Chef's table: Herb-crusted lamb makes you say ‘I have to try this'

Frank Tokach followed a pretty traditional career path after he graduated from the now-defunct Pennsylvania Culinary Institute in 1999.

After completing an externship at Caesar’s Place in Lake Tahoe, Nev., the Donora native returned to Pittsburgh to hone his culinary chops working at various local kitchens and private clubs.

A short stint as a Sheraton Station Square line cook quickly turned into an executive chef position at the steakhouse Pittsburgh Rare in the hotel’s lobby. He also worked as executive chef and beverage director at the Pittsburgh Athletic Association for more than seven years, and held chef jobs at Nordstrom and St. Clair Country Club.

He also owned Redwood Cafe, a gourmet sandwich shop in Mt. Lebanon, for two years before becoming an executive chef at PNC Park.

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