After a stint with the Starr Restaurant Organization in Philadelphia, Aksel Theilkuhl is back at the BLT restaurants, this time as chef de cuisine of BLT American Brasserie in Chicago, which is slated to open this month. Previously, Theilkuhl was opening chef de partie of BLT Steak in New York, and then worked as sous chef of BLT Market in New York. Following that he was chef de cuisine at the BLT Steak in Charlotte, N.C. Andrew Powers is the new executive chef of Sorrel River Ranch Resort ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?