22-year-old chef with major credentials

RJ Smith has already worked at Michelin-starred restaurants Californios in San Francisco and Provenance in Society Hill, plus Royal Izakaya and Jean-Georges Philadelphia.

Ocho started in a dorm room

Smith launched Ocho Supper Club from his dorm at Drexel, reimagining Afro-Caribbean dishes through a fine-dining lens. It's now a weekly pop-up at the Rittenhouse Hotel.

Cooking connects him to his roots

Smith grew up in the Bay Area surrounded by diverse cuisines and family food traditions. Cooking lets him explore and honor those roots while sharing Caribbean stories with customers.

“Food was always connected to family, community and the stories people carried with them.”

Customers discover Caribbean food for the first time

Some guests recognize family recipes like Jamaican sorrel, while others are experiencing Caribbean cuisine for the first time. Smith sees this as a responsibility to tell those stories well.

“This reminds me of my grandmother's sorrel, which is a Jamaican drink”

Queen Village takeover coming soon

From September 19 to 21, Smith is taking over the Scampi space at 617 South 3rd Street in Queen Village with a five-course tasting menu.

Gilda for sandwiches and tarts

When Smith gets a day off, he stops by Gilda for a sandwich and Portuguese egg tart. He appreciates the simple, intentional food.

“It's simple, comforting food that is prepared with a lot of intention.”

Italian Market and Mexican food

Smith spends time in the Italian Market, gets Mexican food from Blue Corn, and visits Di Bruno Bros. He's drawn to places with clear identity and food rooted in tradition.

Philly's diversity within blocks

Smith appreciates that you can experience many different cultures and cooking styles within a few blocks. He's most drawn to places with personal, tradition-rooted food.

“You can experience so many different cultures and styles of cooking within a few blocks.”

Home cooking without menu pressure

Smith loves preparing family recipes and exploring classic cuisines at home without the pressure of menu development. It helps him reconnect with the flavors that shaped him.

Yakitori and Japanese technique

Smith is currently interested in yakitori and traditional Japanese cooking. He appreciates the discipline, precision, and respect for technique required in this style.

“It is a style of cooking that appears simple but requires a great deal of precision, patience and respect for technique.”

Master the basics first

Smith's top tip for home cooks is to master the fundamentals by learning from skilled chefs. Focus on knife cuts, organization, efficiency, and sauces to build confidence.

“Take the time to master the basics. That is how I learned.”

Caribbean cuisine deserves fine dining

Smith challenges the misconception that only certain cuisines belong in elevated settings. Caribbean food has the history, depth, technique and complexity for prominent culinary stages.

“Excellence is not limited to one style of service, one set of ingredients, or one European tradition.”

Philly diners embrace the unfamiliar

Philadelphia's dining scene is unique because people aren't turned away by unfamiliar cuisines. They embrace new experiences and want to explore everything.

“Everyone wants to experience everything. As simple as that sounds, no one is turned away by something that's unfamiliar.”

Restaurants are full-day experiences

In Philadelphia, people treat dining as the main event of their day, not a quick meal between other plans. This gives restaurants a special platform to stand out.

“People want an experience as opposed to just lunch or dinner, and I think that's so special.”

Diverse chefs pushing the city forward

Philadelphia has amazing diversity of chefs and restaurateurs creating concepts that wouldn't work elsewhere. The city's support for bold ideas pushes the whole dining scene forward.

“There's an amazing diversity of chefs and restaurateurs who are putting together concepts that, frankly, wouldn't work anywhere else.”