Chef Robert Reid’s family owned and operated a small seafood restaurant in Pittsburgh, and he was often in the back of the restaurant until late at night. Then the family would head to a 24- hour diner where the cook was a “machine,” taking every order verbally. “Every move he took was purposeful, and I try to emulate him in all that I do,” says Robert. “I call it Purposeful Action.” He says he loves the energy and passion it takes to be a Chef. He’s inspired daily by the diversity at his location and serves foods from many cultures, including Asian, Italian, Mediterranean, Mexican and more.