Panera has a new corporate chef, and so does the award-winning vegan restaurant Cadence in New York City
Already have an account?
Culinary talent is always in high demand, and so there’s a continuous shift in back-of-the-house personnel as cooks develop their skills and climb the ranks of the industry.
Recently Constellation Culinary Group, based in Philadelphia but with operations on both coasts, has moved some of its talent around, promoting Kaytlin Dangaran from executive chef of Sarasota Art Museum to corporate chef of dining and events for parent company Elior North America. Peyton Leffingwell is now heading up the kitchen at the Bistro at Sarasota Art Museum, and in Miami, Valeri Fuentes, formerly chef de cuisine overseeing Constellation-catered events including Formula 1 parties and celebrity weddings, is now executive chef of Pérez Art Museum.
Fast-casual chain Panera Bread undertook a huge menu overhaul last year, but apparently it’s not done; it has hired culinary research & development veteran Scott Uehlein to spearhead next steps.
Two notable plant-based restaurants have new chefs. Haley Duren has succeeded Shenarri Freeman as chef of Cadence in New York City. The New Mexico native plans to bring Southwestern flavors to the vegan soul food restaurant. And in Cambridge, Mass., Dante Gabriel Funes is running the kitchen at Veggie Galaxy Diner & Bakery, where he plans to move away from meat analogs and toward actual plants.
Read on to see what other chefs are taking the next steps in their careers.
Contact Bret Thorn at [email protected]
