Edmund "Eddie" Konrad

Current Residency: Philadelphia, PA
Occupation: Chef De Cuisine, Laurel Restaurant

Edmund Konrad is currently Chef de Cuisine at Laurel, a French-inspired New American restaurant in South Philadelphia, from Top Chef winner Nicholas Elmi. Eddie was born and raised in Philadelphia where he attended Mercy Vocational High School and studied culinary arts. He realized at a young age that being in the kitchen made him feel like he was finally a part of something. After he graduated, Eddie attended Johnson & Wales University in Rhode Island where he met his wife, Keri Lynn and many other close friends within the culinary field who he still works with today. Eddie has worked in many influential restaurants in New England and across the Mid-Atlantic including Del Posto in New York City and Le Bec Fin back home in Philadelphia. With training in Italian and French techniques, Eddie focuses on refined, ingredient driven cuisine.  He has always strived to improve his own skills as well as provide an educational environment for his fellow chefs and employees. As a father, Eddie is a natural teacher and mentor to those who work around him.  His focus on creating experiences for his guests is always at the core of his culinary work.

Edmund "Eddie" Konrad

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Current Residency: Philadelphia, PA
Occupation: Chef De Cuisine, Laurel Restaurant

Edmund Konrad is currently Chef de Cuisine at Laurel, a French-inspired New American restaurant in South Philadelphia, from Top Chef winner Nicholas Elmi. Eddie was born and raised in Philadelphia where he attended Mercy Vocational High School and studied culinary arts. He realized at a young age that being in the kitchen made him feel like he was finally a part of something. After he graduated, Eddie attended Johnson & Wales University in Rhode Island where he met his wife, Keri Lynn and many other close friends within the culinary field who he still works with today. Eddie has worked in many influential restaurants in New England and across the Mid-Atlantic including Del Posto in New York City and Le Bec Fin back home in Philadelphia. With training in Italian and French techniques, Eddie focuses on refined, ingredient driven cuisine.  He has always strived to improve his own skills as well as provide an educational environment for his fellow chefs and employees. As a father, Eddie is a natural teacher and mentor to those who work around him.  His focus on creating experiences for his guests is always at the core of his culinary work.

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