Your Destination for First-Class Dining

Pittsburgh born and raised, Chef Dan Robison is a 2010 Le Cordon Bleu Culinary Institute graduate with over 15 years of fine dining experience. As the owner of a private chef business, he has traveled to more than 20 countries, immersing himself in each culture’s culinary traditions and refining his craft along the way.

Chef Robison’s style blends classical technique with modern creativity, grounded in a true farm-to-table philosophy. He works closely with local farms to source fresh, seasonal ingredients, crafting dishes that honor authenticity, innovation, and the connection between food and community.

Originally from Bellefonte near State College, Pennsylvania, Sous Chef Devin Conklin discovered his love for cooking at a young age while spending time in the kitchen with his family. With over 12 years of industry experience, he has built his career on passion, precision, and continuous learning.

After moving to Pittsburgh six years ago to advance his culinary journey, Devin expanded his expertise through studies at Penn State in meat processing and butchery, followed by specialized training at North Carolina State University in cured meats and charcuterie. His craftsmanship and dedication bring a refined, artisanal edge to every dish he creates.