Aspinwall chef trades career in science for culinary at Cornerstone Restaurant & Bar

Ken Mizuno’s path to establishing a life in Pittsburgh began as a college student at Carnegie Mellon University.

Raised in Long Island, N.Y., the son of immigrant Japanese parents, his mother cooked traditional Japanese fare at home.

But his time in Pittsburgh would expose Mizuno to a whole new culinary world, ultimately changing the course of his professional pursuits.

“I studied biology there, but I got the first taste of the kitchen because I was working at the former Cafe Asia in Squirrel Hill,” Mizuno said. “I really just grew up on Japanese cuisine — and it was funny when I moved out of the house, it was a novelty to get something like fast food.”

Mizuno left CMU after several years of studying genetic research and working in a lab to pursue his passion for cooking.

His morning commute inspired what would become his next job as executive chef at Cornerstone Restaurant & Bar in Aspinwall.

“Cornerstone interested me. I would drive by on the way to work and that’s how I chose to come here,” Mizuno said. “It piqued my interest.”

He previously worked in a corporate-run kitchen but wanted a warmer work vibe and was drawn to the family atmosphere offered at Cornerstone.

Seeing familiar faces from regular customers is something Mizuno loves about his job.

“I prioritize cooking for the people that I live around locally,” Mizuno said. “I do enjoy the familiarity with our guests.”

Joyce Hanz | TRIBLIVE

Cornerstone Restaurant & Bar executive chef Ken Mizuno in Aspinwall.

In business for 16 years, Cornerstone offers contemporary American cuisine with a neighborhood bar vibe, all housed inside the former Aspinwall National Bank, complete with a large vault in the main dining room and exposed brick outlining what was once teller windows. After the bank closed, the building at the corner of Freeport Road and Eastern Avenue housed a post office.

Owner and operator Erin Connolly described hiring Mizuno as an instant fit.

“He has the ability to collaborate and understand Cornerstone’s identity. He never tried to change what we had been doing here and became a part of the Cornerstone family,” Connolly said. “I know I can rely on him.”

The Cornerstone Amish chicken, a staple on the menu and wildly popular, isn’t going anywhere.

“We do change our menu every season, but have a core set of items that don’t change,” Mizuno said.

Other fall menu items include pan-seared duck breast, fresh mushroom linguine and French onion meatballs made with beef, veal and sausage from Frankie’s Sausage in Sharpsburg.

“Don’t worry, though, Cornerstone classics like the Amish chicken, lamb burger and roasted beet salad are available,” Connolly said.

Self-taught, Mizuno said having the experiences of cooking “comes from within.”

“I’ve employed so many cooks and the best ones are always the ones who are motivated internally,” he said. “It is a hard job with a lot of hours and if you don’t truly enjoy it and are passionate about it, then I can’t really train that in someone.”

Mizuno, 42, lives in Aspinwall with his girlfriend, Bree Bolton, and the couple have three cats. He can walk to work.

Mizuno trades cooking for technology when he’s not working.

“I dabble in computer games. I was big into gaming and it stuck,” he said.

Life in Aspinwall provides personal and professional work perks for him and he is grateful for the small-town support.

“A perk of Aspinwall is how everything is compact and you have everything you need and 10 minutes away is Downtown Pittsburgh,” Mizuno said.

Visiting Japan once as a little boy is barely a memory for Mizuno.

“I’d like to go to Japan. It’s hard to feel connected to it because I’ve been in the states my whole life, but I feel it would be nice to get in touch with my roots a little bit more,” he said.