Chef Curtis Gamble of Station Written By Jessica Iacullo When I think of Station, a quaint, “very Brooklyn 2010” interior bar and restaurant (and by some diners, it’s regarded as a dungeon, but in the best way), I think of the garlicy, peppery wings that seem to always exceed my expectations, and the fresh pasta that’s been flowing out of the kitchen since day one. With an opening in 2015 featuring a 12-dish menu (which has now shifted to double that), it’s more than accurate to say Station has quickly evolved into the landmark in Bloomfield it is today. As Chef Curtis Gamble explained his concept on an October Wednesday afternoon in his dining room, I truly gained a new respect and admiration for what he built in what used to be a dive (and, apparently, problematic) bar. I understood and listened to where he was coming from, where he was, and where he wants to go. And similarly to conversations I’ve had as of recent, a big part of maintaining excellence and growing beyond the present comes from managing and fostering a well-educated and focused staff. Chef Curtis, like a handful chefs in the Pittsburgh food scene, is sober and a new father. Though these qualities have immensely changed the way he thinks and cooks for himself. “Having gone through a lot of personal hardships from a young age, to now being a father and wanting to provide the best
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for my child, it’s really caused me to also take a step back and really appreciate and listen to the people around me. It’s instilled a certain sense of calmness in me, especially being in a high-pressure environment.” Having this mindset for himself and the standards he holds himself accountable for, he also holds his staff to a high caliber of quality. “I just feel very fortunate that I get to work with the people that I get to work with, and that I can provide people with jobs… I feel like we have a very strong community here and other people know that and can see that.” But at the same time, Chef notes it’s no secret that his age, and starting as a chef in kitchens from as early as the age of fifteen, has allotted him to see a lot of things behind closed kitchen doors. With a large rise in the “Me Too” movement, Chef Curtis explains his relations with
“I just feel very fortunate that I get to work with the people that I get to work with, and that I can provide people with jobs”
