From philadelphia.today
South Philadelphia native Tarik Ryant is rewriting the rules of Philly comfort food, one plant-based cheesesteak at a time, writes Wendy Daughenbaugh for 6abc.
At his Point Breeze “Food Lab,” known as Cheezy Vegan, the chef better known as Chef Reeky is proving that vegan cooking and Philly grit aren’t mutually exclusive.
Located at 1216 S. 17th St., the shop specializes in hearty plant-based takes on neighbourhood staples.
This includes a Philly cheesesteak, an Italian hoagie, a buttermilk “chicken” sandwich, and the McReeky, a breakfast sandwich loaded with American cheese, crispy tofu, sausage, and a spicy English muffin.
Ryant doesn’t hedge when it comes to his signature dish.
He says his cheesesteak can go toe to toe with anybody’s version of the city’s most famous sandwich.
However, convincing skeptics isn’t really the point.
What matters most to him is that customers leave the counter feeling like they ate clean and got their money’s worth.
Ryant’s road to the kitchen wasn’t a straight line.
After getting into trouble in the 1990s, he spent several years incarcerated at SCI Somerset, where he found an unexpected foothold: a culinary apprenticeship program.
He carried that skill forward after his release, pursuing higher education and eventually earning a gubernatorial pardon.
Then came another turning point.
After surviving a shooting, Ryant channeled the experience into Cloud Safe Kitchen, a mentorship program built to steer young people away from the mistakes that once defined his own path.
Now back in the neighborhood that raised him, Chef Reeky is building something rooted in more than just food: plants, perseverance and unmistakable Philly grit.
Read more about Chef Reeky’s journey and his mission with Cheezy Vegan at 6abc.
https://philadelphia.today/2026/08/point-breeze-chef-reeky-cheezy-vegan-philly-classics/
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