He had experience working with some of the Delaware Valley's finest chefs, but the two years he spent in France changed his career, and his life.
He came home with knowledge of French technique and ingredients.
He also came back with a French-born wife, a photographer.
When they acquired the building that became Bistrot La Minette, she helped with the décor and did the dozens of photographs which line the walls. Images include her father and grandfather, both bakers.
The main dining room has a view of the open kitchen, there's also a separate room for private parties, and an outdoor terrace, weather permitting.
As for the food, Woolsey brings French techniques together with American ingredients that best approximate what he had at his disposal in France, Hence, fresh Jersey fluke substitutes for sole as the fish pan-sautéed in brown butter and lemon juice. But escargot is imported from Burgundy, and is served in U.S.-made ceramic vessels just like the ones Woolsey came to know in France.
Rather than a single plate with several escargots as most restaurants offer here, Bistrot La Minette's version has nine on a plate, each served in the individual vessel in which it was baked.
Desserts are all made in-house.
Woolsey insists that everything that possibly can, be made from scratch.
It's more work for the staff, but it ensures that the food conforms to his standards. What you eat will be unique, and, he hopes, exactly to your satisfaction.
The restaurant is at 623 S. 6th Street, just below South in Queen Village. It's open nightly for dinner.
For more information or reservations, phone 215-925-8000, or access http://www.bistrotlaminette.com
