Curtis Gamble
Station | Pittsburgh
October 2019
Born into a small-town, working-class family, Curtis Gamble was drawn to the instant gratification and craftsmanship of cooking. He attended the Pennsylvania Institute of Culinary Arts in Pittsburgh and made his way through some of the most celebrated restaurants in the Steel City. He was executive sous chef of Six Penn Kitchen and executive chef of the Café at the Frick. Then Gamble worked under Cleveland’s Chef Douglas Katz at Fire Food and Drink before taking over the kitchen at The Black River Cafe. It was there that Gamble developed his first charcuterie program, made cheese, created desserts, and hosted heritage breed hog dinners.
In 2012, Gamble made the move to Chicago as executive chef of Bread & Wine. There, he created an eclectic menu rooted in the farms and traditions of the Midwest table. He returned to Pittsburgh in 2014 and worked as chef de cuisine at Grit & Grace, which was named “Best New Restaurant” by Pittsburgh Magazine in 2014. The following year, he opened modernist gastropub Station in the Bloomfield neighborhood as executive chef and partner. Gamble has been an outspoken champion of mental health awareness in the kitchen, drawing on his own experiences with sobriety in a restaurant environment.
