On our way up Il Gran Sasso d'Italia in the Province of Teramo, where my Nonna was born.

Marcello De Feo

Head Chef

Marcello is a first generation Italian American, South Philly born and raised. His mother hailed from Bisenti in Abruzzo and his father’s family is from Calabria.

He began working in kitchens at a very young age, paying his dues as a dishwasher and working his way onto the line a few years later. He has two decades of restaurant experience and began Valente’s in 2017 as a mobile vending and catering outfit with the goal of transitioning to a brick and mortar location.

He does not want to set the culinary world on fire, nor is he in the business to win James Beard awards. He is motivated by the desire to keep the memories of his family’s matriarch’s alive through food and build a lasting business that he can someday leave to his children.

Jamie Png

Cheese Director

Jamie Png has worked as a cheesemonger, cheesemaker, and cheese educator in Pennsylvania, New Jersey and New York. An Australian transplant, Jamie earned a masters in Food Studies from NYU, and is based in Philadelphia. She loves visiting other cheesemakers and getting to know their products, and is excited to share some of her favourites with Valente’s customers. Some of the cheese businesses she’s worked for include Di Bruno Bros, Cherry Grove Farm, and Cheese Journeys. Jamie was also part of the opening crew of Valley Shepherd Creamery’s Meltkraft in Reading Terminal Market, where her hand-stretched fresh mozzarella was chosen as the Philadelphia Inquirer’s cheese of the month.

Ticklemore is an excellent British goat cheese made in Devon. This photo was taken during a visit to the local village.
Chef Nab at a private event at which he cooked.

Arnab Maitra

Sous Chef

Most recently, Arnab Maitra worked as a Sous Chef at Porta. Previously, he cooked at Osteria and was a Sous Chef at Pizzeria Vetri. Occasionally, he still moonlights for Vetri. He is the Chef and Partner at the mobile pizza business, Pizza Crime, which can be seen at Farmers Markets across South Jersey.

He studied Culinary Management at the Art Institute of Philadelphia.

Jim Hasson

Line Cook

Jim Hasson was born and raised in Delco. He worked everywhere in the restaurant business from Grubhouse to Pizza Hut to Royal Boucherie. He was responsible for making charcuterie at 1732 Meats.

He learned about tomatoes from doing stand up comedy and story slams.

Can cook minute rice in 56 seconds.

Tom Haynes


About Tom…