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Bob Sendall, is known for his boundless energy, demand for perfection and eye for detail. He is the Chef/Owner, Event Producer, Wedding Coordinator, Consultant of All in Good Taste Productions, based in the Mexican War Streets in Pittsburgh, Pennsylvania, a historic, artistic and cultural melting-pot neighborhood.

Bob's commitment to excellence encompasses more than just the client; it extends into signature cuisine, impeccable décor and distinguished service. In 2009, All In Good Taste Productions was honored to prepare the meals for the World Leaders of the G-20 summit and their spouses. His reputation for producing such national and regional award-winning events attracts clients who want to work with a premiere event planning company specializing in weddings, charitable happenings, corporate events, graduations, dinner parties, bat and bar mitzvahs, and more.

Bob is also a co-author of the "The Fallingwater Cookbook" and creator of Toffee Taboo, a signature ending to all Sendall events. It's a salty-sweet blend of Belgian dark or milk chocolate blanketed in toffee-tipped cashews and almonds, drizzled with white or dark chocolate.

Bob got his start as a member of the first National Apprenticeship Program, sponsored by the American Culinary Federation, Robert took his aspirations to the Greenbriar Hotel in WV, where he subsequently graduated Valedictorian of this program.

Shortly after graduation, he came back to Pittsburgh to open The Mozart Room, a private dining room at the Heinz Hall of Performing Arts, where he met Mr. and Mrs. H.J. Heinz II. Robert was offered a Personal Chef position with the Heinz family and moved to New York City. He traveled extensively with them. Bob also was Personal Chef to the Bruce Kovner family, and traveled to culinary capitols of Europe presenting him the opportunity to work with Roger Verge in Mougins, France. After several years of traveling the world and tasting his way around Europe, Robert landed a teaching position at Pennsylvania Culinary Institute in Pittsburgh where he taught Classical and International Cuisine. While teaching, Bob was asked to apprentice under Chef Madeleine Kamman, and attended the School for American Chefs in Beringer Vineyards, Napa Valley.

He continues to maintain local and national clientele to include the HJ Heinz family, the Lerner family of Washington DC, Pittsburgh philanthropists Henry and Elsie Hillman, among many others.


Joining Bob Sendall for Sendall Style, is Chef, Nick Krug. A native of St. Mary’s, Pennsylvania, Krug has worked for the past 12 years as a chef at All in Good Taste Productions. Krug started his career at St. Joseph’s Monastery working in the gardens and orchards at the age of 15 and credits this experience for fostering his appreciation and practice of using local and seasonal ingredients in his dishes.

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About Sendall Style

Watch as Bob Sendall and Chef Nick Krug show how to throw stylish summer soirees using the freshest, seasonal ingredients. Learn More!

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