Bob Sendall, is known for his boundless energy, demand for perfection and eye for detail. His exuberant personality reflects his outlook in life and in business. Chef/Owner, Event Producer, Wedding Coordinator, Consultant, Chocolatier, and Co-Author; he is a man of many hats.
He is a vital part of the culinary scene and has been for the past twenty-eight years. As a member of the first National Apprenticeship Program, sponsored by the American Culinary Federation, Robert took his aspirations to the Greenbriar Hotel in WV, where he subsequently graduated Valedictorian of this program.
Shortly after graduation, Robert came back to Pittsburgh and assisted in the opening of the Bradley House of Catering, then onto the private dining room at the Heinz Hall of Performing Arts, where he met Mr. and Mrs. H.J. Heinz II. Robert was offered a Private Chef position with the Heinz family. The Bruce Kovner family along with the Heinz Family began to travel to such culinary capitols as New York, France and London. After several years of traveling the world and tasting his way around Europe, Robert landed a teaching position at Pennsylvania Culinary Institute in Pittsburgh where he taught Classical and International Cuisine. While teaching, Robert was asked to apprentice under Chef Madeleine Kamman, and attended the School for American Chefs in Beringer Vineyards, Napa Valley.
Today, Robert continues to work with the Heinz family, Heinz Family Foundation, and the Heinz Endowments where he redesigned their corporate kitchen to be more efficient and environmentally friendly. He also maintains a local and national clientele to include, Sharon Stone, Clear Channel Broadcasting, the Lerner family of Washington D.C., Pittsburgh philanthropists Henry and Elsie Hillman and many others.
Nick has been entertaining the palettes of discriminating clients in Pittsburgh, PA, and Palm Springs, CA, for the last 12 years.
Originally from Saint Marys, PA, Nick started his culinary career at St. Joseph’s Monastery working in the gardens and orchards of this 19th century landmark at the age of 15. “Working at St. Joseph’s gave me an appreciation for the bounty of local, seasonal ingredients. Working in the fields instilled in me a mindset that each ingredient we harvest is precious and should be valued as a treasured gift.”
After graduating from Pennsylvania Culinary in 1999, Nick moved to Nashville, TN, to begin his apprenticeship. Upon completion, he took a position as Saucier, an important role in the classical kitchen in which he was responsible for all soups, sauces and stocks. During this time, Nick also began his quest for the best barbecue in Nashville. Tasting his way through regional offerings, he honed his skills for comfort food. “Barbecuing is not simple. The idea is simple. The premise may be simple, but the technique, the flavor and level of skill to produce a mouthwatering result is anything ‘butt’ simple.”
In the fall of 2000, Nick took a position at the Hyatt Hotel & Resorts in Pittsburgh as Garde Manger Chef. He helped open the hotel and simultaneously began apprenticing with Chef Bob Sendall . “Apprenticing under Bob Sendall has been the greatest reward of my culinary career. He has taught me so much from the construction of menus, to the interaction with clients, to the importance of individual and personalized service. “
Working at All in Good Taste Productions has provided Nick the opportunity to cook for many celebrities, dignitaries and philanthropists, such as: the President of the United States, Barack Obama; World Leaders of the G20; Mrs. Teresa Heinz Kerry and her family; movie actress Katherine Heigl; Chef Thomas Keller; and Chef Daniel Boulud.
In 2009 Robert and his staff were honored to prepare the meals for the members of the G-20 summit and their spouses.
All In Good Taste Productions is located in the Mexican War Streets in Pittsburgh, Pennsylvania, a historic, artistic and cultural melting pot neighborhood. For a nominal fee, Robert invites you to host small parties at his home, enjoy the fresh figs from the tree, tomatoes from the vine and flowers from the trellis. Admire the waterfall; it reflects more than just the candlelit pathway at every party. It guides you along your way to an All in Good Taste Production.