About Arlecchino Ristorante

With 16 years of experience in the restaurant industry, hospitality has always been a part of Taylor’s life. Growing up with a mother in the industry, Taylor followed in her footsteps from a young age, beginning her career as a host at just 15 years old at a small, locally owned restaurant where they worked together.

Throughout her career, Taylor has experienced nearly every side of the restaurant business, working as a host, server, bartender, caterer, supervisor, prep cook, sous chef, and front-of-house manager. Her career continued to grow at The Grand Concourse, where she started as a server in 2018, moved into a kitchen supervisor and sous chef role in 2022, and ultimately served as Service Manager from 2023 to 2026.

Taylor prides herself on being a true jack of all trades, with hands-on knowledge of both front- and back-of-house operations. Most importantly, she is passionate about creating memorable guest experiences and fostering a positive environment for her team. To Taylor, happy guests and happy employees are at the heart of great hospitality.

Outside of the restaurant, Taylor loves spending time with her two kids, Ava and Julian—whether it’s a trip to Kennywood or a Chick-fil-A run.

Maroon David brings more than 32 years of experience in the hospitality industry, with an extensive background in restaurant operations, guest relations, and event coordination. Throughout his career, he has held leadership and service roles with respected organizations including T.G.I. Fridays, Linden Grove, Aramark, and Bella Sera, serving as a manager, event coordinator, front-of-house professional, and award-winning bartender.

Known for his dedication to exceptional hospitality, Maroon is passionate about creating memorable guest experiences and fostering welcoming environments. His decades of hands-on experience, combined with his commitment to outstanding service, make him a valued leader and trusted member of the team.

Outside of work, Maroon is a trained U.S. historian with a lifelong appreciation for American history. He is also an avid vinyl record collector who enjoys discovering and preserving classic music.

Chef Cory has been with the Alla Famiglia brand for over 17 years. When Chef Jonathan and Chef Mark needed another set of hands at alla famiglia, they hired Chef Cory from the Art Institute culinary program, located in downtown Pittsburgh. He actually had a couple of the very same instructors Chef Jonathan had. Cory exhibits raw cooking talent, with solid technique and precision. Chef cory was moved from Alla Famiglia to executive Chef Arlecchino in 2012. He is also assisted by Lacey Jones his wife, whom is also a product of Cory’s vast culinary knowledge. We appreciate for over a decade now, chef Cory’s passion and consistency behind the line and with our loyal clientele.

I’m a proud native of Peter’s Township, where I was born and raised. After graduating from Peter’s Township High School in 2016, I earned my marketing degree from Slippery Rock University in 2020. My journey in the restaurant industry began at a young age, sparking a passion that has only grown over the years.

Upon completing my studies, I found myself at a crossroads, unsure of my career path. However, I was fortunate to step into the role of event coordinator and assistant manager at Arlecchino. This opportunity has allowed me to deepen my understanding of the industry and build invaluable connections. Starting as a server assistant, I never imagined I would discover my true calling here. I am incredibly grateful for the opportunities I’ve been given and excited for what lies ahead.

Meet Mara Beck, Alla Famiglia / Arlecchino Pastry Chef. Mara is a graduate of the Pennsylvania Culinary Institute and has been the Pastry Chef here for 2 years. Mara comes from a family who loves to cook and bake, and this passion is clearly displayed through her pastry creations.

Prior to joining the Alla Famiglia family, Mara has spent time in several notable Pittsburgh restaurants including the Inn on Negri, Park Brugge, Willow and Siempre Algo.

In her spare time, Mara enjoys spending time outdoors with her Niece and Nephew, kayaking, gardening and hiking with her Pug named Dexter.

Chef Michelangelo Aliaga was born in a small Peruvian town called, Celendín. As the second eldest of Italian immigrants, Aliaga grew up in a very traditional family and was inspired by his grandfather’s passion for family and cooking.

In the late 90s, Michelangelo attended Alma Culinary School in Milan and met various Italian chefs who helped him discover his love for Italian food. Upon graduation, Aliaga began his career in Tuscany before enduring his culinary journey in the United States. Prior to opening Primo Italia, Aliaga made his name in the Los Angeles culinary world at Cecconi’s West Hollywood and then Palm Desert’s La Spiga. Chef Michelangelo Aliaga, is passionate about Italian cooking and its deep history. He has created a rich, abundant menu using local purveyors and fine ingredients in making homemade pastas, wood-fired pizzas, and Mediterranean fish dishes.