Lon Symensma, who left his post as executive chef of Buddakan in New York this past spring, has moved to Denver, where he will be the chef of ChoLon Modern Asian Bistro, slated to open downtown in October. The restaurant is named for the Chinese section of Ho Chi Minh City, Vietnam, and will feature Symensma’s interpretation of Asian dishes, as well as small plates.
Running the kitchen at Buddakan are co-executive chefs Brian Ray and Yang Huang, who worked under Symensma.
Bill King, former corporate chef of McCormick & Schmick’s Seafood Restaurants, based in Portland, Ore., on Monday opened his own restaurant in that city, called Pinot American Brasserie. It features French dishes made with local ingredients. The restaurant’s wine list includes 36 Oregon Pinot Noirs. It’s open for breakfast, lunch and dinner, seven days a week.
Enzo Febbraro is the executive chef of Bond 45 National Harbor in Oxon Hill, Md., which the New York-based Fireman Hospitality Group opened in January.
Febbraro is taking over for Daniele Turchetti, executive chef of Bond 45 in New York, who handled the restaurant’s opening and was supervising operations at both restaurants. Previously, Febbraro was at the Washington, D.C., restaurants D’Acqua Ristorante and Café Milano.
Robert Lhulier has left his post as chef of Union City Grill in Wilmington, Del., to be chef of that city’s University and Whist Club. Union City Grill chef-owner Matthew Curtis, who was handling marketing and restaurant operations, will be returning to the kitchen.
Contact Bret Thorn at bthorn@nrn.com.
