With 800 members and $2 million in annual food-and-beverage revenue, the culinary team at Pittsburgh Field Club focuses on exceeding members’ expectations while utilizing fresh, local ingredients wherever possible. The scratch kitchen includes handmade pasta and house-baked bread, with seasonally changing menus in all venues.
tagliatelle alla bolognese
The culinary experience at Pittsburgh Field Club, led by Executive Chef and Director of Food and Beverage Justin Melnick, is carefully crafted to balance regional, time-tested member favorites with creative and imaginative menu items.
Click here for Melnick’s recipe for tagliatelle alla bolognese, pictured right.
“The team works in collaboration,” says Melnick, “always testing new recipes and challenging one another to raise the bar in a creative and positive environment.”
Overall, the Pittsburgh Field Club boasts a culture of teamwork across front- and back-of-house, says Melnick.
“Whether it’s the banquet team, a la carte, pastry department or the front-of-house,” says Melnick, “the entire team works together and assists one another to ensure every member and their guests receive the experience they deserve.”
Pittsburgh Field Club also offers “competitive wages and benefits that our membership supports in order to maintain a strong workforce,” Melnick adds.
Further, the club works with culinary programs in the Pittsburgh area to meet their requirements for apprenticeships and interns, and it hosts students from The Culinary Institute of America. (CIA), who are rotated through various positions and areas of the kitchen.
“The culinary team at PFC strongly believes that education plays a large role in the future of the industry,” says Melnick, “and we are proud to provide an environment that promotes daily learning.”
Pittsburgh Field Club was named the #46 Top Ranked Culinary Experience in 2023. View the full list here and PFC’s Top Ranked profile here.
