INGOOD TASTE
Scott Croyle, Executive Chef,
Table 86 by Hines Ward
Candid conversations with the dining scene’s most engaging chefs
Table 86 by Hines Ward
530 Northpointe Circle, Seven Fields;
724.741.0860, hineswardstable86.com
On the Menu: Freshly prepared made-fromscratch entrees, from pasta and seafood to
steak, specialty sauces, salads, soups and
desserts. A variety of dishes include Butcher
Block burgers, Korean BBQ ribs, pulled pork,
smoked ribs and chicken wings. A full wine
bar includes Riesling, Chardonnay, Merlot and
Cabernet Sauvignon, to name a few.
Why did you become a chef?
I was raised in a food-oriented
family and I could always be
found in the kitchen with my
mom, Marguerite, or my grandma,
Katherine. I grew up in my grandma’s kitchen—
she was one heck of a cook. Being that she was
Syrian and Italian, my grandmother would
make everything from stuffed grape leaves to
meatballs—every Sunday. I loved cooking and
attended the Pennsylvania Culinary Institute.
I started my career at Scoglio’s and went from
making salads to becoming one of the chefs.
I jumped around downtown quite a bit after I
worked there and ended up opening Piccolina’s
Restaurant in Upper St. Clair as one of the chefs.
After Piccolina’s, I went to work at Atria’s in
Murrysville, Mt. Lebanon and Pleasant Hills for
three years.
QA
What led you to work at Table 86 by Hines
Ward?
I reached out to Hines Ward’s partner, Howard
Shiller, and before I knew it I had a meeti