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Executive Chef
Lidia's Pittsburgh
400 Smallman St.
412-552-0150
www.lidiasitaly.com
How long have you been in your current position?
Two years in November.
What trait do you admire most in others?
Loyalty—you can teach people a lot of things in life, but to have people that are truly loyal to you is special.
If you could have any job, anywhere, what and where would it be?
I would love to work anyplace in Italy for six months doing anything, even just washing dishes—and to experience the culture and cuisine. But honestly, I am extremely happy to just be here at Lidia's.
What dish do you prepare for yourself when you don't have a lot of time?
I love fresh pasta of any kind: some flour, eggs, and water, drizzled with a little EVO, and you have a meal all in itself.
Best thing about your job?
I love the people at Lidia's. I was fortunate enough when I came to Lidia's to be able to bring some very valuable people with me, specifically my chef de cuisine, Jason Whitecotton, and my sous chef, Jeff Horn. It is a pleasure to come to work every day with people you can count on. My least favorite thing is the commute—I commute from Farmington 90 minutes each way every day.
Your favorite holiday?
Christmas! My wife Suzi and my son Logan and I have a tradition were we go and cut down a Christmas tree ourselves. I love getting to spend time with them and to be around friends and family and to watch my son open his presents. It doesn't get any better.
What's the best vacation you ever had?
I don't really get to take much vacation time—that's just the nature of the business. So to narrow it down, let's say anytime away spent with my family is the best.
Thank you, Jeremy. |
