Executive Chef Sola
Executive chef jamie sola
Currently living in Pittsburgh, PA, I grew up in the central Massachusetts and surrounding Boston area. After moving to Raleigh, NC in 2002 I decided to head back north to Providence, RI and attend Johnson and Wales University in 2003. While in Providence I had the fortunate experience of working with Anthony Tarro who had studied in Bologna, Italy. We opened Siena which has been one of the top rated Italian restaurants in the state for decades.
After some time cooking in Rhode Island after graduation, I had gotten an opportunity to spend 3 months in Los Angeles to study sushi at the Sushi Chef Institute. I had studied under Andy Matsuda from Osaka, Japan who is nothing less than a master of his craft and one of the most influential people I have ever met. From LA I moved back to NC where I worked for the majority of my career.
I was also fortunate to have had the opportunity of opening multiple restaurants in the Raleigh Durham area as well as spending three years working for Scott Crawford and Steven Greene at the Umstead Hotel and Spa in Cary, NC. After working with Crawford for those three years, I can honestly say I have never looked at food with such appreciation to what it truly is and can be. The time I spent working with Crawford and Greene was a life changing experience that not only developed my culinary skills but also changed me as a person as well as my outlook on life for the better.
From the Umstead, I went on to stage at Jean Georges’ in NYC, as well as working in Durham with Matt Kelly and Todd Whitney at Vin Rouge on the famous Ninth Street across from Duke University before moving to Pittsburgh in 2012.
After spending a few years in Pittsburgh, I found myself as a Sous Chef at Spoon, in East Liberty, Allegheny Country Club as Chef de Cuisine and opening Southern Tier Brewing Company as Executive Chef. I met and worked with (Revival owner) Chef John King for a number of years at Allegheny Country Club before joining him at his own restaurant years later as his Executive Chef at Revival on Lincoln.
Currently we are still in our first year and have been working hard on bringing familiar yet diverse cuisine to the Pittsburgh community.We strive to bring tact and discipline from the top restaurants in the nation to apply to our cuisine.