Our best restaurants are built upon chefs' reputations and the exceptional ingredients they demand. Thirty-four year-old Michael Rudman, Willow's Executive Chef, has already earned himself a reputation: The culinary master and savvy businessman has a 22-year history of triumphs in the kitchen.

Rudman is an amiable guy, disposed as much to tradition as invention in the kitchen. Like many of us, it was in his mother's kitchen that Rudman remembers his first memories of food: floured hands, sampling the batter. From there, a litany of kitchen experiences building to his life-long passion for food. He credits a country club in the tiny town of Boone, North Carolina as his first major success as a chef. In many ways, Willow, with its wooded area presiding over the long stretch of the back, recalls this experience and even the log cabin he once called home.

But Michael Rudman isn't just an extraordinary chef; he's also a successful entrepeneur. He debuted as head chef and co-owner of Luma in Aspinwall, following up his achievement with Willow in these same roles. Rudman has broken ground elsewhere: he was recently honored as one of Pittsburgh's "40 under 40" by Pittsburgh Magazine and PUMP, recognized for his support of community and cultural causes such as HEARTH, GLENDA, and Art for AIDS as well as his culinary talent.

Rudman believes in eating as comfort—an experience bringing family and friends together. Each salad, pasta, main course and side dish on Willow's menu was designed to reflect this philosophy. Rudman believes Americans like to see full portions of familiar foods and regularly satisfies customers with his results. Dishes bespeak Italian and Mediterranean influences; classic American steak emerges as a star. He has perfected lump crab cakes, and light salads combining with hot seafood or chicken with fresh greens offer an abundance of healthy options.

See for yourself why the Post-Gazette hails Willow "a wonderful addition to the Pittsburgh dining scene" "the elegant interiors and talented chef...a winning combination."

An Interview with Chef Rudman

Words he uses to describe himself:
Dedicated, Experimental, Motivated and Self-Confident

Favorite wine:
White Wine - Chateau St. Jean, Chardonnay
Red Wine - Nickel & Nickel, Cabernet Sauvignon

Favorite herbs & spices:
Rosemary, Cilantro and Coriander

Kitchen Philosophy:
Keep it simple and easy!

Refrigerator staples:
Fresh cheeses, Hoegaarden, a good cut of meat

When he's not cooking:
Entertains with choice wines, plays tennis and attends cultural events.

In 10 years:
Will own another successful restaurant!

Best & Worst thing about his profession:
You never know what to expect.