Two of Daniel Boulud’s landmark restaurants in New York City, Restaurant Daniel and Boulud Sud, have reopened with new executive chefs. Christina D’Angelo is now running the kitchen at the former, and Eddy Leroux is heading up the latter. Meanwhile Shaun Velez, who was executive pastry chef at Café Boulud, now has that job at Daniel.
Also in New York, Suyoung Park has been promoted from executive chef to head of New York operations and Daeik Kim is taking her previous position, and Linda Luo is the new executive chef of The Tavern, which was called Tavern by WS when Eli Kaimeh was the chef there.
German Villatoro has been named vice president of culinary for New York’s Backal Hospitality.
Ryan Poli, who has been consulting and doing other odd jobs since he left The Catbird Seat in Nashville at the end of 2018, is back in Nashville, now as executive chef of Bobby Hotel.
In Los Angeles, Ramon Bojorquez is the executive chef of Lumière at the new Fairmont Century Plaza hotel and Jason Moniz is executive chef of West Hollywood Hotels. In Palm Springs, Ysaac Ramirez is the new chef of 4 Saints.
David Gross is the new chef of Panzano in Denver, Dinesh Jayawardena has been promoted to regional executive chef of Radisson Blu Mall of America in Minneapolis and Jonathan Little is executive chef of Six Seven, the signature restaurant The Edgewater in Seattle. Also in Seattle, Jeffrey Hunter is the new executive sous chef of the Lotte Hotel in Seattle.
Jin Lee is now running the kitchens at the Adolphus hotel in Dallas, and Rhonda McCullar is continuing to rise through the ranks of Hai Hospitality, having been promoted to chef de cuisine from executive sous chef of Uchi and Uchibā, a position she got last year.
And on Hawaii’s Big Island, Ian Scollay is executive chef of the private residential club Kohanaiki.
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