Rob Morasco Signature Chef

Chef Rob Morasco grew up in Pittsburgh with one Polish and one Italian grandmother and a mother who learned to cook all the traditional dishes—from pierogies and ravioli to galumpkies (stuffed cabbage rolls) and fried smelts. He describes his cooking style today as simple, fresh, clean and uncomplicated. Rob closely follows food trends to discover what’s happening and what’s coming. “I’m amazed at the explosion of plant-forward dishes. The train has left the station, and it’s not stopping,” he says.

"Cauliflower is the new kale on the superfood journey. "