Executive Chef Kevin Watson: Savoy Restaurant

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Recognized as a premier restaurant in the Pittsburgh and Western Pennsylvania region, Kevin Watson considers it an honor to work as the executive chef and executive pastry chef at the Savoy Restaurant.  “The only upscale Black owned restaurant of its kind in the region, it is good to be a part of its elegance and class,” he says.


The recipient of many culinary awards, growing up in Erie, Watson had a desire to be a teacher. After high school graduation he attended the Pennsylvania Culinary Institute and in 1999 joined the faculty and for 11 years served as an instructor at Le Cordon Bleu Institute, Pittsburgh campus.

Throughout the years while enhancing his skills he has shared his passion in some of the country’s most well-known food locations including the Ritz Carlton Amelia Island, The Top of the Triangle, and The Sunny Lodge Hotel.

Toting over 28 years of experience as an executive chef and executive pastry chef he has had the pleasure and honor of cooking for former President George W. Bush, top CEOs in the region, entertainers, and sports figures including Jerome Bettis and many of the former and current NFL Pittsburgh Steelers players.

For the past 6 years he and a partner has operated Pittsburgh Premiere Catering, a personal chef service and catering company focusing on weddings, corporate and social events, private and personal affairs as well as performance and fitness chef services for professional athletes.  They also conduct culinary classes.

He identifies his style of cooking as American eclectic, placing a strong emphasis on food pairings while also pleasing the palate of his guests by preserving the essence of the food; as he categorizes “as staying out of the way of the flavor.”  “I am careful not to manipulate fresh and premium ingredients but rather let the food stand on- its- own,” he describes.”

To experience his culinary delights and the “Good Life of the Savoy,” he encourages visitors of Pittsburgh to stop by 2623 Penn Avenue to enjoy the Sunday Brunch, jazz on Monday’s and the award winning Happy Hours.

Pleased to share his original and family recipes with his guests at this time of year one of his holiday favorites is his sister Chef Tracy Hebarnk’s corn bread stuffing recipe:   


1 cup chopped celery, 1 / 2 cup butter, 3 cups dry bread cubes or 8 slices of toast, 1 tablespoon sage,

 1 tablespoon poultry seasoning, 1 tablespoon onion powder, 1 tablespoon garlic powder, salt and freshly ground  

 black pepper to taste, 1 cup of good chicken or turkey stock, 9- inch pan cooked corn bread, crumbled and 2

large eggs.


Cook the onions and celery in the butter until tender. Combine the bread, all the seasonings, stock and vegetables  

with the corn bread. Taste and adjust seasonings as needed. Stir in the eggs. Bake in a 9-inch by 9-inch pan at

 350 degrees for 35 minutes. Insert a toothpick in the middle of the dressing; if it comes out clean, it is finished.

 Makes 8 to 10 servings.


The Savoy Restaurant – 412-281-0660

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