Dining
Fine dining, refined.
Nowhere is passion more alive than in the fine dining and superb menus presented daily at the Duquesne Club.
Membership provides a sense of place, including seven à la carte and 25 private dining rooms offering delectable fare and personalized service, Monday through Saturday.
Traditional specialties and innovative contemporary cuisine are prepared by a creative brigade of chefs and cooks using the finest, freshest components secured from local purveyors and international artisans.
Executive Chef Michael Caudill and his talented team transform these ingredients into culinary masterpieces, to the gastronomical delight of members and their guests.
À la carte
Break bread in style.
Dine among the most interesting thinkers and thought leaders in Pittsburgh.
Seven à la carte dining rooms offer fresh seasonal menus, sumptuous cuisine and crisp service.The Duquesne Club’s kitchen offers both traditional specialties and contemporary fare, all prepared with the finest and freshest ingredients by Chef Michael Caudill and his disciplined and creative brigade of cooks and stewards.
Members are able to make reservations by calling the Club or through our online reservation web feature, accessible through our Members Only section of the website.
Private
Your own corner of the world.
Turn your Club into your own personal dining room with our private dining option.
Our 25 private dining rooms provide an added luxury to entertaining guests, creative menus and private celebrations.
A dining experience at the Club may include angel fish from the Gulf of Mexico, caviar from the Persian Sea, white truffles from Oregon and Elysian Fields Lamb from nearby Greene County. Hand-selected, prime cuts of beef are fabricated on the premises, as are lamb, veal, poultry and seafood.
The Club also provides catering to members at their residences, places of business and outdoor venues.
Chef
Compliments to the chef.
Executive Chef Michael Caudill, a graduate of the Pennsylvania Culinary Institute, is the culinary mastermind behind the Duquesne Club kitchen, its creative vision, and its tireless pursuit of excellence.
Approaching three decades, Mike has worked on some of the country’s most prominent and well-respected culinary teams. He began at the Ritz-Carlton Naples, the company’s flagship property at that time. Mike returned to the area to work at Nemacolin Woodlands and then joined the Duquesne Club as a sous chef from 1998 to 2002.
To further grow and develop his craft and management skills, he became the executive chef at The Valley Club in Sun Valley, Idaho, an exclusive private golf Club welcoming high-profile members and guests worldwide. He was fortunate to be on the opening team at Alex Restaurant, Wynn Las Vegas; the restaurant was one of only three Five Diamond restaurants in Vegas. Mike stayed in Las Vegas and joined the highly respected culinary team at the Bellagio as the assistant banquet chef.
In 2007, Mike returned to Pittsburgh and the Duquesne Club to work and train under Chef Coughenour as the executive sous chef. Upon Chef Coughenour’s retirement, Mike’s skill set and knowledge base positioned him to naturally progress into the executive chef position for the Club.
