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New York
Todd English is now out of The Libertine at Wall Street's Gild Hall Hotel. The Gild Hall plans to keep The Libertine open and keep the current staff employed.
David Bouley has appointed chef Christian Delouvrier (formerly of Lespinasse and Alain Ducasse at Essex House) to revamp the menu at the Secession.
Popular trattoria L'Ulivo has closed, leaving some prime SoHo space available.
Cesar Ramirez is the chef in residence for Brooklyn Fare, a new gourmet food store in Carroll Gardens set to open mid-month. He'll be cooking up the prepared foods for the store, and is looking forward to this new challenge. Ramirez was last at Bar Blanc in Manhattan and has also worked at Tru in Chicago and Danube under his mentor, David Bouley.
Tonda, the new pizzeria in the former E.U. space from director/restaurateur Bob Giraldi (one of the founders) is officially open.
Restaurateurs Mark Birnbaum and Eugene Remm (Tenjune), have tapped 2006 Rising Star chef Franklin Becker as executive chef for their new venture in the former Lotus space.
The new restaurant, Abe and Arthur's, will be two levels of straightforward steak and seafood. Becker will bring his signature refined American style to elevate the concept.
Abe and Arthur's is slated to open this month.
San Francisco
Yountville, CA:

Thomas Keller's French Laundry announced this week that Timothy Hollingsworth will succeed Corey Lee as chef de cuisine when Lee departs this summer to open his own restaurant in San Francisco. In January, Hollingsworth represented the U.S. at the Bocuse d'Or in Lyon, France, where he placed sixth.
Charles Phan (The Slanted Door)has opened a new restaurant, Heaven's Dog, on Mission Street. Phan's new venture features beverage almost as prominently as food, with Erik Adkins behind the drinks program.

Stir Lounge is now open in the newly renovated space that was formerly the tantra lounge at indebleu. Go for high-end cocktails, chic patrons, and a packed dance floor.
Eat at Street, the new global street food restaurant from Border Grill's Susan Feniger and Kajsa Alger is now open for dinner.
Trilussa is closing after 20 years in its Beverly Hills location. Its replacement, Villa Blanca, will bring "European cuisine" when it opens in the space later this month.
Ritual, the Cahuenga Corridor restaurant and lounge, has closed for renovations. The restaurant will emerge from plywood under a new name, Halo.
La Grande Orange on Main Street in Santa Monica, brainchild of LGO Hospitality, is set to open in early April.
According to a recent Fortune Magazine article, Jean-Georges Vongerichten and business partner (and founder) Phil Suarez want to take the Jean-Georges name further.

Together the duo recently launched a joint venture with Starwood Hotels and Catterton Partners. "The goal of the company, called Culinary Concepts by Jean-Georges, is to create an haute cuisine chain with the reach of McDonald's. Instead of using Big Macs and a clown named Ronald, Culinary Concepts plans to conquer the world with three main prototypes: Market, J&G Steakhouse, and Spice Market, a standalone restaurant that pays homage to Asian street food. As part of the company's deal with Starwood, Vongerichten and Suarez have right of first refusal to open restaurants in all of Starwood's new W, St. Regis, and Luxury Collection hotels."
Fred's at Barneys, a long-standing New York institution is planning to open a Chicago location in the new Gold Coast outpost of Barneys. Ushering the concept in from the coast is managing director Mark Strausman, chef of NYC's Fred at Barneys.

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