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Sept 5, Jamilka Borges & Dianne DeStefano, Lilith, Pittsburgh
Chef Jamilka Borges
Born and raised in San Juan, Puerto Rico she developed an interest in Art and Food early in her life. After attending University of Puerto Rico, she decided to move to Pittsburgh and enroll in Culinary school. It was then that she applied to work at the recently opened Legume Bistro,
which was Pittsburgh's first true farm to table restaurant, teaching her valuable lessons on sustainability, butchery and fermentation. She was promoted to Sous Chef and left the restaurant six years later as the Chef de Cuisine to pursue her first Executive Chef job.
As Executive Chef at the Livermore and Bar Marco, she led an ambitious preservation program and developed a rotating tasting menu in the Wine Room cellar alongside Sarah Thomas, now Advanced Sommelier at Le Bernardin and founder of Kalamata’s Kitchen. Her commitment to a
unique “farm to table” dining experience led Bar Marco to be nominated for Best New Restaurant 2013 by Bon Appetit and The Wine Room being named “Best Dining Experience in Pittsburgh”.
Her work also includes time as the Executive Chef of Food Revolution Cooking Club, a program that taught nearly 30 high school students cooking techniques and provided them with nutritional guidance. A new opportunity to take on the role of Executive Chef at Spoon, one of Pittsburgh finest restaurants, surged and she partnered with long time friend and mentor Brian Pekarcik to implement a new, simplistic and whimsical menu and décor at the established restaurant.
In 2015 she was recognized by the James Beard Foundation as a Rising Star Chef Semifinalist and was honored as Best Chefs America’s Rising Star Chef. In 2016 was named Starchefs Rising Star for the Rustbelt Region. In 2018 she was named Pittsburgh Magazine Chef of the Year, recognizing her commitment with her community, culinary skills and voluntarism. She was also recognized by the James Beard foundation in 2019 as a semifinalist for Best Chef: Mid-Atlantic and was featured as Pittsburgh’s “40 under 40”
In 2024, she her dream restaurant, Lilith with her business partner and long time friend and Pastry Chef Dianne DeStefano. Lilith is a seasonal, coastal inspired, intimate restaurant that burst with bright energy, feminine vibes and many regulars. It was name part of the Pittsburgh Best New Restautant class and the Best Restaurants 2025.
Chef Dianne DeStefano
Coming from an Italian background, Dianne developed an interest in all things kitchen early on. After earning her Bachelors of Fine Art, Cum Laude, from Ohio University she took a dive into the art of pastry, learning first from Pittsburgh icon Suzie Treon at The Cafe at the Frick. She later went on to study baking and pastry at Johnson & Wales University in Denver, Colorado during which time she worked as pastry sous chef at The Squeaky Bean, nominated for Best New Restaurant in America by Bon Appetit Magazine in 2013.
Upon returning to Pittsburgh in late 2014, Dianne teamed up with chef Jamilka Borges at Bar Marco restaurant and The Livermore where she successfully ran a from-scratch pastry menu for three years that received mention from local publication Pittsburgh Magazine as well as by the national organization Star Chefs. During her tenure at Bar Marco they continually earned placement on Pittsburgh Magazine’s Best Restaurants list.
Next, Dianne reunited with friend and chef Jamilka at The Independent Hospitality Group where together they lead the teams at Hidden Harbor and the Independent Brewing Company, and guided the opening of the group’s third location, Lorelei. In March of 2020, Dianne took over full operation of the three kitchens and led the company through the first year of the pandemic. Many chefs in Pittsburgh seek out Dianne for her expertise in baking and she has provided consulting services to several chefs and their teams who need assistance in creating pastry programs and training in the execution of said programs.
She currently is half of the Lilith duo; a small and intimate restaurant she co-founded with Chef Jamilka in 2024, which has been named Best New Restaurant in Pittsburgh for 2024 and part of the 2025 Best Restaurant list. She is also a James Beard Foundation Bootcamp alum.
Chef Jamilka Borges
Born and raised in San Juan, Puerto Rico she developed an interest in Art and Food early in her life. After attending University of Puerto Rico, she decided to move to Pittsburgh and enroll in Culinary school. It was then that she applied to work at the recently opened Legume Bistro,
which was Pittsburgh's first true farm to table restaurant, teaching her valuable lessons on sustainability, butchery and fermentation. She was promoted to Sous Chef and left the restaurant six years later as the Chef de Cuisine to pursue her first Executive Chef job.
As Executive Chef at the Livermore and Bar Marco, she led an ambitious preservation program and developed a rotating tasting menu in the Wine Room cellar alongside Sarah Thomas, now Advanced Sommelier at Le Bernardin and founder of Kalamata’s Kitchen. Her commitment to a
unique “farm to table” dining experience led Bar Marco to be nominated for Best New Restaurant 2013 by Bon Appetit and The Wine Room being named “Best Dining Experience in Pittsburgh”.
Her work also includes time as the Executive Chef of Food Revolution Cooking Club, a program that taught nearly 30 high school students cooking techniques and provided them with nutritional guidance. A new opportunity to take on the role of Executive Chef at Spoon, one of Pittsburgh finest restaurants, surged and she partnered with long time friend and mentor Brian Pekarcik to implement a new, simplistic and whimsical menu and décor at the established restaurant.
In 2015 she was recognized by the James Beard Foundation as a Rising Star Chef Semifinalist and was honored as Best Chefs America’s Rising Star Chef. In 2016 was named Starchefs Rising Star for the Rustbelt Region. In 2018 she was named Pittsburgh Magazine Chef of the Year, recognizing her commitment with her community, culinary skills and voluntarism. She was also recognized by the James Beard foundation in 2019 as a semifinalist for Best Chef: Mid-Atlantic and was featured as Pittsburgh’s “40 under 40”
In 2024, she her dream restaurant, Lilith with her business partner and long time friend and Pastry Chef Dianne DeStefano. Lilith is a seasonal, coastal inspired, intimate restaurant that burst with bright energy, feminine vibes and many regulars. It was name part of the Pittsburgh Best New Restautant class and the Best Restaurants 2025.
Chef Dianne DeStefano
Coming from an Italian background, Dianne developed an interest in all things kitchen early on. After earning her Bachelors of Fine Art, Cum Laude, from Ohio University she took a dive into the art of pastry, learning first from Pittsburgh icon Suzie Treon at The Cafe at the Frick. She later went on to study baking and pastry at Johnson & Wales University in Denver, Colorado during which time she worked as pastry sous chef at The Squeaky Bean, nominated for Best New Restaurant in America by Bon Appetit Magazine in 2013.
Upon returning to Pittsburgh in late 2014, Dianne teamed up with chef Jamilka Borges at Bar Marco restaurant and The Livermore where she successfully ran a from-scratch pastry menu for three years that received mention from local publication Pittsburgh Magazine as well as by the national organization Star Chefs. During her tenure at Bar Marco they continually earned placement on Pittsburgh Magazine’s Best Restaurants list.
Next, Dianne reunited with friend and chef Jamilka at The Independent Hospitality Group where together they lead the teams at Hidden Harbor and the Independent Brewing Company, and guided the opening of the group’s third location, Lorelei. In March of 2020, Dianne took over full operation of the three kitchens and led the company through the first year of the pandemic. Many chefs in Pittsburgh seek out Dianne for her expertise in baking and she has provided consulting services to several chefs and their teams who need assistance in creating pastry programs and training in the execution of said programs.
She currently is half of the Lilith duo; a small and intimate restaurant she co-founded with Chef Jamilka in 2024, which has been named Best New Restaurant in Pittsburgh for 2024 and part of the 2025 Best Restaurant list. She is also a James Beard Foundation Bootcamp alum.