About River Twice

Our goal is to encourage a sincere connection to the Delaware River Valley and mid-Atlantic region through the ingredients we select and the dishes we serve. A close relationship with local purveyors allows us to develop an evolving menu with seasonal harvests, making every visit a unique experience.

 James Beard-nominated Chef Randy Rucker’s culinary style has been defined by an ethos of using ingredients of the highest quality possible to create focused cuisine that highlight the natural flavors of the region. Amanda Rucker’s focus on sustainable design and working with local artisans is the guiding force behind the interiors of River Twice. After living and working across the country, they are proud to have found a home on East Passyunk Avenue.

Randy Rucker

Chef/Co-Owner

Raised in Tomball, Texas, Randy Rucker’s culinary career began early on in his mother’s kitchen. Chef Rucker credits his mother Bootsie for his passion for food and for inspiring him to pursue the culinary arts as a career. Rucker’s professional career began in Rhode Island where he attended Johnson & Wales University before migrating west to California in 2000. There he developed a passion for raw ingredients while working with products like artichokes, sea urchins and wild mushrooms, which were delivered to the back door of the restaurants by the farmer or the forager. In 2005 Rucker opened Laidback Manor with his mother Bootsie. At Laidback Manor, Rucker received numerous awards and accolades from national press; including Food Arts Magazine and The Wall Street Journal.

Rucker also operated an underground supper club called Tenacity and that led to the head chef position at The Rainbow Lodge where he drew inspiration from the onsite gardens and citrus groves. Rucker then returned to his hometown of Tomball to open Bootsie’s & was named a rising star from Starchefs.com & nominated for two James Beard awards. He then went on to open Restaurant Bramble in the Tanglewood neighborhood of Houston where the restaurant focused on Third Coast cuisine. The restaurant’s ever-changing menu showcased local farms & ranches as well as wild & indigenous food Rucker & his staff forage for daily. 

In the fall of 2016 Rucker returned to the East Coast, serving as Culinary Director of two well respected restaurants on Martha’s Vineyard and then a Executive Chef for a Relais & Chateaux property in Mystic, CT. It was during this time that Rucker developed a passion for New England’s natural resources. While developing relationships with local fisherman on the island he was exposed to various species of shellfish, fish, and seaweeds that continue to inspire and cultivate his cooking style today. 

In 2019 Rucker and his wife, a Philadelphia native, left New England for Philadelphia. Rucker plans to share with Philadelphians how a passion for thoughtfully sourced ingredients can transform one’s dining experience. This objective drives the concept behind their new restaurant, River Twice. Above all, they aim to create an atmosphere that promotes a deep connection not simply to one’s food, but also to the natural world around us.

Nick Piwinski

Sous Chef

Born in NYC raised in the Hudson Valley, NY. Nick spent summers at his parents cabin house in upstate NY where he grew a passion for cooking. In 2008 he landed his first job in the kitchen as as a line cook at P.C’s Paddock in Poughkeepsie, NY where he tended to onsite gardens and experienced true farm to table - vegetable forward seasonal cooking. From there he moved onto Westmoreland club in Wilkes Barre, PA where he catered to high end fine dining for banquets and upscale events, learning elevated styles and techniques.

In 2015 he started as a line cook at Serpico, Philadelphia for chef Peter Serpico and was promoted to sous chef after only one year. His passion for sustainable, local food and technique driven concepts grew as well as a respect for asian influences and knowledge of seafood.

In 2018 he traveled Europe for three months, staging at Amass restaurant in Copenhagen as well as Lyle’s restaurant in London. There he learned zero waste and biodynamic takes on fine dining. His passion for asian influences continued to grow as he moved to Los Angeles to work at sake bar Ototo as sous chef further expanding his knowledge on Japanese food and techniques.

In 2019 he returned to Serpico as CDC and helped pivot the restaurants’ concept during the 2020 pandemic to Korean takeout which then blossomed into a restaurant in itself; Kpod. There he further expanded his skills with fermentation and presentation.

Outside the kitchen Nick is passionate about biking, surfing, foraging, gardening, traveling and connecting with nature.

Marissa Chirico

Front of House & Beverage Manager

Born in Lansdale, PA Marissa Chirico is the guiding force behind the front-of-house experience at River Twice. Since joining our team in 2022 Marissa’s keen eye for detail and a passion for hospitality elevates every guest's visit with her warmth and professionalism.

Marissa’s journey in the hospitality industry began in 2019 with a deep-rooted fascination for the artistry and cohesion of food and beverage. Drawing inspiration from locally sourced and foraged ingredients, she crafts an intentional beverage program that mirrors the ethos of our kitchen.

Outside of the restaurant, Marissa is an avid traveler and a passionate advocate for community engagement. Whether she's exploring new cultures or giving back to her local community, her adventurous spirit and compassionate heart continue to inspire those around her.