Restaurant Connection: Kevin Sbraga

Bio: 32; grew up in Willingboro, N.J., where his parents had a bakery. Lives there now with wife Jesmary, their daughter, 6, and 1-year-old son.

What's new? Sbraga, his 65-seat contemporary American, at 440 S. Broad St. Jesmary is the pastry chef.

Philly connections: Chef here since 2004, first at Le Mas Perrier; also, Ritz-Carlton Philadelphia, Rats, Garces Restaurant Group.

Starting out: Washed dishes at Cafe Gallery in Burlington, N.J. Before that, helped out at dad's bakery. "I knew from working with him I had to work my way up."

Schooling: Johnson & Wales University, then a year as a sous chef in Atlanta.

He's a star: Won Season 7 of Bravo's "Top Chef" in 2010.

Fave ingredient: Salt. "Everyone's scared of it."

Go-to utensil: Spoon.

Essential chef skill: "Commitment to excellence."

Cheesesteak wid? "Without a doubt. That's not even up for discussion."

In mom's kitchen: "Traditional American-Italian stuff."

He makes it better: "Meatloaf. I never liked hers. We make it [at Sbraga] and it's a favorite. No bread, all meat. That's the secret."

If he wasn't a chef? "As weird as it sounds, I'd probably be a truck driver. I like traveling and I like driving."

Tattoos? His wife's and children's names — and a panther. [Giggles.] "I got that when I was pretty young."