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New York
Tablespoon, the dine-in sibling to Manhattan's Spoon Catering opens Monday August 11 on West 20th Street. Owner Melissa Chmelar and chef Katie Ribbentrop will serve their signature seasonal entrees, sandwiches, salads, and desserts at the new location. Also for sale are house-made jams, sauces, pickles, cake mixes, frozen foods, and ice cream.
David Chang's wildly popular Momofuku Sssam bar will shutter for construction August 25. The asian wrap restaurant will re-emerge from its beauty rest nearly double its current size. Expected re-opening is the first week of September.
Pino Luongo has announced the closing of Coco Pazzo. After 20 years in his Upper East Side location, he could not obtain a new lease.
Daniel Bouley will close his Austrian restaurant Danube on the 2nd and re-open it as Secession, a slightly more casual experience under the same Klimt murals.
San Francisco
Preston Dishman has left General's Daughter to open a new restaurant with his wife, Nicole. Instead of hiring a replacement, owners Jim and Bettie Hall have leased the General's Daughter space to Sondra Bernstein and John Toulze of Girl and the Fig. Bernstein and Toulze plan to open a Sonoma-tinged Italian restaurant, Estate, in their new space by mid-September.
David Bazirgan is now the executive chef at the new Chez Papa Resto in Potrero Hill.
Cafe Majestic is losing three core members, reportedly due to differences with management. Chef Ian Begg, Sous Chef Sarn Saechao and GM/sommelier Ryan Maxey are all departing August 6th.
Serenbe's Farmhouse, well-known for its farm-to-table cuisine, has undergone a recent chef change. Nicholas Bour has left for the Willard Intercontinental in Washington, D.C. Just announced as his replacement is Nick Melvin, who was sous chef at Concentrics Hospitality's Tap.
Nicholas Bour, executive chef of the Farmhouse at Serenbe, is leaving to take the executive chef position at Willard Intercontinental in Washington, D.C. No word yet on his replacement at the Farmhouse.
Michael Tuohy is selling his restaurant Woodfire and returning to his roots in Northern California. He is joining the Joie de Vivre Hospitality Group to launch a new farm-to-table restaurant called Grange. It will be located in the Citizen Hotel in Sacramento, and will feature an all-California wine list. Chef Tuohy will host a farewell dinner for longtime friends and fans at Woodfire August 12.
Steven Lee is now the Wine Director at Sixteen Restaurant at the Trump International Hotel and Towers Chicago. He has replaced Kairos Cuilann des Rosiers.
Jennifer Porto is closing the marketing and public relations division of the 4 Star Hospitality Group. The consulting division, run by her husband Greg Porto will remain open. Jennifer is officially leaving the business to pursue other personal and professional interests.
Thomas Keller is opening a new Bouchon bistro in Beverly Hills. The menu will feature such bistro standards as roast chicken, steak frites, and quiche - all elevated by Keller's legendary attention to detail.
Ivan Kane's new project Cafe Was has been pushed back from the original opening date of July 30th. The opening is now projected for mid-August.
Julia Wolfson has smoothly transitioned to the West Coast - or at least in the hearts of restaurant critics - after just a few weeks at the helm. Wolfson, the new chef at seasonal/organic restaurant Ammo has worked at Le Bernadin and Blue Hill in New York and Applewood in Brooklyn.
The Fourth Estate will close from August 7 to September 1 for renovations. The renovations will expand the event space of this restaurant housed within the National Press Club.
Chef Nathan Anda is leaving his posts at the Neighborhood Restaurant Group's Tallula and EatBar. Chef Anda will stay on as part of the Neighborhood team with plans to open an as-yet-undisclosed new restaurant in the near future.
East Bay:

Opening this month in Hayward is French restaurant Bijou. Chef Christian Nam-Hee, a former Parisian, will head the kitchen.
San Antonio:

Rudy Souberbielle has taken the position of general manager at Las Canarias. Souberbielle brings 15 years of fine dining management, most recently at Luca Ristorante Enoteca in San Antonio, and will oversee all business aspects of the restaurant.
At parkside, Ben McBride has been promoted from Sous Chef to Chef de Cuisine. McBride's wide range of experience at Bank Jean-George, Driskill Grill, and Jean Luc's have prepared him well for his new role at Shawn Cirkiel's eclectic downtown restaruant.

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