It Started, Quite Simply, Like This...
While enjoying a successful career in food service sales, Chef Randy was drawn to his dream, becoming a Chef and owning his own restaurant.
He left his position to attend Culinary Arts School with a vision of his restaurant always in mind. He wanted his restaurant to be in a town of his roots and that exemplified the working class culture that has always driven him...Carnegie. The restaurant would focus on a hearty breakfast fare with a modern twist that would feature the Filet Mignon of the Sow...Bacon.
A journey of love, Chef Randy spent the last 10 years refining recipes and developing the Signature dishes he is eager to share with you at Bakn. From the pork inspired dishes like the Roasted Pork Belly, to the family favorite Bacon Slapped Honey Jam with Biscuits to the Supergrain Quinoa…there is a fare for all at Bakn.See the Menu!
What our Customers Say…
Do You Want My Leftover Bakn?
-Said No One Ever...
Upper Saint Clair Native, Chef Randy Tozzie is a 1989 Graduate of the California of University of Pennsylvania. While at California U, Tozzie was active in the Greek Community and in Student Government. He was Student Body President in 1988 and 1989. Graduating with a BS in Business Administration, Tozzie began his career in sales working for Guinness, USA and others in the beverage industry. In 2013, Tozzie was awarded the Distinguished Alumni Award from University of California. Although Randy enjoyed success working in sales, in 2003 he decided to return to school to pursue his love of food and dream of a culinary career.
Chef Tozzie studied at the Pennsylvania Culinary Institute in Pittsburgh. During his training, Tozzie competed on the Junior Hot Foods team winning the Pennsylvania State competition in 2003 and attaining a Silver Medal in the North East Region. He was the President of the Student Council at the Pennsylvania Culinary Institute. Upon graduating in 2004, Chef Tozzie with honored with the Brilliat Savarin Award.
Tozzie continued his training in classical French cuisine at the renowned Duquesne Club under Chef Keith Coughenour. Later, Tozzie worked at the premier regional grocery chain, Market District, supervising chefs in prepared foods. In 2011, he was inducted into the international culinary group, the Chaine des Rotisseurs. Twice nominated, Chef Tozzie won the prestigious American Culinary Federation, Chef of the Year title in 2012 for the Pittsburgh chapter. He has contributed to several cookbooks and makes regular appearances on the local CBS and PBS affiliates. His engaging personality and culinary talent makes him a favorite among local TV hosts.
An avid cyclist, Chef Tozzie, is active with the Leukemia and Lymphoma Society, Team In Training. He is proud to raise money for cancer research by training and riding in century bicycle rides with the Western Pennsylvania / West Virginia Chapter.
Love is in the air... Or is that Bakn?
TUESDAY - INDUSTRY NIGHT
5PM - CLOSE
WEDNESDAY - WINE AND SWINE
5PM - 7PM - Wine Glasses $6 - Bottles $20 - Swine Tasting Plate $6
THURSDAY - BEER BELLY
5PM - 7PM - Craft Drafts $5 - Chef's Favorite Pork Belly Dishes $5
Sunday Supper - Homestyle Meals
6pm - Close, Third Sunday of Every Month - Starting February 21
People are always asking me, “What do you cook at home, Chef?”. They ask my family “Does he cook like he does in the restaurant for you at home?”. So once a month , I’m going to cook my favorite family meals at Bakn. We are going to serve family style and welcome families and groups of friends to join us at the supper table. I’ve also asked some of my chef friends for their favorite meals and some of them will be doing guest appearances at Bakn to cook for us.
Supper will be served at 6pm. And just like at home, you can bring your own wine or drink some of ours. Our first Sunday Supper will be on February 21 @ 6pm. I
Irish favorites will be featured at Sunday Supper in March. I’m thinking Guinness Irish Stew as the main course. In April, Chef Joe Bello will be cooking his favorite family meal for us.