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 ...

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