralph Fernandez is thrilled to have Adam join, chef de cuisine, at the Moshulu. He said, "Adam's creative talent will add another dimension to our culinary team. All of us create menu items and recipes together which means the potential is enormous for presenting memorable meals on the Moshulu."

The Moshulu is located in the Penn's Landing Marina at 401 S. Columbus Boulevard (between Lombard and Pine Streets) in Philadelphia. Parking is available adjacent to the boat with valet parking in the evening. The Moshulu is open daily for lunch, Sunday brunch, dinner and late night entertainment. Bongo Bar and Deck serves dinner daily and lunch on the weekends only. Private parties are available on the deck, in one of the indoor private rooms or on the entire premises. For more information about the Moshulu, visit www.moshulu.com or call 215.923.2500.