best restaurants are built upon chefs' reputations and the exceptional
ingredients they demand. Thirty-four year-old Michael Rudman, Luma's
Executive Chef, has already earned himself a reputation: The culinary
master and savvy businessman has a 22-year history of triumphs in
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
as a chef.
Michael Rudman isn't just an extraordinary chef; he's also a successful
entrepeneur. He debuted as head chef and co-owner of Luma, 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.
Interview with Chef Rudman
he uses to describe himself:
Experimental, Motivated and Self-Confident
White Wine - Chateau St. Jean, Chardonnay
Red Wine - Nickel & Nickel, Cabernet Sauvignon
herbs & spices:
Cilantro and Coriander
it simple and easy!
cheeses, Hoegaarden, a good cut of meat
he's not cooking:
with choice wines, plays tennis and attends cultural events.
own another successful restaurant!
& Worst thing about his profession:
You never know what to expect.