Executive Chef Justin Melnick of the historic Pittsburgh Field Club in Fox Chapel, PA got his start at the prestigious Culinary Institute of America and gained on-the-job experience alongside celebrated chefs Todd English at Olives and Barbara Lynch at The Butcher Shop. He served as Executive Chef at Spello in Mars PA for almost two years. He also spent five years on Martha’s Vineyard working for the world-renowned Relais & Chateaux property, The Charlotte Inn, where he was recognized by Boston Magazine with a Best of Boston award. Prior to that, he was Executive Chef at the award-winning Tomasso Trattoria in Southborough, MA. There, he was also recognized as a Best of Boston Award Winner and garnered awards and accolades from Zagat, USA Today, and other publications. During a three-month sabbatical in Italy, he honed his considerable skills working in restaurants, wineries, and farms throughout the country, gathering inspiration along the way.

Melnick’s website www.culinaryrd.com, highlights his adventures in cooking, travel, podcast, and more.