Chefs / Collaborations

Wilder Announces Collaborative and Community-Focused Chef Series

On Sunday, May 21, co-owners Brett Naylor and Nicole Barrick of Wilder will introduce “with Wilder,” a collaborative and community focused series to take place in their third-floor private dining space.

The first event will be a fundraiser titled “bāo • logy with Wilder” as they welcome industry friends Judy Ni and Andy Tessier, co-owners of bāo • logy. Ni and Tessier had to close their Taiwanese restaurant due to the challenges of the pandemic, and now they are reaching out to the community for support.

Ni will partner with local farmers and producers to prepare a special 5-course Taiwanese menu featuring a whole suckling pig and a few favorites from the now-closed eatery. All proceeds from ticket sales will go directly into a fund for Ni and Tessier, with food, space and labor donated by Wilder. 

The dinner will begin at 6:00 p.m. and tickets are available for $188 per person at the table, and $250 for chef’s counter seats (tax and gratuity are not included). Cocktails inspired by tropical Taiwanese ingredients plus curated wine selections will be offered a la carte.

Tickets may be purchased by clicking this link. This is to be the first of many social and charitable events hosted in the space meant to celebrate food and bolster community.    

“Our hope for ‘with Wilder’ is to meet new members of the hospitality community, reconnect with old friends, and introduce all of them to hungry Philadelphians who are excited about the city’s growing food scene. It will be a way for us to unite and converse over an inspired meal and highlight what’s best about the Philadelphia food industry – that it feels like family,” says Naylor. “When Brett reached out, we were so touched by the generosity, and proud to be part of this incredibly uplifting community. We look forward to being back in the kitchen cooking for guests,” says Ni. 

The “bāo • logy with Wilder” menu will feature: 

  • Small Bites: potstickers, gua bao, spring roll 
  • Kama (Grilled Hamachi Collar): ponzu, daikon, lemon 
  • Hotpot: with Taiwanese-style dipping sauce, rice noodles, shrimp, enoki mushroom, napa cabbage, tofu, beef, pork, and spinach 
  • Whole Suckling Pig: served family-style with accompaniments 
  • Crème Caramel dessert 

When it first opened in 2017, bāo • logy brought a bit of Taiwanese culture and spirit to Philadelphia in a thoughtfully sourced homage. The restaurant was well-received and quickly found a steadfast following. When the pandemic hit, Ni and Tessier did what they could to weather the storm. Even though it was merciless on their business, they still found a way to give back to those suffering around them by cooking and packing meals for tens of thousands of Philadelphians. As the pandemic raged on, even as they fought to hang in, their tenure was cut short, as it was for many in the industry. In an effort to give back to the couple, Naylor, Barrick and the Wilder team will donate all proceeds directly into a fund for Ni and Tessier so they may close a difficult chapter of their hospitality careers and move on to the next.  

In the future, Wilder’s third-floor space will be activated again, slated for bi-monthly events within the series. Look out for chef collaborations, classes, gatherings, and other fundraising events coming soon.  

For more information about upcoming events in the “with Wilder” Takeover Series and to purchase tickets, visit

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