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San Francisco
Hubert Keller, Chef of Fleur de Lys, announced plans to open a second branch of his Las Vegas Burger Bar in early 2008.
Former Chez Panisse Café chef Russell Moore has announced plans to open?his own restaurant Camino in Oakland next winter.
Chef Arnold EricWong, formerly of Eos, has relinquished his position at Bacar. Robbie Lewis, formerly the chef de cuisine at Jardinière under Traci des Jardins and a Rising Star in 2005, will assume the position of executive chef.
Jonathan Gold, restaurant critic of LA Weekly, was awarded the Pulitzer Prize for criticism. This is the first Pulitzer to be awarded for food criticism or food writing.
Pastry Chef Brooke Mosley, former pastry cook under Rising Star Elizabeth Belkind at Grace, is now the Executive Pastry Chef of Whist at the Viceroy Santa Monica.
StarChef Daniel Boulud and partners, the team behind One Little West 12 and STK in Manhattan, has announced plans to open One Sunset on the Sunset Strip in LA. Chef Chris Ennis will man the line.

New hotel chain SLS will open SLS?Los Angeles in March 2008 with StarChef José Andrés (Jaleo and Café Atlantico in Washington, D.C.) supervising the kitchens.
Carolynn Spence, former chef de cuisine of Spotted Pigin New York, has joined the kitchens of the Chateau Marmont hotel as executive chef of Bar Marmont.
Charlie Palmer announced plans for an eponymous project to open in early 2008 in Costa Mesa. Palmer's New York-based executive sous chef,Amar Santana of Auroele, will run the kitchen.
StarChef Todd English will open his own gourmet burger bar this fall. It will be called Oliver's.
Chicago favorites Charlie Trotter's and Alinea were each named to Restaurant magazine's list of the world's 50 best restaurants.
Executive pastry chef Omar Martinez of Sheraton Chicago Hotel & Towers's has created?a 9½-foot-tall rendering of Navy Pier's Ferris wheel. It took him a month and a half and included over10,000 components.
Steven Obendorf will leave his position?as chef?at Deleece at the end of the month to take his dream job at The Saltry,?a small?restaurant?Halibut Cove, Alaska. As chef of a five-person kitcehn in the town's only restaurant, Obendorf - an Alaskan native - will fulfill a lifelong dream.
Chef / Owner Paul Kahan and partnerDonnie Madia of Blackbird and Avec will open their highly anticipated beer-focused gastropub this fall.

Danny Kljajic, chef / owner of Papillon will open a 65-seat bistro with Antoine Cedicci, owner of Pane Caldo, later this summer. 2005 Rising Star Chef Paul Virant will be one of Food & Wine Magazine's Best New Chefs of 2007. Chef Virant has worked at some of Chicago's top kitchens including Charlie Trotter's, Everest, Ambria, and Blackbird before opening his own restaurant, Vie, in Western Springs.
StarChef Ken Oringer, chef /owner of?Clio and?Toro,?will open KO Prime in the Nine Zero Hotel this summer (formerly Spire).?Overseeing Chef Oringer's kitchen?will be chef de cuisine Jamie Bisonette, formerly of Eastern Standard. Rising Star Chef 2006 Gabriel Bremer of Salts in Cambridge has been named one of Food and Wine Magazine's Best New Chefs 2007.

New York
Jean-Georges Vongerichten's Chinese-influenced 66 has closed and will reopen as Matsu Gen, a Japanese restaurant. Chef Vongerichten has partnered with Tokoyo restaurateurs the Matsushita brothers to develop the menu, which will focus on soba noodles.
Restaurateur Yann de Rochefort is renovating his Lower East Side restaurant Suba, which will reopen as a tapas bar the week of April 24th. Seamus Mullen, chef of Boqueria, will be behind the line. Rising Star 2006 Lee Gross has been named the executive chef of the Zen Palate restaurants. Chef Gross will revamp the vegetarian menu and expand the concept, which plans to open a third branch in Princeton, NJ later this year.
The Belgian-influenced Resto will open this Wednesday with Chef Ryan Skeen in the kitchen. Skeen is formerly of Café Boulud and San Francisco's Elisabeth Daniel. Christian Pappanicholas, onetime manager at 'inoteca and Otto, is the owner, and has stocked his bar with over 6o varieties of Belgian beer.
Restaurateurs Vicki Freeman and Marc Meyer, owners of Five Points and Cookshop, will reopen Provence, which they aquired last fall from previous owner Michel Jean, later this week. Lynn McNeely, formerly of Barbuto, will be the chef.
Jason Neroni, former executive chef of Brooklyn's Porchetta has announced tenative plans to open his own space in downtown Manhattan, below 14th street. Pastry Chef Mandy Brown has also left the restaurant. Owner Marco Rivero has plans to readdress the menu, adding sandwiches and opening for lunch.
Ed Witt, former executive chef of Varietal, will open Taste in Garden City New Jersey in the early fall. Varietal's former Executive Pastry Chef Jordan Kahn, has also left the restaurant to pursue other projects in his native San Franciscio.

Varietal's owner Greggory Hockenberry has hired Executive Chef Wayne Nish, formerly of March which became the slightly more casual Nish last month, as the new chef.

David Carmichael, former pastry chef of Oceana, is the new Executive Pastry Chef at Gilt, replacing Nick Morgenstern.
Restaurateur Danny Meyer and partners have expanded outside of New York. Meyer licensed the Union Square Cafe name to a Japanese company who will open their own version of USC in the Roppongi district of Tokyo late this month.
Belgian favorite Markt will reopen in Chelsea later this month after closing its Meatpacking location in January.
Café Gray, Gray Kuntz's restaurant in the Time Warner Center, is presently offering "finger foods" in the brasserie section of the dining room in anticipation of the casual Grayz, the chef's new small plates and private dining restaurant expected to open in the fall at 13-15 West 54th Street.

Executive Chef Ed Witt is leaving the wine-induced kitchens of Varietal. Chef Witt has plans to open a restaurant in Long Island.
Las Vegas - RUB, a barbecue restaurant in Chelsea, New York City,?is in discussions to open a?9,000-square-foot outpost?at the?Rio hotel?in Las Vegas.?A summer opening is planned. The restaurant is also?negotiating?placement in?Harrah's casinos both nationally and internationally.

Chef David Burke's David Burke Modern American Cuisine has opened in Las Vegas' Venetian Resort Hotel and Casino. The 8,000 square foot restaurant is a partnership between Burke and Orlando-based E Brands Restaurants.
Executive Chef David Bull of the Driskill Hotel is leaving his post to become partners with his former employer Jeff Trigger, founder of La Corsha Hospitality Group, with whom he re-structured the Driskill's kitchens many years ago. Chef Bull is one of five chefs nominated for 2007's James Beard Foundation's Top Chef of the Southwest title.
Chef Thomas Formally of The Charleston Cafe of Myrtle Beach S.C. has moved on to Pomodoro's Trattoria also of Myrtle Beach S.C. and restarted his monthly wine dinners with an italian theme.
StarChefs Rising Star Chef 2004 Jose Garces opened Tinto in Philadelphia - and only two days later was nominated for a James Beard award for "Best Mid-Atlantic Chef."

Congratulations Chef Garces!

Along with his wife Meshelle, StarChefs Rising Star 2006 Cathal Armstronghas taken over The Majestic Café. Their restaurant, to be known asMajestic,will feature the talents of StarChefs Rising Star 2006Todd Thrasher as sommelier and his wife, Maria Chicas, formerly of Jaleo.
Chef Ethan Stowell of Union and Pastry Chef Patric Gabre-Kidan,who oversaw pastry for Tom Douglas' restaurants, have opened the Italian restaurant Tavolata.

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