Jeffrey Tenner, Richard Blais, John-Carlos Kuramoto, Mark Mellinger, Joseph Elevado, Zach Chambers, Brad Gillespie
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Bret Thorn
Jeffrey Tenner, former executive director of culinary operations for Legal Sea Foods, a 32-unit casual dining chain based in Boston, was appointed executive chef at Bertucci’s Italian Restaurant, which operates 94 restaurants and is based in Northborough, Mass. Tenner replaces Stefano Cordova, who now runs culinary operations at Boston-based bakery-café chain Au Bon Pain, which has about 200 units.
“Top Chef All-Stars” winner Richard Blais is teaming up with Bob Amick’s Concentric Restaurants to open an eatery in Midtown Atlanta.
They haven’t picked a name for the place yet, but Blais, who will be executive chef and partner in the restaurant, said in a release he would be serving “simple American food that tastes great.” It is slated to open this winter.
Blais previously worked for Concentric Restaurants as executive chef of ONE. midtown kitchen.
Since his first appearance on “Top Chef,” Blais has opened three Flip Burger restaurants — two in Atlanta and one in Birmingham, Ala.
John-Carlos Kuramoto was appointed executive chef at Michael’s, the Santa Monica, Calif., landmark restaurant. Most recently the lead line cook at Campanile in Los Angeles, 23-year old Kuramoto is a graduate of the Culinary Institute of America in Hyde Park, N.Y. He got his new job through a rigorous audition process that included creating a 12-course tasting menu for chef-owner Michael McCarty.
Mark Mellinger is the new executive chef of Ocean House in Watch Hill, R.I. Since starting his job, Mellinger has developed a new raw bar menu and updated the banquet and bistro menus. In addition, the property now grinds all burger meat in-house.
Most recently, Mellinger was executive sous chef of Bellagio in Las Vegas.
Joseph Elevado was named executive chef of L’Ermitage in Beverly Hills, Calif. Most recently the executive chef of Social House in Las Vegas, Elevado will oversee the conception and development of a new signature restaurant while also managing the property’s lounge, in-room dining and poolside fare.
Zach Chambers is the new executive chef of Anchovies & Olives, one of Ethan Stowell’s restaurants in Seattle. He replaces Charles Walpole, who left to pursue his own project. Most recently, Chambers was sous chef at sister property Tavolata, also in Seattle.
Brad Gillespie was named executive chef at the Hyatt Regency Mission Bay Spa and Marina in San Diego. Most recently the executive chef of the Hyatt Clearwater Beach Resort and Spa in Clearwater, Fla., Gillespie hails from Calgary, Alberta, Canada, and attended the South Alberta Institute of Technology.
Contact Bret Thorn at [email protected].
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