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Pittsburgh, PA


Born into a small-town, working-class family, Curtis Gamble was drawn to the kitchen for its offerings of instant gratification and the craftsmanship of cooking. He attended the Pennsylvania Institute of Culinary Arts in Pittsburgh and the made his way through some of the most celebrated restaurants in Steel City. He was executive sous chef of Six Penn Kitchen and executive chef of the Café at the Frick. Then Gamble honed his skills in Cleveland under Chef Douglas Katz at Fire Food and Drink before taking over the kitchen at The Black River Café. It was at there that Gamble developed his first charcuterie program, made cheese, created desserts, and hosted heritage breed hog dinners.

In 2012, Gamble made the move to Chicago as executive chef of Bread & Wine. There, he created an eclectic menu rooted in the farms and traditions of the Midwest table, offering everything from charcuterie plates to pumpkinseed-crusted tofu. In 2015, Gamble returned to Pittsburgh to debut Station as executive chef and partner. Gamble is serving modernist gastropub fare to the Bloomfield neighborhood of his city.