Jason Lawless, who most recently was the executive chef at Woodstock Inn & Resort in Woodstock, Vt., has moved to New York as the new chef at Tocqueville. There he is preparing lavender-skewered Arctic char with gingered spaghetti squash, Tokyo turnips, Thumbelina carrots and Champagne tarragon emulsion, as well as stout-braised pork cheeks with sauerkraut and beer foam. Richard Blais has hired a sous chef and executive pastry chef for his restaurant The Spence, which is slated to open ...

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