IN GOOD TASTE
Candid conversations with the dining scene’s most engaging chefs
Chris Slaney, Chef and General
Manager, Pazzo An Italian Bistro
Pazzo An Italian Bistro
1614 Washington Road, Upper St. Clair;
412.481.9100, pazzopittsburgh.com
On the Menu: Scratch and made in-house
traditional Italian fare. Entrees include Fettuccine Pescadores (shrimp and crab), Pollo
Sorrentino (chicken) and Vitello Masala (veal).
Wines include a Dragani (pinot grigio) and
Dragani (montepulciano). The pizza is made
from scratch. Gluten free is offered with the
pasta, chicken and veal.
Why did you become a chef?
When I was young I would watch
my mother, Cathy, in the kitchen.
When I turned 16, I pursued a
kitchen job at a personal care
home as a dishwasher. While working there I
would watch the chef make sauces from scratch.
When I turned 18, I thought to myself, “I can do
this.”
QA
Photos courtesy of Pazzo An Italian Bistro
What led you to become the chef at Pazzo?
While at the personal care home, I moved on
to become a prep cook. After my job there, I
started at Amici Banquet Center as the line
cook and I met the owner, Edward Dunlap. He
owned different restaurants including Café Euro
South and Amici Banquet Center. I was with
the company for a year-and-a-half when I began
working at Dunlap’s first Pazzo Italian Bistro
location in Mt. Lebanon as a line cook. Eventually
I worked my way up through the kitchen to
become the chef. Today, my younger brother,
Jason, works for me at Pazzo \