What is in this article?:
- The latest chefs on the move
- John Lawrence, Antonio Cardoso, more
NRN senior food editor Bret Thorn tracks the latest chefs on the move
John Lawrence, Antonio Cardoso, more
John Lawrence is the newde cuisine of Kimball’s Kitchen at the Sanderling Resort in Duck, N.C. Most recently chef de cuisine of Tides Inn in Chesapeake, Va., Lawrence is cooking items such as smoked trout fritters with paprika aïoli and crispy pork belly steamed buns with chow chow and Sriracha barbecue sauce.
Antonio Cardoso is the new executive chef of the Conrad New York in New York City, overseeing daily operations of the hotel’s signature restaurant, Atrio, its rooftop bar Loopy Doopy and all in-room dining. He also is managing the rooftop garden. Cardoso most recently was executive chef of The Ritz-Carlton Abaco Club at Winding Bay in the Abaco Islands, Bahamas.
Daniel Furey is the new executive chef of Cannery Row Brewing Company in Monterey, Calif. Most recently the executive chef of R2L in Philadelphia, Furey is now making beer-friendly dishes such as crab cake with Southeast Asian aromatics and Korean chile-spiked tartar sauce, and a wood-grilled, marinated Portobello mushroom burger with herbed goat cheese, tempura tomato, and an arugula and pickled red onion salad on a brioche bun.
Dario Correa is the new executive chef at The Mayfair Hotel & Spa in Coconut Grove, Fla., overseeing all culinary functions, including the Italian restaurant Spartico and the Above the Mayfair rooftop. Originally from Buenos Aires, Correa most recently was executive chef of the Grand Beach Hotel in Miami Beach, Fla.
Stacy Cogswell is the new chef at The Regal Beagle in Brookline, Mass. A graduate of Johnson & Wales University in Providence, R.I., Cogswell has traveled to Singapore and the Caribbean, as well as the Eastern Seaboard, but her work experience has been mostly in the Boston area, where she was a sous chef at Market in Boston and chef de cuisine at Upstairs on the Square in Cambridge, Mass.
J. Christopher Windus, former executive chef of Todd English’s Bluezoo at the Walt Disney World Swan and Dolphin Hotel in Winter Park, Fla., has been named executive chef of Hamilton’s Kitchen at The Alfond Inn, also in Winter Park. Windus studied hospitality management at Cornell University in Ithaca, N.Y., and earned an associate degree in culinary arts from the Capital Culinary Institute in Tallahassee, Fla.
James Boukhalfa is the new executive chef of Seminole Casino Immokalee in Immokalee, Fla. Originally from Paris, Boukhalfa has put down roots in Florida, where he most recently was executive chef of the Fort Lauderdale Marriott North.
Jesse Olsen has returned to his home state of Washington, where he is the new executive chef at The Golf Club at Newcastle in Newcastle, Wash., including the property’s Calcutta Grill. Most recently he was executive chef at the Four Seasons Alexandria at San Stefano, in Egypt.