About Lilith

Welcome to Lilith, a cozy gem born from the passion and dreams of Chefs Jamilka Borges and Dianne DeStefano.

Emerging from years of culinary dedication and a shared vision cultivated in Pittsburgh's finest kitchens, Lilith represents the realization of our dream to craft a unique dining experience together.

Our menu is a testament to our commitment to excellence.

In this intimate and lively space, Lilith thrives as a vibrant celebration of life—a place where laughter echoes and moments are savored among friends. At the heart of our kitchen, craftsmanship takes precedence; we pour our hearts into handcrafting stocks, sauces, freshly baked breads, and delicate pastries. Each dish bears the mark of dedication and love, making every visit to Lilith an experience woven with passion.

Chef Dianne DeStefano

Dianne DeStefano is a seasoned pastry chef with over 20 years of experience crafting memorable culinary creations. Her journey began at the age of 20 at The Café at the Frick in Pittsburgh, where her passion for pastry first took root. From there, she expanded her horizons, running the kitchen at The 7D Ranch, a premier guest ranch nestled in the rugged beauty of Wyoming. She honed her craft by studying baking and pastry arts at the renowned Johnson & Wales University in Denver, Colorado.

Returning to her hometown of Pittsburgh, Dianne joined the award-winning Bar Marco as pastry chef, where she first connected with celebrated chef Jamilka Borges. Over the past decade, the two have reunited at several acclaimed restaurants, collaborating on innovative projects that have helped define Pittsburgh's culinary scene.

Dianne's expertise spans the full spectrum of baking and pastry arts, from producing exceptional breads and pastas to designing exquisite plated desserts that delight both the eyes and the palate. Her artistry and commitment to her craft have earned her a coveted spot in the Summer 2024 James Beard Foundation Chef Bootcamp for Policy & Change, where she will join other culinary leaders in shaping the future of the industry.

Chef Jamilka Borges

Born and raised in San Juan, Puerto Rico, she developed a love for art and food early on. After studying at the University of Puerto Rico, she moved to Pittsburgh to attend culinary school. She began working at Legume Bistro, Pittsburgh's first farm-to-table restaurant, where she learned about sustainability and fermentation. Over six years, she rose from line cook to Chef de Cuisine before taking on her first Executive Chef role.

At Livermore and Bar Marco, she created a preservation program and developed a tasting menu with Sommelier Sarah Thomas. Her work helped Bar Marco earn a 2013 Bon Appétit nomination for Best New Restaurant. She also served as Executive Chef for Food Revolution Cooking Club, teaching cooking and nutrition to high school students.

In 2015, she was named a James Beard Rising Star Chef Semifinalist and earned multiple awards, including Pittsburgh Magazine's Chef of the Year in 2018. Moreover, she was also a 2019 James Beard nominee for Best Chef Mid-Atlantic. She now co-owns Lilith, a seasonal, modern restaurant, with her business partner Dianne DeStefano.