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Mainline Restaurant and Wine Bar
Cosimo Menus and Wine List
Executive Chef Stephen Delaney
Stephen Delaney joins Cosimo Restaurant and Wine Bar as the new Restaurant Chef.  Born and raised in the Philadelphia and Chester County region, Stephen is a graduate of the Johnson and Wales University in Providence, Rhode Island.
Chef Delaney comes to Cosimo from the Naples Grande Resort and Club in Naples, Florida, as the Chef de Cuisine of Aura Restaurant and Bar. Stephen also worked at The Ritz Carlton, Naples Beach Resort as the Chef de Cuisine of the AAA four diamond restaurant, The Grill Room. With two and a half years at The Ritz Carlton, Stephen held other positions in the resort as Chef de Cuisine at the Gumbo Limbo and Terrace Restaurants.
Stephen worked as the Executive Chef at New York Eatery in West Chester, PA; The Buck Hotel and Ruhlings Seafood in Philadelphia, PA; and Café Chicane in West Chester, PA.
Specializing in Internationally inspired American cuisine, Stephen is happy to be back home, creating “recognizable food with an unexpected twist.” “Cosimo Restaurant and Wine Bar is the perfect environment to use the skills I have learned in all my culinary experiences. I gather inspiration from our amazing wine selections from all over the world and the freshest seasonal ingredients”, says Chef Delaney.
Pastry Chef Andrea Schwob
Andrea comes to Malvern, Pennsylvania from Florida where she served as Pastry Chef at the famed Hawaiian Chef Roy Yamaguchi’s, Roy’s Restaurant downtown, Naples.
 Born and raised in Caracas, Venezuela, Andrea graduated with a Bachelors degree in Law. During school she started baking and loved it so much, she opened her own dessert catering business. Discovering her passion, she moved to the United States enrolling at the Florida Culinary Institute in West Palm Beach, Florida.
Soon she was overseeing the dessert menu and recipe creation, food purchasing and management of the pastry staff at Roy’s. While in Naples, Andrea also worked at the Naples Grande Resort and Club in the production of desserts, mainly for, the resort’s newest dining venture, Aura Restaurant and Bar.
At Cosimo, Andrea delights in taking traditional desserts, deconstructing them and presenting them with a unique twist. Try her unique dessert shooters featuring shots of Tiramisu, Mango and tapioca and a surprisingly fresh take on peanut butter and jelly. You will not be disappointed.
The Wine Bar at Cosimo features 50 wines by the glass, from good quality, affordable wines, to some very special wines, like Duckhorn Merlot and Caymus Special Selection Cabernet Sauvignon, available in 3- or 5-ounce pours as well as smaller three-glass tastings. The wine bar features a nitrogen preservation system, to keep open bottles fresh and is served in Schott Zweisel Tritan titanium crystal stemware.
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