Childhood interest in cooking stirs culinary passions in O'Hara chef

Television cooking shows proved to be a career catalyst for O’Hara-based executive chef Blakely Aluise.

Aluise grew up reading cookbooks and binge-watching The Food Network in her quest to learn about the culinary world and cooking.

“I’d find myself in our kitchen at home trying to re-create what I’d seen on television,” said Aluise, 42.

Cooking alongside her late grandmother, Barbara Ives, is a fond childhood memory.

“We would make standing rib roast with a spinach souffle. I still make it every year on Christmas Eve,” Aluise said.

Aluise is the daughter of the late Reyburn Gove and Nancy Ives of O’Hara.

These days, you’ll find Aluise at Luke & Mike’s Frontporch in Aspinwall.

Her chef philosophy is minimalist:

“Keep it simple. Minimal ingredients. Don’t overthink it. And have fun,” she said.

Aluise graduated from Fox Chapel Area High School in 2000 and trained at the Culinary Institute of America in New York, graduating in 2008.

When her friends were in college, Aluise immersed herself in the culinary scene, taking a job at Grove City Country Club in Mercer County.

“It was crazy hours and hard work, but I loved it,” Aluise said. “My culinary school experience was wonderful and helped prepare me for a future in the culinary world. The reality of working in kitchens over the years has taught me discipline and the importance of teamwork.”

She was named chef at Luke & Mike’s Frontporch in 2015 and previously resided in Aspinwall.

“Aspinwall is an amazing community, filled with people that I love. I’m so happy to come to work here each week,” Aluise said. “I participate in the many fantastic events and feed everyone at the Frontporch.”

Influenced by seasonal food offerings, Aluise creates her menus around availability from local food purveyors.

“I utilize what’s available in our area. I also love to hear what kind of food people love. Food brings people together, and that’s why I’m here,” Aluise said.

Her cuisine passion is Asian, particularly Thai food, but she enjoys learning more about all cuisines.

“This industry is always reinventing itself, and it’s fun to see what’s happening in every culture.”

Home life for Aluise revolves around her husband, David, and the couple’s two children, Aiden, 20, and Taylor, 17.

Aluise planted a flower and vegetable garden at home, along with lemon and key lime trees.

This season, she harvested 50 limes and one lemon.

She plans to make limoncello with the limes.

And when she’s not cooking professionally?

“More cooking. My husband is an awesome cook, and we love to create in our kitchen for friends and family,” Aluise said.