Help feed Hungry Pigeon!!!

"We have a ten year history of cooking meals together for our friends and we want to share that experience with the city of Philadelphia." -Scott Schroeder and Pat O'Malley

Hungry Pigeon  has been a project ten years in the making for chefs Scott and Pat.  Since they shared the kitchen at the James Beard winning Philadelphia restaurant ¡Pasion! they have dreamed of one day opening a restaurant they could call their own.  That dream has become a reality with Hungry Pigeon a casual cafe of about 70 seats (including the counter) offering breakfast, lunch, and dinner located in Queen Village, one of the oldest established neighborhoods in Philadelphia.  The vision is to provide fine food and drinks throughout the day that can accomodate to residents, business owners, and workers in the area. 

Born in Detroit, Chef Scott Schroeder holds his career beginnings working for award-winning chef, Brian Polcyn. In 1997 Chef Schroeder moved to Philadelphia where he excelled as one of the Chefs at the popular Brasserie Perrier and ¡Pasion!.  Currently, Chef Schroeder presides over the kitchens at the South Philadelphia Tap Room, and American Sardine Bar where he has appeared multiple times on Food Network's "Diners, Drive-ins, and Dives" as well as Travel Network's "Anthony Bourdain's The Layover".

On the other hand, Pastry Chef Pat O'Malley born and raised outside of Washington, DC, moved to Philadelphia at the age of seventeen and enrolled in the Culinary Program at the Art Institute of Philadelphia. Early in his career, he worked as Pastry Chef at Susanna Foo's , ¡Pasion!, and Morimoto.  For the past 8 years Chef O'Malley has held the Pastry Chef position at the landmark Balthazar Bakery overseeing pastry production of the thousands, being produced by hand with a strong focus on traditional European and American style baking.

 The purpose of this gofundme is to help us secure additonal funds needed for our kitchen equipment.  Your contributions will go towards the purchase of Pat's bakery equipment necessary for him to get more flaky croissants in more hungry mouths.

This is an incredibly exciting time in our lives and we are already so grateful for all of the love and support we have recieved from our families and friends and we look forward to seeing all of you once the restaurant opens this August!

Love,

Pat and Scott
Chefs/owners Hungry Pigeon