Catching up on chef news around town:
Brasserie Saison has just added even more talent to its kitchen, which already included head chef Tyler Teass, formerly or Rose’s Luxury, and Morad Sbaitri. Now they’ve added longtime Whiskey Jar head chef Devin Murray, who joins the kitchen as sous chef, replacing Nick Moon. John Meiklejohn takes over at The Whiskey Jar.
Kardinal Hall recently welcomed new head chef Jeff Burgess, former chef and co-owner of Provincetown’s Ristorante Marissa, who has also cooked at top spots like Jasper White’s Summer Shack and Mario Batali’s Babbo. Original Kardinal Hall chef Thomas Leroy left to run the kitchen of the Market at Grelen.
Aris Cuadra, formerly of Tavola, is new Executive Chef of Clifton Inn, which re-opened yesterday with a fresh new look and menu, after a brief closure for refurbishments. Look for a more accessible menu, suitable for regular visits.
At Duner’s, longtime chef Doug McLeod moved home to Asheville, and has been replaced by former head chef Laura Fonner who returns after a few years of baby time. “She’s an amazing chef,” says owner Bob Caldwell.
And, last but not least, John Shanesy is leaving Petit Pois to try his luck in New York City. Owner Brian Helleberg will continue as Executive Chef, and though he would not rule out hiring a sous or chef de cuisine down the road, says that for now he really enjoys being involved in the nuts and bolts of Petit Pois’s kitchen. We will enjoy him there as well.