(Continued from page 1) Mike Galen is the new chef de cuisine at The Bedford in Chicago, where he is making dishes such as pan-roasted halibut with hush puppies, shaved fennel salad and piquillo pepper romesco; and stout-braised lamb shoulder with leek spätzle, roasted baby carrot, watercress and salt-cured egg. Most recently, he was sous chef at Three Acres in Chicago. Nolan Green is the new executive chef of Skybokx 109 GastroSports in Natick, Mass., where he has been tasked ...

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