[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.

This article appears in Oct 18-24, 2017.

For 25 years, Douglas Trattner has worked as a full-time freelance writer, editor and author. His work as co-author on Michael Symon's cookbooks have earned him four New York Times Best-Selling Author honors, while his longstanding role as Scene dining editor has garnered awards of its own.

2 replies on “Rising Star Chef Dave Kocab Joins Black Pig as New Chef de Cuisine”

  2. Note to headline writer- unless you are talking about coffee shops in Cleveland, do NOT use the term “Rising Star” in a headline. I thought this guy was coming from Hingetown.

    The food at the Black Pig has been excellent this Fall, does this mean it is getting even better?

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