What is in this article?:
- The latest chefs on the move
- More chefs on the move
NRN senior food editor Bret Thorn tracks the latest chefs on the move.
Michael LaDuke has left the corporate executiveposition at Red Lobster for fellow Darden Restaurants chain The Capital Grille. LaDuke was at Red Lobster for seven years.
Adam Baird has been namedvice president of food, beverage and procurement at The Habit Burger Grill, a 70-unit chain based in Irvine, Calif. He was formerly corporate executive chef and vice president of food, beverage and culinary operations at 145-unit Mimi’s Café, also in Irvine.
Baird, a graduate of the Culinary Institute of America, has also worked as sous chef of the Auberge du Soleil in Rutherford, Calif., and as sous chef of the Wine Spectator Restaurant at the CIA’s campus in St. Helena, Calif. He also was the concept/operations development executive chef for the opening of Grand Californian Hotel and Napa Rose Restaurant in Anaheim, Calif.
Joël Antunes, who gained national acclaim as chef of The Dining Room at the Ritz-Carlton, Buckhead, in Atlanta, is now executive chef of the Capital Hotel in Little Rock, Ark., overseeing Ashley’s restaurant and Capital Bar & Grill, as well as its private dining and catering facilities.
In 2005, Antunes won the James Beard Foundation award for best chef in the Southeast for his Atlanta restaurant Joël. Most recently, Antunes was consulting chef at Kitchen Joël Antunes at the Embassy Mayfair in London.
Waldy Malouf, who has spent years in the New York restaurant scene with restaurants such as Beacon and Waldy’s Wood Fired Pizza, is now senior director of special projects at The Culinary Institute of America in Hyde Park, N.Y.
Malouf, who graduated from the CIA in 1975, will contribute to the refinement of the nine restaurants at the culinary school’s three U.S. campuses in Hyde Park; St. Helena, Calif.; and San Antonio.
Michael Rotondo, who spent eight years at Charlie Trotter’s in Chicago, including as executive chef, is now chef de cuisine at Parallel 37 in San Francisco. His menu includes a farm fresh egg with caramelized Brussels sprouts and sweet-and-sour rhubarb; Dungeness crab with green tomato and Thai basil linguine; and oxtail with nasturtium, chocolate and honey mustard.
Tyler Williams, former executive chef of Abattoir in Atlanta, is the new executive chef of Woodfire Grill, also in Atlanta. A native of Okemos, Mich., Williams began his Atlanta culinary career as sous chef of Bacchanalia in 2010. In 2012 he was named Chef of the Year by Eater Atlanta.