Private Chef Frank Tokach CPC Featured on CBS Pittsburgh: Behind the Scenes of His Signature Summer Recipes
- Frank Tokach
- May 14
- 5 min read
Updated: May 20
When CBS Pittsburgh invited me back on Talk Pittsburgh, I was honored. It was my second time cooking on air with them, and this time around I wanted to bring something that felt like summer in Pittsburgh — light, fresh, and full of flavor.
I ended up preparing a seasonal menu: my signature mini crab cakes with lemon aioli, a grilled watermelon salad with mint vinaigrette, and for dessert — mini chocolate chip cannoli, a nod to my Italian roots and my grandmother Nunny, who inspired so many of the flavors I cook with today.
The opportunity came shortly after I served as a VIP sponsor at a local charity fundraiser for Gilfillan Farm, a historic 15-acre farm in the South Hills focused on community education and conservation. I had no idea that event would lead to a message from CBS a few days later — but I’m so glad it did.
In this post, I want to share what it was like being back in the studio, what I cooked and why, and what these moments mean to me as a private chef in Pittsburgh.
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What I Cooked on CBS Pittsburgh — and Why People Keep Asking for It
Every time I cook, whether it’s for clients or on a show like Talk Pittsburgh, I think about how to create an experience — not just a dish. I chose these three because they’re some of the most requested dishes when people hire me for private dinners here in Pittsburgh.
Mini Crab Cakes with Lemon Aioli
Packed with lump crab and minimal filler, these are always a hit. Served with a zesty lemon aioli, they’re clean, flavorful, and have even earned me the title of having the best crab cakes in Pittsburgh.
👨🍳 Fun Fact:
Believe it or not, I’ve never actually tried my own crab cakes — I’m allergic to shellfish! But thanks to my cousin (and sous chef) Tyler, who loves telling people this while we’re serving them, the secret’s out.
Still, I know exactly how they should taste — because I’ve perfected the base flavors that tie it all together. As long as the wet base is right, I know the final dish will deliver.
Grilled Watermelon Salad
This salad surprises people in the best way. It’s bright, refreshing, and a little playful — with mint vinaigrette, pickled onions, crumbled feta, and a dusting of black lava salt. It’s become a favorite at summer parties and private dinners across the city.
Mini Chocolate Chip Cannoli
These are personal. Inspired by my Italian grandmother Nunny, I make them light and crisp, then fill them fresh before serving. They’re simple, sweet, and full of love. Over time, these (and a few others) have become go-to dishes for events all over Pittsburgh — private dinners, anniversaries, parties, and more. They’re not fancy for the sake of being fancy — they’re comforting, seasonal, and easy to enjoy.
When people hire me, my goal is always the same: to create something thoughtful, familiar, and just a little special. Whether it’s for two guests or twenty, it’s about making everyone feel cared for — and giving them a meal they’ll still be talking about the next day.
Behind the Scenes: What You Didn’t See on Talk Pittsburgh
Cooking on live TV is a whole different experience than cooking in someone’s home. The pace is quicker, the space is tighter, and every second counts — but the goal is still the same: make great food and connect with people.
Behind the scenes at Talk Pittsburgh, the crew was incredible. We laughed, talked food, and created a kitchen vibe that felt surprisingly real — even with cameras rolling. I had most of my ingredients prepped in advance, but there’s always a little improvising involved when you’re live.
One thing that stood out this time was how natural it felt. Maybe it’s because I love teaching as much as cooking. Or maybe it’s because when you’re sharing food that means something to you — it’s easy to stay grounded, even in front of a camera.
At the end of the day, whether I’m in a client’s kitchen or under studio lights, the job stays the same: make food people love, and create a moment they’ll remember.
My Culinary Roots: Why Cooking Is Personal
Before I ever wore a chef’s coat, I learned to cook in my grandmother’s kitchen. Nunny could feed a crowd with whatever she had, and every meal she made had heart. That’s where my love of cooking started.
That spark turned into a career spanning over two decades — starting at the Sheraton Station Square, and leading through executive chef roles at restaurants, hotels, country clubs, and even PNC Park. But what I love most now is being able to bring it full circle — cooking in people’s homes, just like Nunny did.
The mini cannoli I shared on CBS? That’s not just a dessert — it’s a memory. And that’s what this work is about: connection, tradition, and care.
What it means to me when people review me as One of Pittsburgh’s Best Private Chefs
Being called one of the best private chefs in Pittsburgh — by my clients and even by CBS Pittsburgh — is a huge honor. It’s definitely not something I take lightly.
To me, being a private chef means more than just cooking great food. It means being invited into someone’s home — into their life, really. I get to meet their families, see how they gather, and be part of their most meaningful moments, whether it’s a birthday, anniversary, or just a well-deserved night off.
When someone trusts me enough to cook for the people they love, that’s something I respect deeply. I take that responsibility seriously. That’s why I handle everything — from planning the menu to shopping, prepping, cooking, serving, and cleaning up afterward. I don’t just wipe down counters — I leave every kitchen cleaner than I found it. Because when someone welcomes you into their home, the least you can do is treat it with care.
This isn’t just about food. It’s about creating an experience that feels easy, joyful, and full of warmth. Every client I work with deserves to feel taken care of — not just through what’s on the plate, but in how I carry myself throughout the entire evening.
That trust people place in me? That’s what makes this work so special.
Watch the Segment: CBS Pittsburgh x Private Chef Frank Tokach
If you missed the live segment, you can catch the full clip below. You’ll see the full summer menu — crab cakes, grilled watermelon salad, and mini chocolate chip cannoli — all made fresh in the studio. Watch now:
Whether you’re considering hiring a private chef in Pittsburgh or just want a taste of what I do, this clip gives a great behind-the-scenes look.
Final Thoughts: Grateful to Cook for the City I Love
Being featured on CBS Pittsburgh was an incredible experience — not because of the spotlight, but because I got to share what I love with the city I’m proud to call home.
If you’re looking for a private chef who will treat your dinner like the only one that matters — because to me, it is — I’d love to cook for you.
Thanks for reading — and for letting me share a little piece of my kitchen with you.
