Meet Private Chef Frank | 5-Star Rated Chef in Pittsburgh, PA
- Frank Tokach
- Sep 1
- 12 min read
Updated: Sep 23
A Culinary Heritage Passed Down Through Generations
For Private Chef Frank, cooking isn’t just a career — it’s a legacy written into his very DNA. Long before he became one of Pittsburgh’s most sought-after private chefs, Frank was immersed in a culinary tradition that spanned generations and continents. His great-great-grandfather and great-grandfather were chefs in Italy, establishing a family lineage defined by passion, precision, and a love for food that nourishes both body and soul.
Growing up, Frank was fortunate to spend countless hours in the kitchen with his beloved grandmother, “Nunny”. She wasn’t just a cook; she was the heart of the family table, and her dishes were as much about love as they were about flavor. For Frank, the kitchen became a classroom, and Nunny was his first true teacher. Watching her knead pasta dough, simmer sauces, and bring together ingredients with ease left an indelible mark on him.
More than recipes, Nunny instilled in Frank a philosophy: food is an expression of love and tradition. Preparing meals for the family was her way of showing care, and those early experiences shaped Frank’s own approach to cooking. To this day, he often recalls how emotion and memory were always present in the food she served. In his words, “My grandmother’s cooking was about more than taste — it was about connection. That’s what I carry with me into every kitchen I step into.”
Private Chef Frank was recently featured on Post-Gazette.com
This deep-rooted heritage gave Frank not only technical skills but also an emotional compass for his career. Every dish he creates today — whether it’s for an intimate anniversary dinner or a festive gathering of friends — carries the imprint of those formative moments. His story is proof that great chefs are not only trained in culinary schools and professional kitchens, but also shaped by the hands and hearts of the people who came before them.
From Culinary School to Caesars Palace
While many chefs discover their passion later in life, Frank knew from an early age that the kitchen was where he belonged. After high school, he pursued his formal training at the Pennsylvania Institute of Culinary Arts, a decision that set the stage for a career defined by ambition and resilience. His dedication was evident from the start — Frank graduated third in his class, never missing a single day of instruction, a testament to both his competitiveness and his commitment to mastering his craft.
Upon graduation, Frank earned a prestigious externship at Caesars Palace in Lake Tahoe, Nevada, an experience that would prove to be a defining moment in his culinary journey. On his very first night in the steakhouse pantry, he was thrown into the deep end. What was supposed to be a “slow Monday night” turned into more than 400 covers. For many, that kind of trial by fire would have been overwhelming. For Frank, it was exhilarating. The rush of service, the pressure of the line, and the satisfaction of surviving such a high-stakes evening lit a fire in him that would never go out.
His time at Caesars Palace wasn’t easy — working long hours across multiple kitchens, Frank often had to prove himself the hard way. At one point, he was stationed on the grill in the property’s Italian restaurant, and nearly 200 of his orders were sent back on his first night. But instead of giving up, he studied, practiced, and improved, reducing errors night after night until his station ran flawlessly. That determination to learn and grow under pressure became a cornerstone of his culinary philosophy.
During his externship, Frank also gained exposure to a wide range of cuisines and techniques, from Chinese to banquets to intricate pastry work in the bakeshop. He even found himself peeling shrimp for hours on end — ironic, considering his allergy to shellfish. Yet, every challenge became a lesson. Frank understood that mastering the basics was just as important as executing complex dishes, and he embraced every opportunity to refine his skills.
Caesars Palace also introduced Frank to the glamour and prestige of high-profile cooking. While there, he prepared meals for celebrities including Reba McEntire, Robin Williams, George Carlin, and Dennis Rodman. These experiences set a new standard of professionalism for him, proving that excellence in the kitchen could create unforgettable moments for people from all walks of life.
Looking back, Frank often credits his Caesars Palace years with setting the bar for his career. It wasn’t just about learning recipes — it was about cultivating discipline, consistency, and a relentless drive to deliver exceptional dining experiences. That same drive continues to guide him today, whether he’s creating a private chef’s table in a Pittsburgh home or designing menus for milestone celebrations.
Rising Through Pittsburgh’s Culinary Scene
Returning home from Lake Tahoe, Frank brought with him a new level of skill, confidence, and determination. His first job out of culinary school was at the Sheraton Station Square, one of Pittsburgh’s landmark hotels. Starting as a line cook, he earned just $7.50 an hour — a humble beginning for someone who would soon become one of the city’s most recognized chefs. But Frank made the most of every opportunity. Under the guidance of Chef Mike Fischetti and a team of seasoned professionals, he learned the ins and outs of hotel dining, banquets, and large-scale food operations.
Within just two years, Frank was entrusted with leading the opening of a brand-new restaurant inside the Sheraton: Pittsburgh Rare. Helping to design the kitchen, craft the menu, and oversee the launch, Frank quickly stepped into the role of restaurant chef. The team’s hard work paid off — just six months after opening in 2002, Pittsburgh Rare was named the “Best New Restaurant” in the city. The recognition was a turning point, putting Frank on the radar as a chef to watch in Pittsburgh’s competitive dining scene.
At Pittsburgh Rare, Frank also gained experience with high-profile events, cooking for the Pittsburgh Steelers, celebrities, and exclusive galas. The fast pace and high expectations sharpened his leadership and culinary creativity, building the foundation for the next chapter of his career.
Capstone Grill – Mastering the Grill
After his tenure at the Sheraton, Frank accepted the role of Chef de Cuisine at The Capstone Grill, an upscale casual restaurant known for hand-cut steaks and an ever-changing menu of fresh seafood. There, Frank found himself running the busiest grill station of his life, sometimes cooking nonstop for hours on end. It was a trial by fire, but it also gave him the freedom to experiment with recipes and showcase his creativity. Their monthly wine dinners became a staple, earning the restaurant a loyal following and proving Frank’s ability to craft experiences as much as meals.
The Pittsburgh Athletic Association – Leading at the Highest Level
From Capstone Grill, Frank rose to one of his most prestigious positions: Executive Chef and Food & Beverage Director of the Pittsburgh Athletic Association (PAA). Overseeing a multimillion-dollar kitchen and a union crew of more than 40 staff, he was responsible for both fine dining and large-scale events. The PAA was old-school and prestigious, and the demands were relentless — long hours, holidays spent at the club, and events that required 28-hour shifts without rest.
Despite the challenges, Frank thrived in this environment. He managed budgets, menus, and logistics while still finding joy in mentoring his team. The PAA solidified his reputation as a chef with both creative flair and business acumen, able to handle the pressure of large-scale operations without sacrificing quality.
Expanding Horizons – St. Clair Country Club, Nordstrom, and More
Frank’s Pittsburgh journey also included key executive roles at the St. Clair Country Club, Greensburg Country Club, and Nordstrom, where he refined his fine dining techniques and elevated his standards for hospitality. Each position offered unique challenges, from catering elegant weddings to orchestrating high-volume service for members and guests. With every step, Frank added new layers of expertise, always pushing himself to grow.
Through these years, Frank’s name became synonymous with excellence in the Pittsburgh culinary community. Whether running a grill station, directing a banquet kitchen, or crafting innovative fine dining menus, he consistently proved that his skills, leadership, and creativity could adapt to any stage.
This period of his career wasn’t just about professional advancement — it was about building the credibility and experience that would later define Private Chef Frank as the trusted choice for intimate, personalized dining experiences in Pittsburgh, Pennsylvania.
Entrepreneurship and Lessons from Redwood Café
After years of climbing the professional ladder in Pittsburgh’s top kitchens, Frank was ready to test his skills as an entrepreneur. His vision came to life in Redwood Café, a cozy yet ambitious spot in the heart of Mt. Lebanon. Unlike the grand scale of the Pittsburgh Athletic Association or the bustling hotel kitchens, Redwood was designed to be intimate and personal — an eight-seat lunch counter with a focus on gourmet sandwiches, salads, and nightly specials that reflected Frank’s creativity.
But what truly set Redwood Café apart were the chef’s table dinners. Once a month, Frank closed the restaurant to host a coursed, reservation-only dining experience. These evenings quickly became a hit, drawing food lovers who wanted a more exclusive and interactive encounter with the chef behind the counter. Coverage in local outlets like Pittsburgh City Paper, LeboMag, and the Post-Gazette praised the concept as a modern take on the classic lunch counter and a showcase of Frank’s innovative approach to casual fine dining.
Despite the initial excitement, Redwood Café faced challenges beyond Frank’s control. Repeated flooding from the building above — first from storms, then plumbing issues, and eventually from a tenant’s intentional negligence — forced the restaurant into crisis mode. After years of battling setbacks, the café was ultimately unsustainable.
Yet, what could have been seen as failure became the spark for something greater. During one of those floods, a loyal customer suggested Frank bring his coursed-out dinner to their home instead of canceling. Frank agreed, packed up his ingredients, and delivered the full experience in their kitchen. The night was a success — intimate, memorable, and unlike anything Pittsburgh had seen before.
That dinner planted the seed for what would eventually become Private Chef Frank, proving that sometimes, the end of one chapter creates the beginning of another.
Executive Roles & Big Stages
Even as Redwood Café came to an end, Frank’s reputation as a versatile and accomplished chef continued to open doors. He soon took on some of the biggest roles of his career, showcasing his ability to thrive in both intimate kitchens and large-scale operations.
One of the most prominent positions was serving as Executive Chef of PNC Park, home of the Pittsburgh Pirates. Running a stadium kitchen was unlike anything Frank had ever experienced. With seating for nearly 38,000 fans, the scale was staggering — dozens of concession stands, luxury suites, banquet operations, and private events all required his leadership. During his tenure, Frank created innovative ballpark dishes that were featured in Food & Wine magazine, proving that stadium food could be both creative and gourmet. The intensity of 10-day homestands, rain delays, and 30,000 steps per game was grueling, but it reinforced his ability to deliver under pressure.
Equally important to Frank was his role as a mentor and educator. He served as an instructor of culinary arts at CCAC and taught public cooking classes at Crate in Greentree, sharing techniques and recipes with students of all skill levels. Teaching allowed him to pass on his passion and knowledge, a responsibility he embraced with the same dedication he brought to professional kitchens. (Book A Cooking Class With Private Chef Frank )
From stadium crowds to private classrooms, Frank’s ability to balance leadership, creativity, and teaching solidified his place as one of Pittsburgh’s most dynamic chefs.
Private Chef Frank – Bringing the Restaurant to You
For many chefs, the COVID-19 pandemic was a breaking point. For Frank, it was the beginning of something extraordinary. After years of leading massive kitchens, teaching, and running restaurants, he realized that people craved more than just a meal — they wanted an experience. With restaurants closed and gatherings limited, Frank found his calling in a concept he had tested years earlier during the Redwood Café days: bringing fine dining directly into people’s homes. Thus, Private Chef Frank was born. (Book A Private Dinner Here)
What started with a single dinner for his sister soon turned into word-of-mouth momentum. Clients who had dined at his restaurant, crossed paths with him in country clubs, or attended one of his classes began booking private in-home dinners. Each event was unique — menus were customized for the occasion, and Frank treated every kitchen as though it were his own restaurant. His outgoing personality and approachable style instantly put guests at ease, transforming their dining rooms into five-star experiences. One guest summed it up best: “It’s like he’s part of the family cooking in the kitchen. I didn’t feel like a stranger at all — and this was our first dinner with him.”
The services quickly expanded beyond intimate dinners. Frank began cooking for weddings, anniversaries, bachelorette parties, birthdays, and holiday gatherings, creating memories that would last far beyond the last bite. He introduced cooking classes for couples and groups, with pasta-making traditions becoming a favorite around Christmas — a direct tribute to the recipes his grandmother Nunny passed down.
His reputation grew not only for his food but also for his heart. Frank regularly donates his time and talent to charity dinners supporting organizations like March of Dimes, Autism Speaks, McGuire Memorial, Food Helpers, and veterans’ charities. These events highlight his belief that food has the power to bring people together and give back to the community.
Today, Private Chef Frank is recognized as one of the top private chefs in Pittsburgh, Pennsylvania, trusted by everyone from young families to the Pittsburgh Steelers and the University of Pittsburgh. His menus often feature ingredients sourced from local farms, keeping his cooking fresh, seasonal, and deeply connected to the region.
Whether it’s a multi-course chef’s table, an interactive cooking class, or a festive private gathering, Frank’s philosophy is the same: never settle, always evolve, and make every meal unforgettable. In every home he enters, he delivers not just dishes but experiences — the kind of moments that guests reminisce about for years.
Recognition & Community Impact
Over the years, Frank’s culinary journey has earned him more than just satisfied clients — it has brought him recognition as a chef who embodies both talent and authenticity. Yet, what sets Frank apart isn’t just his accolades — it’s his unwavering commitment to people. Clients often remark on his warmth, humor, and ability to make them feel comfortable in their own kitchens. For Frank, being a chef isn’t simply about preparing food; it’s about building connections and creating experiences that feel personal, meaningful, and unforgettable.
His community ties run deep as well. Whether donating charity dinners, partnering with local farms, or teaching cooking classes that pass down traditions, Frank remains rooted in the values instilled by his family. In Pittsburgh, he is not only seen as a private chef but also as a trusted member of the community, always eager to give back.
The Future – Dal Campo
While Private Chef Frank has established himself as one of the premier private chefs in Pittsburgh, he knows his journey is far from complete. Always evolving and pushing himself creatively, Frank has been quietly shaping his next vision: a project he calls Dal Campo.
Inspired by his experiences at Redwood Café and his travels in Italy. Unlike traditional fine dining, Dal Campo will focus on interaction, storytelling, and unforgettable flavor pairings — a true performance in the art of food.
Frank envisions Dal Campo as a multi-phase project, growing slowly and intentionally, with every step rooted in quality rather than speed. His philosophy is clear: crawl before you walk, walk before you run — then win the race. By the time he reaches this milestone, Frank wants not only to showcase his culinary creativity but also to cement his legacy in Pittsburgh’s dining scene.
For Frank, the future isn’t just about opening another restaurant. It’s about creating something unlike anything else in the region, an experience that blends tradition, innovation, and passion.
Conclusion
From his earliest days learning at his grandmsother’s side to leading multimillion-dollar kitchens and building his own brand, Frank’s journey is a testament to passion, perseverance, and purpose. Every chapter — from Caesars Palace to Pittsburgh Rare, from Redwood Café to PNC Park — has shaped the chef he is today: a professional who blends technical mastery with genuine warmth.
As Private Chef Frank in Pittsburgh, Pennsylvania, he now offers something rare in today’s dining landscape: the chance to enjoy restaurant-quality cuisine in the comfort of your own home. Each menu is personalized, each event is designed to be memorable, and every dish carries the weight of his heritage and experience.
Whether you’re planning a wedding, celebrating an anniversary, hosting a dinner party, or simply wanting to learn how to make homemade pasta, Private Chef Frank delivers more than a meal — he delivers an experience. His story is proof that food can build connections, create traditions, and transform ordinary nights into unforgettable celebrations.
For Pittsburgh families, couples, and businesses, the opportunity to welcome Chef Frank into your kitchen is more than just hiring a private chef. It’s an invitation to share in his journey — and to create memories that will last a lifetime.
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