The Kitchen Calendar - Vangura

Chef Nicholas Saxon 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

Jill Kummer, WSET-2

Taste Great Wines
Westmoreland County Community College

Jill Kummer has been a culinary instructor for several years, teaching at both Westmoreland County Community college and Pittsburgh Technical College, specializing in beverage management/wines and spirits. After a successful career in food and beverage within the hotel industry, she made the decision to explore teaching opportunities within the hospitality industry. The study of beverages, specifically wine, has always been a passion and has shown throughout her career.

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.

Chef Gregory A. Nemchick, AAS, CC, CPC

Westmoreland County Community College

Chef Nemchick lives in Hempfield Township, Pennsylvania an Instructor and Lab Assistant at Westmoreland County Community College. Formerly a Sous Chef at Westmoreland Country Club, Chef Greg currently operates The Visiting Culinarian, a sole proprietorship personal chef enterprise, where he prepares dinners for his clients in their homes, and he also performs culinary demonstrations and interactive cooking classes across Westmoreland County where he is known as Chef G.

Nemchick obtained an Associate Degree of Applied Science in Culinary Arts from Westmoreland County Community College. Chef Greg is a member of the American Culinary Federation, where he is a Certified Culinarian (CC), and has his specialized certificate as a personal chef (CPC). Greg is a former recipient of the Rachal Ray scholarship through The National Restaurant Association Education Foundation (NRAEF), he serves on the board of directors in the capacity of executive secretary for the American Culinary Federation Laurel Highlands Chapter (ACFLHC). Chef Nemchick is a member of the United States Personal Chef Association (USPCA). Greg often serves on several Occupational Advisory Committees and as a NOCTI evaluator serving several local Career and Technology Centers (CTC). In November he was recognized as a Maître Rotisseur and inducted into the Chaine de Rotisseurs in Pittsburgh.

Greg brings thirty-eight years of business experience to the hospitality industry after serving in roles such as, Territory Manager, General manager, Vice President, Senior Vice President and President and CEO in the contract office furniture industry. Having had a lifetime interest in cooking and entertaining at home, it only seemed natural that after retirement in 2017 he would find his way into the world of culinary arts and hospitality industry. In 2021, in what he calls Act 2, he enrolled at Westmoreland County Community College with the desire to obtain his degree in Culinary Arts. At sixty-five years of age, he volunteered for every opportunity to immerse himself in the Culinary Arts department and graduated with high honors, and as the President of the local chapter of Phi Theta Kappa Honor Society.

Chef Nemchick has been married for Forty-Eight years to his wife Dianne, and they have one son Adam who lives near Philadelphia with his wife Kristin. Greg continues to give back to his community in his personal life currently serving on the Board of Directors at Redstone Presbyterian Senior Care, with past service as a board member to the American Red Cross Greensburg Chapter, LaRossa Boys and Girls Club McKeesport Pa., American Association of Interior Designers, Pittsburgh and Richmond Virigina Chapters, in total providing over twenty years’ volunteer service to these various organizations. 

Chef Derek Fritzel
Beurre Chaude
Eastern Westmoreland CTC

Chef Derek Fritzel has been professionally on the food scene for over 26 years from Michelin starred resorts, hotels, private country clubs, hospitals, restaurants, private homes, and plantation homes, Food, Beverage, and Accommodation Director for off-shore Drill Ships in the Gulf of Mexico as well as Culinary Instructor. His love for food and people lead him to participate in The Taste of the NFL, Jazz and Heritage festival, Mardis Gras Carnival, French Quarter Fest, Tales of the Cocktail, New Orleans Wine and Food Experience and Hosted the Chef’s Soiree of Louisiana. Chef Fritz began his studies as a Commis with his first Chef at the age of 13. His passion for food inspired him to attend The Culinary Institute of New Orleans. Upon Graduation his thirst for travel took him home to Pennsylvania, Atlanta, Orlando and back to New Orleans gathering acclimations and notoriety from TV appearances to nationally syndicated radio shows and notable awards. He is proud to be back home and resides in Ligonier with his sons teaching the next generation of young culinarians, creating for Beurre Chaude, and giving back to his community.

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