Best Chefs in Pittsburgh: Nicholas Saxon Incorporates Passion and Pittsburgh History Into His Cooking at Braddock’s Rebellion

By Layla Joseph

Behind the doors of the Renaissance Hotel on Sixth Street is a restaurant that celebrates bourbon and the history that surrounds Pittsburgh. Walking into the hotel you are welcomed by a lively atmosphere that features high-quality dishes that range from unique features to American classics.

The executive chef behind the kitchen doors emits knowledge and passion, which he shares with his staff and customers alike.

From working at Bob Evans and studying criminology to becoming an esteemed chef in the Pittsburgh region, Nicholas Saxon has become an asset at Braddock’s Rebellion through his craving of knowledge and eagerness to execute the visions of his guests.

What was supposed to be a summer job nearly 20 years ago has evolved into a career for Saxon. The Chicago native will celebrate his sixth year as the executive chef at Braddock’s in August.

At Braddock’s, Saxon created the concept of incorporating historical story interactions within the menu, making it possible to serve guests great food with a side of accurate local history.

“If I wasn’t cooking, I would be a history professor,” he said. “I’m fascinated about the history of foods. There is not a thing I don’t eat without looking the label up on Wikipedia. I want to know where it started.”

After graduating from Pennsylvania Institute of Culinary Arts in 2004, Saxon dove head first into the hotel and resort restaurant industry. He described himself as a sponge, and stated that he was always asking questions and trying to learn more techniques and tricks of the trade.

“I learned a lot, asked questions and had some great mentors that helped me develop into who I am today,” he said. “Now I am big on mentoring, there’s not a more satisfying feeling than seeing a dishwasher or a line cook become an executive or sous chef.”

Saxon said that part of his love for the industry is how it is always evolving. Part of his motivation are the new trends, the guests and his peers. His competitive nature also gives him an edge: he said that seeing successful chefs challenges him to try to elevate his skills to become the best he can be.

“The guests and employees definitely motivate me to do better,” he said. “We all look good together and we all look bad together.”