(00:53) Chef Jonathan Homer, the executive chef at Pizzaiolo Primo in Market Square, takes us on an exhilarating journey through his career and aspirations. Transitioning from a successful stint at Blue Sky, Chef Homer immerses himself in Primo's world of Neapolitan-style cuisine, celebrated for its made-to-order pastas and irresistible wood-fired pizzas. We rave about the iconic crab limon and ragu bolognese with tagliatelle, and the art behind crafting a perfect margherita pizza that has sold thousands.

Jonathan's story is one of resilience and passion, tracing back to family roots in Uniontown and Cleveland, where Polish and Italian community traditions first sparked his culinary dreams. Jonathan's journey is filled with personal challenges, including his father's illness and recovery, which propelled him toward his dreams in St. Louis. His time at Favazza's Italian restaurant taught him the finer points of fresh pasta making, cementing his dedication to the craft. 

(19:48) This chapter of his life paints a vivid picture of a chef who constantly evolves, learning from each experience and mentor he encounters, which continues with his return to Pittsburgh. 

(26:37) Later in the show, we explore the warmth and wings of Bigham Tavern in Mount Washington with Autumn Pawelec, and get a cherished family tradition of making homemade gnocchi from the Costanzo family. Join us for an episode filled with passion, perseverance, and flavor.

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