SHUN CUTLERY BLOG: BEHIND THE BLADE

From Pizza Shops to James Beard Nods: Chef Nate Hobart’s Story

Chef Nate Hobart knew he wanted to cook by the time he was four years old. That early love for food led him from a small-town pizza shop in upstate New York to the kitchen at Morcilla, one of Pittsburgh’s most acclaimed restaurants with recognition from Bon Appétit and the James Beard Foundation. But for Hobart, it’s not about the awards. His philosophy is rooted in respect—for ingredients, for his team, and for the craft itself. In this edition of Behind the Blade, he shares the lessons that shaped his path and the pride he feels in building a kitchen where that respect is part of every plate.

Tell us about yourself.

Nathan Hobart: I’m the chef and managing partner at Morcilla in Pittsburgh. I knew I wanted to cook since I was probably four years old. I started working in a local pizza shop and a Mexican restaurant growing up, and I’d cook for family dinner parties. I moved to Pittsburgh for culinary school in 2010 and started working for my now business partner and mentor, Justin Severino.

 
How long have you been in the culinary space?

Nathan Hobart: I've been in the culinary space for about 20 years. 

 
What brought you into the cooking world?

Nathan Hobart: I think it was being surrounded by good food growing up. My parents have had a vegetable garden for as long as I can remember. Every year, we’d go pick berries to preserve and process big batches of tomatoes. We didn’t really go out to eat, we always had home-cooked meals at family dinners. I just liked to eat good food, and at some point I started cooking it myself.

 
Who were your biggest influences in the culinary space?

Nathan Hobart: My biggest influences are my business partners, Justin Severino and Hilary Prescott. I started working for Justin when I was 17 and have worked with him ever since. He taught me virtually everything I know about cooking professionally. Hilary has shown me how to build a strong team and run a successful business. She’s a great restaurant professional.

 
What was one of the most valuable lessons you learned during your training?

Nathan Hobart: The two most valuable lessons I’ve learned are probably: have respect for your ingredients, and have respect for your coworkers and employees.

 
Tell us something that you’re most proud of in the work you’ve done over the years.

Nathan Hobart: I’m most proud of the teams we’ve been able to build here at Morcilla. Ten years in, I think that’s one of the most challenging things to do in a restaurant, but also one of the most rewarding.

 
How important are the tools you use in the kitchen, and why?

Nathan Hobart: Second to the team of people we have working at Morcilla, the tools we use are probably the most important. We wouldn’t be able to execute the level of food we do every day without the proper tools, from a sharp knife to an offset spatula.

 
How has your relationship with knives evolved over your career?

Nathan Hobart: I’ve always been interested in knives since I was really young. There’s nothing better as a chef than to open and unravel a brand-new knife. I couldn’t afford the nicest ones when I first started cooking, but after culinary school, it definitely became an obsession.

 
What makes a great knife?

Nathan Hobart: The most important thing is that it’s sharp. After that, it’s about how it feels in your hand and its durability.

 
What is your go-to knife?

Nathan Hobart: Either a small chef’s knife or a petty knife. Something that is versatile and can serve many purposes. 

What advice would you give to aspiring chefs who are just starting out?

Nathan Hobart: Work somewhere that pushes you to become better at what you do. Work hard every day and ask as many questions as possible. Don’t be afraid to cook things outside your comfort zone. 

 
Are there specific cuisines or traditions you feel especially connected to?

Nathan Hobart: No particular cuisine. I’d say my strongest connection is to the local farms we work with. We have a lot of great people who really drive the menu at Morcilla.

 
What do you love about the Pittsburgh food & beverage community?

Nathan Hobart: There’s a lot of support for everyone right now. And over the past 10 years, we’ve seen an awesome depth of restaurants. We have a lot of different cuisines represented by really great people.

 
What was a pivotal moment in your career that helped shape your culinary identity?

Nathan Hobart: When I decided to seek out a position at Cure restaurant. I learned so much and was pushed to work as hard as I could every day. 

 
What’s your go-to meal when you’re cooking just for yourself?

Nathan Hobart: Tacos of all kinds.

 
If you could cook a meal for anyone in the world, who would it be and why?

Nathan Hobart: My parents. Their support in letting me pursue something I love every day is something I don’t take for granted.

 
If you had to describe your culinary journey in one word, what would it be?

Nathan Hobart: Fulfilling.