Various Brunch Plates

Our People

Executive chef Brian

Executive Chef, Brian Barcus

Executive Chef Brian Barcus is a Pittsburgh native, with a warm and welcoming personality that matches his cooking style that he describes as “traditional fare with a twist”. Barcus began his career at the illustrious Nemacolin Resort & Spa, where he spent 6 years quickly moving up the ranks, working and learning every aspect of hospitality and service at the resort. Barcus exited Nemacolin as the esteemed Sous Chef. Barcus's career in the hospitality food and beverage industry landed him positions at Hotel Saxonburg, Oakmont Country Club, and as the Chef de Cuisine at Tamari in Warrendale. Chef Barcus joined Kimpton in 2015 as the Executive Banquet Chef of Hotel Monaco Pittsburgh and, true to form, his dedication and excellence in the kitchen now has him at the helm of The Commoner.

head bartender

Head Bartender, Alex Dando

Alex Dando is a lifelong resident of Pittsburgh and its diverse surrounding neighborhoods. Alex started working in downtown bars at the age of eighteen while studying Philosophy at the University of Pittsburgh. He worked his way to opening and developing The Commoner’s menu by way of some of the city’s finest establishments. Alex brings the best of Western Pennsylvania’s flavors together with a dedication to creating balanced and accessible cocktails, while constantly innovating and giving a breath of fresh air to the classics. With a strong focus on technique and presentation, Alex and the Commoner Bar team provide an enlightened, yet comfortable experience for business travelers and fellow “yinzers”, alike.

Commoner Pittsburgh General Manager Scott Hilty standing in the main dining room leaning up against a green bar chair with the yellow back light bar in the background.

General Manager of Food & Beverage, Scott Hilty

Scott Hilty comes to the Pittsburgh market by way of Chicago, bringing over twenty-five years in the hospitality and food & beverage industry to the Steel City. After attending the University of Las Vegas with a degree in Hotel Administration, Scott worked in the city’s most prestigious hotels in food and beverage and hotel management positions. From his start at the Four Seasons to Paris & Bally’s Hotel and Casino to Caesar’s Palace and Mandalay Bay in Las Vegas, Scott’s attention to detail and engaging style eventually landed him the position of the Assistant Director of Outlets at the Hilton Hawaiian Village in Honolulu. With Hilton, Scott oversaw 7 outlets and 3 bards on the 26 acres, 3500 room property. Prior to joining The Commoner in Winter 2018, Scott was the Director of Restaurants for the famed Drake Hotel in Chicago.