CHEF NICHOLAS SAXON,
THE RENAISSANCE HOTEL PITTSBURGH
SAXON FOOD INK
Though I am from Chicago, the city of Pittsburgh has provided me with great opportunity to sharpen my talents and utilize my skills. It has blessed me with a beautiful wife & three amazing kids, along with a place to call home.
I have worked both country clubs & private restaurants throughout my career, but feel that hotels give me the most thrill. It is the constant demand and philosophy that no two days are the same, which has excited me for over 10 years in hotels. A full house of banquet events and a steady flow of guests in the restaurant at the same time are my perfect combination for success in this business. I strongly believe in developing and mentoring the staff under me to promote growth to each individual. Along with being a Chef at various establishments, I have also taught 14 semesters in Food Hospitality at CCAC.
I would like to say that it is a pleasure to support and live up to these goals that our culture has established. We take what we do seriously and utilize everything to its maximum potential. I am a chef that does not believe in waste, whether we can use it or donate it to a food bank, minimum product gets thrown away. We have a safe kitchen and a great operation. We are disciplined but have fun at work. Every day is a new day & would say that I am fortunate to do what I love.
Warm regards & keep cooking,
Nicholas D. Saxon
Chef Jeff Maag
nATE’S CHOPHOUSE
Chef Jeff Maag is a Colorado Native who has called Pittsburgh his home for the last fifteen years. His career began in the steak house industry, and after moving to Pittsburgh, has headed several different styles of restaurants honing his skill and expanding his knowledge. Following years at Eddie Merlot’s Prime Steak and Sea, Chef Jeff has relocated to Nate’s Chophouse. As a premier Executive Chef, he has provided some of the city’s best Prime and Wagyu steak. Jeff has also won several awards at the city’s best culinary competitions and is an active contributor to several charities.
Chef Anthony Trunzo,
Capital Grille Pittsburgh
Anthony Trunzo started cooking at age 15 for his first job and has been doing it ever since. He has been with The Capital Grille for the past 10 years. His spent his most recent years as the Executive Chef with Capital Grille for 2 years in Pittsburgh and Executive Chef in Cleveland for 2 years prior to returning. He has gone to assist and develop other locations including King of Prussia, Philadelphia, and Boston.
Contrary to popular belief, he did not attended culinary school. Anthony has been fortunate over the years to have great influences and mentors around him to help grow and develop in the culinary world. He is a member of the American Culinary Federation and Chaine des Rotisseurs. He competed in cooking competitions for the Jeunes Chefs Rotisseurs Competition.