Sienna On The Square is part of the award winning Burnt Orange Restaurant Group. Located in Pittsburgh’s Market Square, Sienna is proud to have award winning, critically acclaimed Chef Matthew Porco as Executive Chef.
Creating Italian dishes in Market Square is a homecoming of sorts for Chef Porco. He began his cooking career at age of sixteen, kneading dough and making sauces in the kitchen of his family’s pizza shop. His father and uncle owned bars and restaurants in Market Square from the late 1970s thru the early 1980s where Matthew spent many weekends working with his family.
Chef Porco was formally educated at the Pennsylvania Institute of Culinary Arts. After graduation, he immediately worked at various Pittsburgh kitchens under some of the best chefs in the region.
Matthew left Pittsburgh to become chef in Myrtle Beach’s, Greg Norman Australian Grille. He then returned to Pittsburgh as Executive Sous Chef at The Original Fish Market located in the prestigious Westin Hotel. There he spent three years working under the European trained chef, Daniel Mosedale. Matthew accompanied Chef Mosedale as Sous Chef when Mosedale was honored as a guest chef at the famed James Beard House in New York, NY.
While residing in New York City, Chef Porco landed his dream job: working under the famed chef Scott Bryan at Manhattan’s prestigious Veritas. Less than one year later, Matthew worked his way up through the kitchen and became Chef de Cuisine at Veritas.
As Chef de Cuisine at Veritas, Matthew created and prepared dishes for celebrities and dignitaries from around the world. During his tenure, he had access to the kitchens of Manhattan’s most prestigious restaurants and bistros. His personal interactions with some of the most innovative and recognized chefs in the country were life changing.
After several years in New York, Chef Porco came home once again to Pittsburgh. With his extraordinary culinary experience, he was now ready to fulfill another dream: to open his own restaurant in his hometown of Aspinwall, PA. In 2007, he opened Mio Kitchen & Wine Bar.
Mio Kitchen & Wine Bar quickly generated quite a buzz. It was awarded Pittsburgh Magazine’s 2008 “Best New Restaurant” and Matthew was awarded Pittsburgh Magazine’s “2010 Chef of the Year.” In December of 2009 Mio was awarded a prestigious Four Stars by the Pittsburgh Post-Gazette. In the review, food critic China Millman wrote, “In the 2 1/2 years that have passed, Chef and owner Matthew Porco has refined and developed his style, resulting in food that is impressively delicious and memorable.”
After owning and operating a fine dining establishment, Chef Porco was sought out to take over as Executive Chef for Sienna On the Square where he combines his culinary expertise and high standards.
He now oversees the menus of all of the Burnt Orange Restaurant Group: Sienna On the Square, and Sienna Mercato which includes Emporio: A Meatball Joint, Mezzo, and Il Tetto.