Scott Linquist, Christopher Eagle, Franco Barrio, Justin Macy, Shane Baird
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Bret Thorn
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Scott Linquist, who was the opening corporate chef for the seven-unit Dos Caminos chain, part of the New York-based B.R. Guest restaurant group, has returned to Border Grill Restaurants and Truck as the executive chef of the downtown Los Angeles location. There are two Border Grill restaurants and a food truck in Los Angeles, and one Border Grill in Las Vegas.
Linquist was a chef at Border Grill, owned by celebrity chefs Mary Sue Milliken and Susan Feniger, nearly 20 years ago. He also wrote a cookbook, Mod Mex: Cooking Vibrant Fiesta Flavors at Home, published in 2007.
Christopher Eagle has been hired as restaurant chef of The Waldorf Astoria hotel in New York City, with responsibility for its three restaurants: Peacock Alley, Oscar’s Brasserie and Bull & Bear Steakhouse. Most recently working with chef Grant McPherson and his company Scotch Myst in Las Vegas, Eagle’s agenda includes revamping Peacock Alley’s Sunday brunch, where eggs Benedict, the Waldorf salad and other restaurant staples were created.
Eagle will be introducing more seasonal items, which currently includes chanterelle mushrooms, apples, figs and spaghetti squash.
Barrio 47, a new bar and restaurant in New York City’s West Village, has appointed Peruvian chef Franco Barrio as its chef. The former chef and owner of Caliu, a tapas bar also in the West Village, Barrio is preparing dishes such as lobster paella, braised short rib pappardelle with ricotta salata, and foie gras torchon with candied walnuts and Port gelée.
Barrio’s previous experience in New York has included stints at Casa Mono, Boqueria, Eleven Madison Park and Momofuku Ssam Bar.
Justin Macy has been promoted from executive sous to executive chef of Miraval Resort & Spa in Tucson, Ariz., where he is continuing the property’s tradition of serving traditionally high-calorie dishes in lighter form.
Signature dishes include edamame guacamole and cilantro-crusted scallops with cumin-scented black bean cakes, corn salsa and smoked red pepper coulis.
Shane Baird is the new chef de cuisine at J&G Grill at The St. Regis Deer Valley in Park City, Utah, where the best sellers are turkey chili and Swiss fondue. Most recently, Baird was chef-consultant for cookbook author and photographer Kit Wohl in New Orleans. Before that he was a sous chef with boutique hotel operator Joie de Vivre Hospitality in San Francisco.
Originally from Honolulu, Baird attended the New England Culinary Institute in Burlington, Vt., and also studied Basque cooking in Spain under chef Martin Berasategui.
Contact Bret Thorn at [email protected].
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