Chef Richard DeShantz
"Outstanding Bar Program" Finalist, 2014-2015 James Beard Foundation Awards
"Best Gastropub In The U.S,", Food & Wine Magazine
Chef/Owner, Richard DeShantz Restaurant Group, Pittsburgh, PA
By focusing on farm fresh ingredients, Chef DeShantz has helped to revitalize the culinary credibility of Pittsburgh. Bringing creativity and innovation to a city once known more for its steel mills than its kitchens and chefs.
Originally set out on fulfilling a career in art, Chef DeShantz soon shifted to culinary as a way to express his artistic desires. Getting his start at the Pennsylvania Institute of Culinary Arts, DeShantz began his work in the restaurant world at the renowned Hyeholde Resturant in Pittsburgh under Chef Andrew Lise.
After culinary school, DeShantz travelled the country, cooking for some of America's lauded chefs, most notably Charlie Trotter in Chicago. In the early 2000's, DeShantz moved back home to Pittsburgh to start his own culinary empire.
The Richard DeShantz Restaurant Group
Richard DeShantz is the Chef/Owner of Richard DeShantz Restaurant Group in Pittsburgh, PA. As a proud Pittsburgh native, DeShantz has worked to elevate the culinary landscape of his hometown and brings creativity and innovation to Pittsburgh’s Cultural District neighborhood through his three restaurants: Meat & Potatoes, a seasonally-inspired gastropub; Butcher and the Rye, an acclaimed rustic Americana restaurant with sharable plates and an extensive whiskey program; and täkō, a lively taqueria serving inventive Mexican street food with a tequila and rum focused beverage program. Meat & Potatoes and täkō also have concessions within the CONSOL Energy Center. In 2016, Richard DeShantz Restaurant Group will open Pork & Beans, its fourth concept and first collaboration with Chef/Partner Keith Fuller.