Join us for this month’s ‘Speak Freely’, the popular series of frank interviews with notable leaders in the community sharing their stories about their entrepreneurial journey.

This month, we’re excited to have with us Kevin Sousa.

A pioneering chef, Kevin has been repeatedly recognized by the James Beard Foundation (Best New Restaurant Semi-finalist, Best New Chef & Best Chef Mid-Atlantic Category nominations), and received accolades from local (Rising Star Chef & Chef of the Year – Pittsburgh Magazine) and national press (People’s Best New Chef – Food & Wine Magazine, Replanting the RustBelt – New York Times). .

Kevin worked his way up from senior saucier at the Duquesne Club under chef Keith Coughenaur, to stints at Kaya and Soba under Chef Bill Fuller, then built his Alchemy menu at Bigelow Grille under Chef Anthony Challo, to his storied time at the Red Room cafe. He has gone on to launch several of Pittsburgh’s favorite restartaunts, including Salt of the Earth, Yo Rita Tacqueria, Union Pig & Chicken, Station Street, and the soon to opened Superior Motors in Braddock.

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