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Restaurateur?Keith McNally?is now serving brunch at his?new restaurant Mornadi.
Restaurateur?Keith McNally?is now serving brunch at his?new restaurant Mornadi.
Chris Schwaiger,?former chef de cuisine at Sumile under StarChef Josh DeChellis, is the chef at the newly opened Sense in Williamsburg. Rising?Star?2006?Zak Pelaccio has named Billy Barlow his?chef de cuisine at?5 Ninth.

French Culinary Institute has announced plans to launch a culinary technology program that will delve into the realm of "molecular gastronomy." This will expand their modern culinary offerings in sous vide and low temperature cooking.The first class is slated to be"Magic Potions: Transglutaminase."

Ben Pollinger, formerly of Union Square Hospitality Group, has been named the new executive chef at Oceana. He is joined by Jansen Chan, previously of Alain Ducasse at the Essex House, as the new pastry chef.
The owners of Candela have announced they plan to close the restaurant for a complete redesign. The East 16th Street space will reopen in fall as the Irving Mill Restaurant and Tap Room. Johnny Schaeffer, who has been named chef-partner, will create a casual, seasonal menu.
Zak Pelaccio, Rising Star Chef 2007, has a new cocktail menu at Fatty Crab developed by bar chef is Dave Wondrich.
Brian Young, formerly of Mainland, is the new executive chef of Tavern on the Green. He replaces John Milito.
Patricia Yeo, chef of Sapa, will partner with the Glazier family, owners of Money Bar, to create an Asian-accented menu for the restaurant which will open in late spring after renovations.

Chef Michael Psilakis and restaurateur Donatella Arpaia have opened Anthos, a fine-dining Greek restaurant, in the former Acqua Pazza space.
Restaurateur Jaime Reixach has opened Mercat, a Spanish small plates restaurant modeled after a place in his hometown of Barcelona. His chefs, David Seigal and Ryan Lowder, formerly of Jean-Georges, have created a menu that emphasizes the cured meats and wines of Catalonia.

David Bouley, executive chef and owner of Bouley, Danube, and Miami's new Evolution, has announced plans to relocate his flagship to the Mohawk Atelier, a newly-renovated luxury building located behind his Bouley Bakery and Market. The new space will reflect Bouley's French provincial sensibilities, and recall the restaurant's original location just down the block on Duane Street.

The Texas Hill Country Wine & Food Festival will be held between March 28 and April 3.? Established in 1986, it is the oldest and largest event of its kind in Texas.? One hundred restaurants and sixty wineries will participate in more than thirty events, which take place at local venues across Austin and the Hill Country area.? Dozens of top local chefs, including Tyson Cole of Uchi, Elmar Prambs of the Four Seasons Hotel, David Bull (formerly) of The Driskill Hotel, the Central Market chefs, and the chef-instructors of the Texas Culinary Academy, will host events during this five-day celebration of food and wine.? The festival culminates in a fair on Sunday, April 3 in the scenic town of Georgetown, with wine seminars and culinary competitions.
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 was named one of the 10 Best New Chefs in America by Food & Wine Magazine. He has cooked at the James Beard House, and was a challenger on the Food Network program "Iron Chef America."
Matthew Accarrino, former?chef de cuisine of the New York branch of?Craftsteak, will be the chef de cuisine at a new Craft outpost, to open this summer?in Los Angeles.
Rich Melman of Lettuce Entertain You Enterprises has announced a partnership with Chef Laurent Gras, formerly of the now-shuttered?Bistro Du Vent in New York City.
Del Toro Cafe will close on March 18th. Executive Chef Andrew Zimmerman cited financial reasons for the closure, roughly two years after the kitchen first opened.
A new Rosebud will open in May in the former Chicago Prime Steakhouse space. Salvatore Raguso, veteran of several Rosebud kitchens, has been named executive chef.
Jason Paskewitz, chef/owner of the forthcoming Cathedral, has changed the restaurant's name to to Jackson Park Bar and Grill. The restaurant is expected to open this summer.
Café Emunah, a kabbalistic lifestyle lounge and tea bar, will open this month in Fort Lauderdale with a very unique menu option: a 'side' of table talk. Emunah, which means "Faith" in Hebrew, will allow diners to order a session of table-side chat with Dr. Marla Reis, who created the restaurant with Chabad Rabbi Moshe Meir Lipszyc.
Jacquelynn Powers, Suzy Buckley, Josh Woodward and StarChef Govind Armstrong have partnered together to bring Game Night to Miami's Table 8, where patrons can challenge table mates in matches of favorites like Candyland and Trivial Pursuit each Monday evening at 9pm.

StarChef Pascal Barbot, presenting chef at The International Chefs Congress 2006, was awarded three Michelin stars in the 2007 guide for his restaurant Astrance in Paris.
WASHINGTON, D.C. Rising Star 2006 Tony Chittum has left Dish and Notti Bianche. He has been named executive chef of Vermillion in Alexandria.
Rising Star Chef Barton Seaver will be leaving his position of Executive Chef at Cafe Saint-Ex and Bar Pilar to take on a new project as Chef and Partner in the new M Street restaurant, Hook. The restaurant will be centered around Seaver's interest in sustainable seafood, with a crudo menu, a wood burning grill, locally grown produce and local meats, including a tasting of country hams. Josh Whigham of Bar Pilar and Heather Chittum of Circle Bistro and Notti Bianchi are jumping on board, and Seaver's partner is Jonathan Umbel of Pure Hospitality, formerly of Blue Gin.
John Leinhardt - 2941 Restaurant has appointed John Leinhardt, formerly of Noble House and The Inn at Little Washington, as director of operations. He is responsible for managing all aspects of 2941's front-of-the-house customer experiences, including reservations, service and client satisfaction.
Ris Lacoste, Restaurant Consultant Extraordinaire -- While she continues to formulate plans for her own restaurant, DC's beloved chef Ris Lacoste continues to multitask! She currently is consulting with Rock Creek partners Tom Williams and Judith Hammerschmidt to assist with the spring launch of their second restaurant, Rock Creek Mazza, in the Mazza Gallerie at Friendship Heights, DC.
Executive chef and managing partner Ford Fry, formerly of Eatzi's, has opened JCT Kitchen and Bar in Westside Urban Market.
Restaurateur Ricardo Ullio, owner of Sotto Sotto and Fritti, is currently searching for a chef to man the stoves of his new Spanish restaurant Cuerno, which he plans to open this summer.
Sala Sabor de Mexico in the Highlands neighborhood has named Jeff Smedstad as the new executive chef. Chef Smedstad is the former chef of Los Sombreros in Scottsdale.
StarChef Ken Oringer of Clio will begin overseeing culinary direction and menu development at Spire in the Nine Zero hotel, where Boston Rising Star Chef Gabriel Frasca was the former chef before moving on to Straight Wharf.


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