Sebastien Agez, Antoine Perray, Jonathan Jerusalmy, Jose Salvador Campuzano, Tim Toohey, Tyge Nelson, Wes Shaw
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Bret Thorn
Sebastien Agez is the new executive chef at Plein Sud in the Smyth Hotel in New York City.
A native of Dunkirk, France, Agez most recently was chef de cuisine at The Lotos Club in New York. He also had stints at New York restaurants Café Des Artistes, The Russian Tea Room and Tavern on the Green. Before that he worked at a variety of French restaurants in Washington, D.C.
In his new role, he is preparing items ranging from classic pot au feu to red beet tartare with Fourme d’Ambert cheese, pine nuts, chives and mâche.
Antoine Perray is now heading up the kitchen at the Palais Namaskar in Marrakech, Morocco. Formerly chef of the two restaurants in Canton Towers in Guangzhou, China, Perray has a classic French culinary education that started with a three-year apprenticeship at the Auberge Saint Christophe in Pont d’Ouilly, in his native French region of Normandy. He then started cooking at Les Ambassadeurs at the Crillon in Paris.
Jonathan Jerusalmy, former executive chef of the St. Regis in Atlanta, has moved to Sea Island, Ga., and is now executive chef and director of culinary programming at Sea Island Resort.
Jerusalmy received a Bachelor of Arts degree specializing in foodservice, wine technology and hospitality management from the Institut Technique des Métiers de L’Alimentation in Tournai, Belgium.
Jose Salvador Campuzano is the new executive chef of De Cortez Grill & Restaurant at the Sheraton Hacienda del Mar Golf & Spa Resort in Los Cabos, Mexico. Most recently the executive sous chef of the Sheraton Paris Airport Hotel & Conference Center, Campuzano, a native of Puebla, Mexico, is preparing dishes such as truffled medallions of sea bass on sautéed mushrooms with fried leek and black truffle sauce, and lobster and mango bisque with a skewer of mini scallops in lime essence.
Tim Toohey is the new executive chef at The Ballantyne Hotel & Lodge in Charlotte, N.C., where the native Australian is serving up dishes such as shrimp and grits, and a BLT sandwich made with fried green tomatoes.
Most recently, Toohey was the executive chef at Bank of America-Merrill Lynch in London.
Tyge Nelson is the new executive chef of Chino Latino in Minneapolis, where he is preparing items from countries around the equator. He previously was executive chef of The Inn and Solera restaurants, both also in Minneapolis.
“I enjoy when I create a dish and someone says that it reminds them of a happy time or place in their life,” he said.
Wes Shaw is the new executive chef at Presidio Social Club in San Francisco.
Inspired to join the restaurant world by his grandfather and by the Swedish chef from the Muppets, this native of League City, Texas, is highlighting his heritage by featuring beef brisket on Tuesday nights.
Contact Bret Thorn at [email protected].
Follow him on Twitter: @foodwriterdiary
