Rising Star Chef Dave Kocab Joins Black Pig as New Chef de Cuisine

[image-1]There’s a new culinary force in the kitchens of the Black Pig. Dave Kocab has been brought on as Chef de Cuisine.

"Dave is a tremendous talent that we are very happy to attract,” says Michael Nowak, Black Pig’s chef-owner. “I look forward to working with him to develop new ideas and dishes that will help continue to grow the Black Pig in our fifth year as a restaurant."

Kocab’s most recent position was as Chef de Cuisine at Jonathon Sawyer's Trentina, where he worked for more than two years. The chef also has worked at Greenhouse Tavern, the Plum and The Flour Pasta Company. Additionally, he serves as an ambassador for Certified Angus Beef. Last year, he was honored with a StarChefs Rising Stars Award.

As head chef, Kocab will be responsible for the daily operation of the kitchen while working with Nowak to develop new dishes using the best local, seasonal ingredients.

“He is an addition to the restaurant that will strengthen the staff, bring fresh ideas, and create time for myself as chef-owner to focus on developing and growing the business,” Nowak adds.
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Douglas Trattner

For 20 years, Douglas Trattner has worked as a full-time freelance writer, editor and author. His work on Michael Symon's "Carnivore," "5 in 5" and “Fix it With Food” have earned him three New York Times Best-Selling Author honors, while his longstanding role as Scene dining editor garnered the award of “Best...
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