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Derek Brown -- Formerly with both Agraria and Michel Richard's Citronelle, Derek Brown now has joined Komi as sommelier. According to Komi's chef/owner Johnny Monis, "Derek is a great fit for the restaurant, and I am extremely excited for him to be joining us".
Beverly Bates -- CIA graduate Beverly Bates is now the pastry chef 701 Restaurant. She joins 701 and "touch of gold" owner Ashok Bajaj after extensive experience at Michel Richard's Citronelle and Bistro Bis. She currently is transforming 701's entire dessert menu.
Keep your Eyes Open for new Restaurants opening their doors soon including:
1) Cafe du Parc - Opening in March in The Willard InterContinental Hotel, the café will be a Parisian-style bistro featuring casual French fare.
2) Lebanese Taverna, Baltimore - The Lebanese Taverna Group will open their newest restaurant (ninth overall), in the Harbor East Development in Baltimore, Maryland on March 5.
3) WasabiSito - Bo Davis' Farragut Park, conveyor-belt sushi restaurant, Wasabi, has done so well that he is expanding into a take-out version called WasabiSito. Look for an April/May opening in Arlington, VA.
Oh-la-la: Bezu is now open in Potomac Village, serves up French-Asian fusion courtesy of Chef Dennis Friedman. Chef Friedman's menu will be changing monthly based on the availability of the freshest ingredients.
Fans of Georgetown's family-run Café Bonaparte can rejoice with the opening of their second location - Napoleon. The menu is similar to that of Café Bonaparte, with both sweet and savory crepes, a Bonaparte burger and French-inspired dishes by chefs Jonathan Martin and Jeremy Hand. Downstairs features music, a small plates menu and a Champagne bar.
Another Chef Move -- Chef Anthony Chittum who has been at Dish and Notti Bianche for almost two years has announced that he is going across the river and into Alexandria. In mid-March he'll take over the kitchen at Vermilion, a Neighborhood Restaurant Group restaurant.
World-renowned Chef Patrick O'Connell is now officially the sole proprietor of the Inn at Little Washington. Make your rezzies now, Chef O'Connell is building a new accommodation, The Gamekeeper's Cottage, across the street from The Inn. Also opening this spring is a new, 2,600 square feet Presidential Suite with its own dining room, kitchen, library and private gardens.
Lots of flutter at Firefly -- Chef John Wabeck who has been at the restaurant for over four years is moving on. Stay tuned for detais of his next endeavor. But fear not, the restuarnt is in good shape with recent hires General Manager Mike Hill and Floor Manager Will Earls. Hill formerly was with Topaz Bar. Earls last called New Orleans home, where since Hurricane Katrina he served as front of the house manager for the FEMA base camp in St. Bernard Parish.
What is going on at Majestic? Chef Bob Beaudry, who recently took over for chef Joe Raffa (who will be opening up Oyamel with Jose Andres later in February) decided to take a break. Chef Dylan Coolidge (former chef at Lucy in Portland) had just started to take over from Chef Bob Beaudry when he, too, left. Now what? The Majestic is now closed for renovations and plans to reopen in six weeks or so with a new chef.
Frank Morales, III, formerly of fave DC haunt, Zola, will officially becomes executive chef of Neighborhood Restaurant Group's (NRG) Rustico on February 7, 2007. Look for Chef Morales to launch a new menu and spin his talents on inventive starters, like the baked potato: straight-from-the-farm, salt-crusted and hearth-roasted potatoes, stuffed with fillings like cured duck and St. Louis Kriek lambic jelly, or house-salted Atlantic cod and egg relish. Chef Morales will incorporate Rustico's extensive beer list (over 270 in bottle and tap), often incorporating some brews in his menu items.
Richard Hamilton is at the helm of the brand new Restaurant Local in Easton, Maryland. This former executive chef of Spiced Pear Restaurant at the Chanler Hotel in Newport, Rhode Island has also served as chef de cuisine at MGM resort properties in Las Vegas. The menu for Restaurant Local will contain seasonal American comfort food, with an emphasis on local products from the area's best farms and small purveyors.
Restaurateurs Elias Hengst and Jared Rager, owners of Mendocino Grill and Sonoma, are scheduled to open La Pata Negra this spring with their Executive Chef Drew Trautman behind the line.
StarChef José Andrés will open his newly relocated Oyamel within the month.
William Yosses has been named as the executive pastry chef for the White House. Yosses served as the pastry chef for the 2006 White House holiday parties and replaces Thaddeus DuBois, who left the position in 2006

New York
Morgans Hotel Group and China Grill Management,will openSuka, a collaboration with Rising Star New York Zak Pelaccio in the Sanderson Hotel.
Suka will offer modern authentic Malaysian cuisine, prepared with European techniques, reflective of his menus at New York restaurants 5 Ninth and Fatty Crab.

Dante Bucuzzi, chef at Charlie Palmer\'s Aureole in Manhattan, will leave the city to open a restaurant in his hometown of Cleveland. The restaurant will be called Dante and is expected to open in late summer. Aureole\'s corporate chef Tony Aizzi will now serve as the executive chef of the Upper East side institution.
Pair of 8's welcomed new executive chef Matt Hamilton, former chef /owner of Uovo. Bill Peet, former executive chef of Pair of 8's, has joined the kitchens of Patroon.

Restaurateur Keith McNally's anticipated Morandi will open with Chef Jody Williams in the kitchen at the end of this month. Chef Williams will be paired with Sous Chef Charlie Rodriguez, the former executive chef of The Sony Club.
Former L'Orangerie chef Christophe Bellanca has been named the executive chef of Le Cirque, replacing Chef Pierre Schaedelin. Chef Schaedelin will continue to work for the Le Cirque group.
7Square in the Time Hotel has a new pastry chef. Colleen Grapes, previously of the Red Cat, joined the hotel in February.
Joseph Cacace, former executive chef of Bastardo, has replaced Ulian Medina as the executive chef of Zocalo.

Laurence Bondulich, owner of Bin 71 has opened Barcibo Enoteca. He's serving cured meats and imported cheeses as well as artisan bourbons.
Brasserie Ruhlmann, named for art deco designer Jacques-Émile Ruhlmann, will open a branch in Chicago sometime late next fall. The 500-seat restaurant is a branch of the brasserie run by Chef Laurent Tourondel (of BLT empire fame) in New York's Rockefeller Center. Chef Tourondel has not been named as the chef of the new branch.
Charlie Trotter has announced that he will open an as-yet-unnamed restaurant in the Elysian hotel with an à la carte menu. The restaurant is expected to open in late 2008.
Executive chef of HB Home Bistro Joncarl Lachman has purchased the restaurant from owners Steve McDonaugh and Dan Smith. Chef Lachman plans to reimagine the menu to go with his newly-decorated dining room. Partners McDonaugh and Smith will continue with plan to open Frill, a small plates venue, this summer.
Restaurateur Dean Georgelos and partners plan to open an in-town branch of Isabella's Estiatorio with Executive Chef Sean Eastwood. The new, more intimate venue is slated to open in late spring or early summer.

Michelin chef three-star chef Jokl Robuchon has plans to open in Chicago by the end of 2008, as confimed by his business office in Paris.

Meztiso, the Latin bistro that closed it's doors in December and reopened as the Yucatecan-influenced Xel-Há, now has Dudley Nieto, formerly of Adobo, behind the line. Xel-Há, which means "spring water," was named after a luxury water resort in Riviera Maya.

Former chef of Narcisse Brian Jupiter will open chef/co-owner of Fleur De Lis, a Cajun and Creole bistro opening in South Shore this month. Southern-inspired entrees like short ribs with mac and cheese and spicy cole slaw will be followed by seasonal peach cobbler French toast and red velvet cake.
Generoso Bahena, former chef/owner of Chilpancingo and the original Ixcapuzalco, has opened Tepatulco in Lincoln Park, offering regional Mexican fare with a sustainable, artisan, and organic focus.
New Orleans
The Ritz-Carlton New Orleans has opened Mélange with Executive Chef Eric Aldis behind the line. The menu features New Orlenas classics invented in local restaurants.
John Besh, executive chef of the renowned Restaurant August in New Orleans, has become the owner of La Provence, the restaurant located within the French country inn of the same name just across Lake Pontchartrain from the city.
StarChef Emeril Lagasse has opened Emeril's New Orleans Fish House in the Island View Casino.
StarChef Todd English has opened Riche in Harrah's as well as another branch of Olives in the Beau Rivage Resort & Casino.
When New Orlean's fixture Antoine's reopened at the end of 2005, the only meal it served besides dinner was its new Sunday brunch, but as of late January the restaurant has relaunched lunch on Fridays under Chef Mike Regua.
Chef Minh Bui, previously of the recently shuttered Lemongrass in the CBD, opened Café Minh in the former Michael's Mid-City Grill space in December. The restaurant will now serve lunch. Chef Bui's fusion Vietnamese menu features lacquered duck, spicy beef udon soup, and a Kobe beef burger.
Muriel's Jackson Square has a new executive chef. Chef Guy Sockrider has previously worked under Paul Prudhomme at Commander's Palace.
Restaurateur Vicky Bayley has opened 7 on Fulton with Michael Sichel as chef. Chef Sichel was the chef / owner of Restaurant Indigo before Hurricane Katrina.
John Besh, chef/owner of Restaurant August and the Besh Steakhouse at Harrah's has purchased La Provence, the restaurnt where he was once chef de cuisine early in his career. Executive Chef Chris Kerageorgiou, Besh's mentor will remain in charge of the kitchen, which is expected to open in late summer after renovations.
Tom Harvey has traded his kitchen at Nava for ONE. midtown kitchen. Taking his place at Nava will be Texas chef Jesse Peres.
Vinocity Winebar and Restaurant, in Midtown, has a new head chef, Matt Ahlberg. Ahlberg replaces Paul Wooten, who left to become chef de cuisine at the newly-opened Sweet Lowdown.
Rumor has it that Richard Blais (ONE. midtown kitchen, Blais), who left for Florida a few months back, is planning a return to Atlanta.
This spring Bob Amick and Todd Rushing will launch Tap on the ground floor of their Trois restaurant.
Restaurateur Tom Catherall has named Ian Winslade, formerly executive chef at Catherall\'s Shout, as executive chef at Posh, located in the former Seeger's space in Buckhead.

Shayne Vaughn, longtime sous chef at Shout, will takeover for Chef Winslade.
Kevin Rathbun has secured the space of his upcoming steakhouse, Kevin Rathbun Steaks, only a block north of Rathbun's and Krog Bar in Inman Park. He is shooting for a spring opening.
Ricardo Ullio, owner of Sotto Sotto and Fritti, will open Cuerno, meaning "horn," this spring on Juniper Street. The restaurant will feature authentic tapas as well as Spanish-inflected main dishes.
Christian Messier has joined the kitchens of The Sun Dial Restaurant, Bar & View (Westin Peachtree Plaza) as Executive Chef. Messier was previously behind the range at St. Louis's Renaissance Grand Hotel and Scottsdale's Phoenician.
Chef Rodney Wedge (Fuego Spanish Grill), Geoffrey Hahn, and Adam Gajadharsingh have opened Sweet Lowdown in Midtown. Chef Carmen Cappello, formerly of Mix Atlanta, will serve modern Southern cuisine.
Restaurateur Bob Amick's Concentrics collection - the group behind One.Midtown Kitchen and Two Urban Licks - will open Thrive, a Cajun restaurant on Marietta Street across from B.E.D. in Midtown.
The annual Capital Confectioners Cake Show will be held on Saturday, February 3rd and Sunday, February 4th, at the Travis County Exposition Center in Austin. The cake competition, which is open to the public, will be held on Saturday. Demonstrations will be performed on Sunday (viewed for a fee) by master cake decorators, including Food Network Challenge Pastry Chefs Bronwen Weber and Norman Davis, and Food Network featured cake artist Janette Pfertner.
David Haskell, managing partner of Bin 8945 Wine Bar and Bistro has hired Chef Michael Bryant, formerly of Norman's on Sunset, which is now closed. Chef Bryant's new menu will feature flavors from Asia, Latin America, and Europe
Romanov Restaurant + Lounge, a new concept from the owners of Republic and Prana, has opened in Studio City serving classic Russian cuisine like pelmeni and baked sturgeon.
Raymond and Lynn Lasher have opened Lasher's American Steakhouse in Burbank. James Rico Grey, former executive chef at Lincoln Steakhouse, will serve as chef. He plans to import several favorite dishes from Lasher's, the couple's other restaurant in Long Beach.
Stefano Ongaro, once behind Valentino and Enoteca Drago, has opened Italian restaurant All' Angelo in the former Mumtaz space.Chef Mirko Paderno, also fomerly of Valentino, will be the chef.

The former chef of Capo, Josh Loeb, has opened Rustic Canyon, with Chef Samir Mohajer, previously of The Little Door, behind the line.
Joseph Gillard, previously behind the line at Pinot at the Chronicle and Nick & Stef's, has moved to the kitchens of Napa Valley Grille where he will be the executive chef. Chef Gillard plans to revamp predecessor Anne Conness' menu.
Douglas Silberberg, formerly of Water Grill, is now chef at Michael's, Michael McCarty's restaurant.
San Francisco
Christina Deeb of Bambuddha Lounge, and Venticello has taken over the former Enrico's. She and consultant Seamus Cronin, also of Venticello, will create an American menu and begin serving in early March.
Bill Clarke and baker Alan Carter, formerly of Chow, have finally opened their long-awaited Mission Beach Café. Menu items include pie, popovers and pastry as well as light lunch items. Once they have secured a liquor license, look out for brunch and dinner.

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