Now serving Brunch! Sundays, 11-3

The road ahead

Alta Via—named for the renowned footpath through the Dolomites—is inspired by the fresh cuisine and active lifestyle of both California wine country and the lively mountain towns of the Italian Alps and presents our take on modern Italian cooking.

The Team

Ben Sloan

Executive Chef Ben Sloan

Alta Via's head Sherpa is originally from Apollo, PA. Starting life in the kitchen as a dishwasher at 16, Ben completed a Chef Apprenticeship program in Westmoreland County before joining big Burrito at Eleven on the line. After working up to Sous Chef there, Ben helmed the Kaya kitchen for six years, introducing popular menu features that have become mainstays including the Kamayan Dinner and Taco Tuesday.

Ben and his fiancé Kara are getting married this fall. He has two cats.

Bill Cake

big Burrito Chef Bill Fuller

When the fledgling big Burrito Restaurant Group opened their third restaurant, Kaya, in spring of 1995, Bill took a break from his pursuit of a Master's Degree in Chemistry to serve as sous chef. Later that same year, he became Executive Chef of Casbah. In February of 1997, Bill became big Burrito’s Corporate Chef, then a quick 21 years later became President.

Bill's dedication to developing relationships with individual local farmers and Penn’s Corner Farm Alliance have led to an increased presence of local farm products in the Pittsburgh market. He has been awarded both Chef of the Year and Restaurateur of the Year from Pittsburgh Magazine.

Team

Everybody!

Alta Via's menu is the culmination of years of experience and experimentation at big Burrito's diverse family of restaurants. This new adventure would be insurmountable without the contributions of a wide variety of talented players, from pasta pros to our seasoned someliers to firewood fanatics. We can't begin to name everyone who makes our modern Italian dreams come true.