Jason Henderson, former food and beverage director for AMC Theatres, is now vice president of product innovation at Nashville-based quick-service seafood chain Captain D’s. Before joining AMC, Henderson was a corporateat Applebee’s.
Joseph Lallave (right), former executive chef of Zed 451, a Tavistock restaurant in Chicago, is the new executive chef at Pantry at The Verve at the Crowne Plaza Hotel in Natick, Mass. Dishes served include seared scallops with butternut squash purée and seasonal mushrooms, and scallop burgers with arugula, mango avocado salsa and spicy mayonnaise.
Gavin Mills (left) is the new chef de cuisine at Tavern, a restaurant owned by Suzanne Goin and Caroline Styne in Los Angeles, where he is making his own charcuterie. Most recently he was executive chef of Wood and Vine in Hollywood, Calif.
Pajo Bruich (right) is the new executive chef at Enotria Restaurant and Wine Bar in his hometown of Sacramento, Calif. The self-taught chef most recently was executive chef for Lounge On20, also in Sacramento. He also interned at Benu, the San Francisco restaurant of Corey Lee, former chef de cuisine of The French Laundry.
“People don’t always think of Sacramento as having a forward-thinking culinary scene, so my goal is to contribute to elevating the city’s status in this arena. I am committed to this community and its future culinary growth,” said Bruich, who is a founding member of the Sactown Dining Collective, which hopes to draw attention to the city’s dining scene.
Brendan Bashford (left) is the new executive chef of The Sanctuary at Kiawah Island Golf Resort in South Carolina.
A native of Brisbane, Australia, Bashford most recently was the opening executive chef of the Fairmont Battery Wharf in Boston.
Kyle Ketchum (right) is the new chef of Woodward at Ames in Boston, following a stint as a freelance consultant for hotels, resorts, restaurants and country clubs, based in Attleboro, Mass. Signature items served at the restaurant include short rib tortellini with Madeira and truffle butter, risotto with foraged mushrooms, and a four-hour braised pork shank with herb gnocchi.
Steve de Barrill (left), former executive chef and partner at Seasons 52 at Biltmore Fashion Park in Phoenix, Ariz., now has that same position at Seasons 52 at the Westfield UTC shopping center.
Marc Tennison (right) has been promoted from sous chef to chef at Cupola Pizzeria in San Francisco, where he is putting to use what he has learned during several trips to Italy, most recently last month. He serves items such as kabocha squash pizza with hot coppa and smoked mozzarella; garlic and bread soup in onion broth with red kuri squash and a poached egg; and handkerchief pasta Bolognese with pancetta, dried porcini, sage and ricotta.
Henry Moreno has been promoted from sous chef to chef at Yankee Pier in Larkspur, Calif. The San Francisco native studied culinary arts at Santa Rosa Junior College.
“From culinary school to restaurants to my overseas travels, everything I do as a chef is an education,” Moreno said.