Matthew Porco, chef/proprietor

Chef Matthew Porco began his cooking career at the early age of sixteen kneading dough and making sauces in the kitchen of his family's pizza shop. Even at this early age, it was clear that Matthew had a passion and a talent for cooking.

After graduating Fox Chapel High School in 1995, Matthew attended The Pennsylvania Institute of Culinary Arts where he graduated with honors. Among his numerous honorable mentions at PICA was an invitation to participate in the prestigious ACF National Junior Hot Food Team Competition. This early experience gave Chef Porco the opportunity to work hand-in-hand with some of the most talented people in the industry, to see the true artistry of fine food preparation and presentation.  

After graduating PICA, Matthew worked at various Pittsburgh kitchens under some of the best Chefs in the region. He quickly realized that to further expand his culinary knowledge and skill he had to leave Pittsburgh. He quickly secured a position as Chef Tournant at the then new " Greg Norman's Australian Grille" in Myrtle Beach, South Carolina.  

After working in this Todd English kitchen, Matthew journeyed back home to Pittsburgh. He secured a position as Executive Sous Chef at "The Original Fish Market" restaurant in the Westin Hotel. There he spent three years working under European trained chef, Daniel Mosedale. When Chef Mosedale was honored with an invitation to be the Guest Chef at the famed James Beaird House in Manhattan, Matthew accompanied him as Sous Chef and assisted in executing the famed James Beard Dinner. It was this experience that showed him there was so much more to learn about his art, and that this knowledge could only be learned in the fine dining capital of the world, New York City.  

So Chef Porco again left Pittsburgh and moved to New York City to further hone his culinary skills by working with the best chefs in the country. Matthew had his sights set on working with one particular chef; The famed chef Scott Bryan from Manhattan's prestigious "Veritas".  

When he was offered the position of Garde Manger at Veritas. He happily accepted the opportunity to work under Chef Bryan. Less than one year later, Matthew worked his way up through the kitchen and became "Chef De Cuisine" at Veritas.

As Chef De Cuisine at Veritas, Matthew created and prepared dishes for celebrities and dignitaries from around the world. This experience also afforded him the opportunity to visit the kitchens of many of Manhattan's most prestigious restaurants and bistros. His personal interaction with some of the most innovative and recognized chef's in the country was the best education any chef could ask for. This experience also exposed and educated Chef Porco to the importance of wine and proper accompaniments with this level of fine food.

After three years working in Manhattan's fine dining arena, Rejecting attractive offers to work in prestigious restaurants in Las Vegas, Boston and New York City, Chef Porco decided to bring his culinary experience and talent back to his beloved hometown, Pittsburgh. And having the opportunity to open Mio Kitchen & Wine Bar in Aspinwall, where he was born and raised, has made his homecoming all the more gratifying.

Barbara Ferguson, pastry chef

Barbara Ferguson's passion for baking began in her childhood. With both parents talented amateur bakers, fresh bread, cookies, or a decorated cake was a weekend staple. Her first restaurant job was at a local pizza shop and thus began her love of the restaurant business.

Barbara studied English and creative writing at Columbia College in Chicago, but continued to work in restaurants, both front and back of the house. When it became clear that her true calling was in the kitchen, she enrolled in culinary school at PICA in Pittsburgh.

While in school, she started making the desserts at Viaggio on Carson street. Soon after, she met Thaddeus DuBois, one of the top pastry chefs in the country at the time. Chef DuBois was moving to Biloxi Mississippi to open a Mirage casino and asked Barbara to come and work as one of the head bakers.  

After a year in Biloxi, she moved back to her hometown, Chicago, and worked for Carrie Nahabedian at Naha. While at Naha, she was privileged to cook for several top chefs and pastry chefs.

Barbara was the opening pastry chef at Eleven, then left the restaurant business to spend more time with her family and to start Fraiche Confections, a company specializing in high end truffles and chocolates.

She met Matthew Porco several months before he opened Mio Kitchen and Wine Bar and shared his passion for food, wine, desserts and a restaurant with a great atmosphere. She could not resist becoming part of such an exciting venture.