After a stint with the Starr Restaurant Organization in Philadelphia, Aksel Theilkuhl is back at the BLT restaurants, this time as chef de cuisine of BLT American Brasserie in Chicago, which is slated to open this month.
Previously, Theilkuhl was opening chef de partie of BLT Steak in New York, and then worked as sous chef of BLT Market in New York. Following that he was chef de cuisine at the BLT Steak in Charlotte, N.C.
Andrew Powers is the new executive chef of Sorrel River Ranch Resort & Spa in Moab, Utah. Previously, Powers was executive sous chef of Spruce at the Waldorf Astoria in Park City, Utah. He is a graduate of Le Cordon Bleu Culinary College in Austin, Texas.
Jorge Boneta was named executive chef of Hotel Matilda in San Miguel de Allende, Mexico. Most recently, he was chef de cuisine for the beach club and banquet services at the Rosewood Mayakobá on the Riviera Maya. Boneta is a 2002 graduate of the Culinary Institute of Mexico in Puebla.
Kevin Abshire, former sous chef at Il Poggiolo in Hinsdale, Ill., is the new executive chef of Due Lire Vino & Cucina in Chicago. A native of Louisiana and a descendent of rice farmers, Abshire is adding such new menu items as short rib ravioli with porcini mushrooms; eggplant involtini with zucchini spaghetti and smoked mozzarella; and grilled flat iron with Swiss chard, chickpea polenta and sherry mustard seed vinaigrette.
Peter Temkin was appointed in-house charcutier at Show Dogs restaurant in San Francisco. Before joining Show Dogs, Temkin worked in Sausalito, Calif., as sous chef of Farley Bar at Cavallo Point. A career changer, Temkin started cooking at age 30.
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“I became a cook because I wanted to be good at something, and I wanted to be a better person. I was 30 years old and had no skill set or foundation for a career,” he said. “I knew the discipline and rigors of the kitchen would set me on the right path. It was the best professional decision I've ever made.”
Brandon Baltzley has returned to the Chicago-area restaurant scene after taking some personal time off. He is the new executive chef of Pensiero in Evanston, Ill. The self-taught chef is dishing up a carpaccio of sea scallops, cocoa, chestnuts, grapes, celery and peppermint. Also on his menu is orecchiette with rabbit ragù, arugula and fall mushrooms; and lamb agnolotti with sunchoke, kale, hazelnut and preserved lemon.
Simon Dolinsky has become the new executive chef at Saltbox Dining & Drinking in the Palomar San Diego. The former executive chef at BLVD16 in the Palomar Westwood in Los Angeles cut his culinary teeth in his hometown of Milwaukee, Wis., under chef Sanford D’Amato, and then in Louisiana under John Besh.
Brian Redzikowski was named executive chef at Flavor Del Mar in Del Mar, Calif., The New York native most recently served as executive chef at the Thompson Hotel in Los Angeles. His new menu includes spicy crispy shrimp with frisée, arugula, chipotle and a yuzu vinaigrette, and a foie gras doughnut with seasonal fruit, arugula and acacia honey.
Scott Quinn, the former sous chef at Bouchon Bistro in Las Vegas, is the new executive chef of Bagatelle in Los Angeles. Before attending Le Cordon Bleu in Scottsdale, Ariz., Quinn worked in kitchens as a teenager, where he held a number posts.
Contact Bret Thorn at [email protected].
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