Chef to Table is a competition to win a hands-on, sustainably sourced cooking and dining experience.

Brought to you by Sustainable Pittsburgh Restaurants

Thank you to all those who participated in the Chef to Table Contest for 2018!

Congratulations to our winner, Ann Truschel!
On September 23, 2018, Ann and a group of 11 of her family members and closest friends had The Vandal and its Executive Chef Joey Hilty all to themselves for a meal they won’t soon forget.

The Sustainable Pittsburgh Restaurant program is showing all the home cooks out there how easy and delicious it is to shop local and support farmers across the region. The Chef to Table contest is an opportunity for food enthusiasts to win a hands-on, sustainably sourced cooking and dining experience for themselves and their loved ones.

One lucky winner works alongside a Sustainable Pittsburgh Restaurant Chef, to plan, shop for, cook, and prepare a five-course dinner party right in his intimate kitchen and restaurant.. Ingredients for the dinner party included the freshest seasonal fruits, vegetables and humanely raised livestock from within a 50-mile radius of Downtown Pittsburgh.

Prize Details:

  • Services of a chef from a designated Sustainable Pittsburgh Restaurant chef, including meal planning, shopping, and hands-on cooking
  • $250 to acquire the ingredients for the dinner party
  • A private party for the winner and 11 guests , where they can learn preparation techniques and enjoyed delicious food
  • A custom Stateside Vodka cocktail recipe including one bottle of Stateside Vodka with the exclusive Pittsburgh label, plus one bottle for each of the guests to take home

Must be 21 years old to enter. For the official 2018 rules and conditions, click here.

Thank you, 2018 Chef to Table host, Chef Joey Hilty!

Since opening The Vandal in June 2015, Hilty and his team have quickly established the Lawrenceville-based restaurant (4306 Butler Street) as one of the city’s go-to dining spots. The Vandal earned a Gold Designation from Sustainable Pittsburgh Restaurant program in August 2017.

Read The Vandal’s Sustainability Profile here.