On this episode of Chef AF, our host Chef Jim Berman sits down with Chef Derek Stevens— a Steel City “burning star,” as he calls him, for shining bright in the local food scene. Stevens is the co-owner and executive chef of Pittsburgh’s Union Standard. Both gentlemen are Pittsburgh-natives and they focus their conversation around those cites that seem “forgotten” in the food world.
The two agree that as chefs they are always on the hunt for honest food. Chef Stevens is candid about his favorite Pittsburgh food spots, highlighting establishments like LeoGretta located in the Carnegie neighborhood and ran by Chef Greg Alauzen; as well as, DiAnoia’s Eatery in the Strip District and ran by Chef Dave DiAnoia.
“When I talk about those chefs… when I eat their food, I think ‘Damn, I wish I could cook like this guy’ you know?,” says Chef Stevens. “It’s really heartwarming in a way, you know? They really got it figured out. And sometimes they’re thinking the same thing [about other chefs].”
Listen to the podcast above to hear the full conversation, Chef Steven’s thoughts on the resurgence of downtown areas in cities like Detroit and Milwaukee, and how to cultivate interest for a local food scene in a “forgotten city.”
1:55 - Chef Derek Stevens’ Background
4:07 - Favorite Pittsburgh food spots
7:37 - Comfort Food vs. Fine-Dining
12:47 - Cultivating Interest for local food scene
17:19 - Incubators and the food scene
23:13 - Labor Shortage