Bistro Perrier

The story

Crafted with passion, served with love

A Living Classroom, Open to the Table

Bistro Perrier occupies a singular place in Philadelphia's dining landscape. Named in honor of Georges Perrier — the chef behind the city's legendary Le Bec Fin — this fully student-run restaurant sits on the campus of Walnut Hill College in University City and is open to the public. It is, in the most literal sense, French cuisine prepared and served by the next generation of culinary professionals, under the close guidance of experienced instructors.

The restaurant earned a Wine Spectator Award of Excellence, a recognition that speaks to the seriousness with which the program approaches every element of the dining experience — not just the food, but the wine program and the overall standard of hospitality.

The People Behind the Pass

The faculty shaping the kitchen bring genuine professional depth. Chef instructor Tim McLean, a Certified Executive Chef with the American Culinary Federation, was voted Chef of the Year by his peers across the Philadelphia and Delaware Valley region — recognition drawn from hundreds of working chefs. His background spans fine dining kitchens in Wisconsin and beyond, and his commitment to teaching has made him a cornerstone of the program.

Chef Braley, another instructor and alumnus of the college, brings his own philosophy to the kitchen: cooking in a restaurant, he says, is like playing a piano — everything right at your fingertips. His approach to French cuisine favors seasonal ingredients sourced from local farmers, with a signature saffron and mussel dish — built on white wine, Dijon mustard, and a generous hand with butter — that became the one constant on an otherwise ever-changing menu.

What to Expect

Bistro Perrier operates as a fine dining room with the energy of a working culinary school behind it. Reservations are strongly recommended. Free parking is available on site, and the restaurant also accommodates private parties and events through the college's banqueting facilities.

The experience is genuine: real French cuisine, real service, and real stakes for the students preparing and presenting every plate.