INGOOD TASTE
Candid conversations with the dining scene’s most engaging chefs
Eric Von Hansen, Chef,
Caliente Pizza and Draft House
Caliente Pizza and Draft House
329 Castle Shannon Boulevard, Mt. Lebanon;
412.344.5566, pizzadrafthouse.com. Oth-
er locations include 4624 Liberty Avenue,
Bloomfield (412.682.1414) and 4706 William
Flynn Highway, Allison Park (412.486.1010).
On the Menu:
Caliente Pizza and Draft House is a full-service
dine-in restaurant, with takeout and delivery
options. The menu includes, but is not limited
to everything from pizza, hoagies and wings
to burgers and salads. Using fresh and locally
sourced ingredients, made-from-scratch
dough, pizza sauces and wing sauces are
made to order. The restaurant also features
local and hard-to-find beer from around the
world.
Why did you become a chef?
I wanted to become a chef because
I have a love for food and a passion
to cook great food. It all started
when I was a young boy. My father
always had a garden and grew vegetables such
as carrots, peppers, cucumbers, tomatoes, basil,
cabbage, parsley and potatoes. Fresh ingredients
were always on our table for dinner—cooked
by my mom and dad. It’s there where my love of
cooking began.
Q A
What led you to work for Caliente Pizza and
Draft House?
Caliente owners Nick and Angie Bogacz are
childhood friends of mine. They came to me a few
years ago while I was working as the chef at Lucca
Ristorante on South Craig Street in Oakland. They
wanted to discuss the next steps for their company
in an effort to grow it. I was honored to help and be
a part of Caliente’s move forward. I’ve worked for
the restaurant now for three years.
Who h