More than faces Behind the Counter
Our mongers are your personal guides through the world of artisan cheese, eager to share a taste and the story behind every wheel.
Certified Cheese Professional (CCP)
Davey Jeff
Hailing from Northern Arizona and finding his home in Philadelphia in 2006, Davey is a true veteran of the curd. His journey began in 2008 in the deli aisles of Whole Foods before he found his true calling behind the cheese counter, eventually joining the Di Bruno Bros. family around 2011. A Certified Cheese Professional (CCP) since 2021, Davey’s expertise is legendary—even earning him the title of "Best Cheese Monger" by Philadelphia Magazine in 2018.
Beyond the counter, Davey is a dedicated culinary adventurer. Whether he’s collecting rare cookbooks, participating in the Binding Agents cookbook club, or exploring international cuisines, he is constantly seeking out new flavors. He takes immense pride in making cheese education accessible, bringing the stories and tastes of far-off lands directly to our neighbors who might not have the chance to travel to the source. When he’s not cracking open a new wheel or reading up on global recipes, you can find him strolling through the city streets with his boyfriend and their dog.
The Big Cheese
Kat Filipkowski
Kat isn’t just a monger; she’s carrying on a family legacy that stretches back generations. Her great-grandfather was an Italian immigrant and a butcher right here on 9th Street, making her return to Di Bruno Bros. in 2021 a true homecoming. Kat is a rising star in the cheese world, currently preparing for her CCP exam and fresh off a prestigious Anne Saxelby Legacy Fund apprenticeship at Uplands Cheese in Wisconsin. While there, she got her hands dirty crafting the legendary, seasonal Rush Creek Reserve.
When she isn’t competing on the big stage at Cheesemonger Invitational (CMI) in NYC, Kat is a force for education in our shop. She’s an avid cook who balances a deep reverence for traditional Italian flavors with a fearless experimental streak. Whether she's mentoring fellow mongers or guiding a customer to their new favorite wedge, Kat brings the heart of the Italian Market to everything she does.
Certified Cheese Professional (CCP)
Scottie Lewis
Originally from Kentucky but landing in Philadelphia in 2015, Scottie’s journey began in the bustling aisles of Reading Terminal Market. He cut his teeth as an apprentice and prep cook before bringing his talents to Di Bruno Bros. in 2017. A Certified Cheese Professional (CCP) since 2019, Scottie is a true student of the craft, constantly fascinated by how just four simple ingredients—milk, salt, rennet, and starter culture—can create an infinite universe of flavor.
If you’ve ever attended a Di Bruno Bros. After-Hours event, you’ve likely seen Scottie in his element. Known for his magnetic personality and effortless showmanship, he turns every tasting into an immersive experience. While he has a deep affinity for the rugged, nutty profiles of Alpine-style cheeses, Scottie is currently broadening his horizons by diving into the worlds of craft beer and wine pairings. Whether he’s explaining the science of a starter culture or find the perfect jam for a Gruyère, Scottie makes sure every guest leaves with a full stomach and a bit of new wisdom.
Olivia Jacocks
Originally from Rockville, Maryland, Olivia moved to Philadelphia in 2013, but it wasn't until 2023 that her path led her to the historic Italian Market counter. Drawn to the role by a lifelong fascination with medieval history, she sees cheesemaking as a living connection to centuries of tradition. Shortly after joining the Di Bruno Bros. family, Olivia discovered a serendipitous link to her own history: old photos of her grandmother shopping at the very same Italian Market in her youth. This deep sense of heritage fuels Olivia’s drive as she prepares to take the stage at the Hammerstein Ballroom to compete in this year’s Cheesemonger Invitational—facing off in a friendly rivalry with her colleague, Kat.
When she isn’t training for competition, Olivia is a creative force behind our After-Hours events. She thrives on the collaborative energy of building elaborate cheese boards, constantly pushing the boundaries of traditional pairings alongside her peers. For Olivia, the "Cheese Cave" is a classroom where she hopes to shatter guest expectations by introducing them to rare European styles and the dedicated small-batch makers behind them. She believes that when people truly understand the origin of their food, they develop a deeper reverence for every bite, and she is tirelessly self-motivated to ensure every visitor leaves with that newfound appreciation.
Emilio V. Mignucci
For Emilio Mignucci Jr., the Italian Market isn’t just a workplace—it’s home. His journey began at the age of eight, where he could be found grating hunk after hunk of Parmigiano, handing out samples, and selling fresh focaccia to the 9th Street faithful. His early love for the craft was forged in the prep kitchen of Di Bruno’s old sandwich shop, Pronto, a passion that eventually led him to culinary school and a deep-dive apprenticeship at the renowned Jasper Hill Farm. In the caves and catacombs of Vermont, Emilio learned the soul of the "make," spending his days brushing rinds, cutting curds, and tending to aging wheels. This hands-on expertise, combined with his culinary degree, makes him a true powerhouse behind the counter, though he’ll humbly tell you he still learns something new from his fellow mongers every single day.
When he isn’t dreaming up creative ways to reinvent traditional Italian recipes or preparing for his 2027 run at the Cheesemonger Invitational, Emilio is our resident charcuterie authority. A self-proclaimed prosciutto fanatic, he could happily live off a loaf of bread and a slice of Rotondo Dolce. Outside the shop, Emilio’s world is a vibrant mix of family time with his wife, Francesca, and his dogs, a die-hard devotion to the Phillies, and a serious passion for collecting Pokémon. Whether he’s simmering a pot of his signature homemade soup or working the weekend shift alongside his family, Emilio embodies the camaraderie and heritage that have defined Di Bruno Bros. for generations.
Mark Hurst
Mark’s history with Di Bruno Bros. spans over 35 years—long before he ever stepped behind the counter as an employee. A fixture at the 9th Street shop for decades, he fondly remembers the days of hand-scooped cheese spreads and homemade tubs, staying loyal to the brand through every era. After a distinguished 25-year career in the banking industry, Mark decided to trade interest rates for artisanal rinds, retiring from finance to finally pursue a career fueled by his deepest passion: the art of cheese and charcuterie.
Living just steps from the Italian Market for years, Mark cultivated his palate one sample at a time, listening to the stories of the mongers who came before him. Now, with four years of experience behind the counter himself, he has come full circle from devoted customer to expert guide. Despite his deep knowledge, Mark maintains a student’s heart, claiming that his favorite part of the job is the fact that he still learns something new every single day—usually from the very peers he now calls his teammates..
Curated In the Cave: Monger’s Approved
Step outside the familiar and let our Certified Cheese Professionals guide your palate. Discover a hand-picked selection of cheeses that define the craft, curated by the experts who know every rind and recipe.
Monger-Made Gifts
We’ve taken the guesswork out of the perfect pairing by combining our world-class cheeses with the legendary snacks that made us known. From salty charcuterie to artisanal sweets, these hand-packed boxes bring the full Di Bruno Bros. counter experience straight to any door.
