Chef Justin Severino of Cure - Biography

Pittsburgh, PA

September 2017

Justin Severino was raised on Italian-American cooking while growing up in the San Francisco Bay Area. After studying at the Pennsylvania Institute of Culinary Arts, he headed back to the West Coast to sharpen his skills.

Severino worked for several renowned California restaurants including Manresa, The Big Sur Bakery, Bouche, and L’Auberge at Carmel-by-the-Sea before. In 2007, he and his wife, Hilary Prescott Severino, opened their first restaurant, Severino’s Community Butcher in Santa Cruz. In 2007, the couple closed up shop and picked up for Pittsburgh for good. Severino became executive chef of Elements Cuisine and sous chef at Eleven Restaurant. 

In 2011, the couple debuted Cure in Pittsburgh’s Lawrenceville neighborhood. Dedicated to seasonal cooking with urban-Mediterranean influences, Cure was quickly lauded as one of the city’s best new restaurants, while Severino was honored as Pittsburgh Magazine’s “2015 Chef of the Year.” Their second concept, Morcilla, brought Spanish-style charcuterie and traditional pintxos to the neighborhood and became Pittsburgh Magazine’s “2016 Best New Restaurant.” Morcilla was nominated for a James Beard Award in the same category. Severino himself is a four-time James Beard semifinalist, and he won Food & Wine’s “People’s Best New Chef, Mid-Atlantic” in 2014 and 2015.