Marc Forgione, chef-owner of New York restaurant Marc Forgione and one of the stars of Iron Chef America, plans to open American Cut steakhouse at Revel, a beachfront hotel slated to open in Atlantic City, N.J., this spring.
Forgione’s first executive position also was at a steakhouse, BLT Prime in New York.
Jonathan Waxman has joined 12-unit Rosa Mexicano as a “chef-in-residence” and will orchestrate the New York-based chain’s 2012 Flavors of Mexico series of four seasonal menus.
Waxman, the chef and owner of Barbuto in New York and former Top Chef Masters contestant, will develop an “Eclectic Cuts” menu for February and March, a Mexican Passover menu for April, a June menu highlighting the cuisine of Baja, and a Day of the Dead menu in October and November
Tyler Williams, former sous chef at Bacchanalia, the flagship of Atlanta restaurateurs Anne Quatrano and Clifford Harrison, has been named executive chef at their chophouse, Abattoir.
Williams, originally from Okemos, Mich., attended the Western Culinary Institute in Portland, Ore. He has been at Bacchanalia since 2010.
Lulzim Rexhepi, the former chef of Kittichai, a fine-dining Thai restaurant in New York, and before that the chef of Xing, an upscale pan-Asian restaurant, also in New York, was appointed executive chef of SeaSalt in Cape May, N.J. He will prepare such dishes as bouillabaisse with melted fennel and leek salad, and scallop and shrimp skewers with yellow rice and ratatouille.
Gary O’Hanlon is the new executive pastry chef of the Willard InterContinental Hotel in Washington, D.C.
Most recently, O’Hanlon was executive pastry chef at the Pierre Hotel in New York, and before that he was pastry chef at the Ritz-Carlton Hotel in New Orleans.
The native of Dublin, Ireland, will be serving honeycomb ice cream and chocolate crème brûlée with caramel.
Tom Buckner was named executive chef of B. Pinelli’s Simply Italian in East Providence, R.I.
The former executive chef of Pawtucket Country Club in Pawtucket, R.I., said he’s returning to his Italian roots with the move.
“We will be presenting simple but elegantly prepared dishes cooked to order with no shortcuts from the best ingredients,” he said.
David Man has returned to Island Hotel in Newport Beach, Calif., as executive chef. Previously, the hotel’s executive sous chef and then chef de cuisine, Man most recently worked as chef de cuisine at the Hyatt Regency in Huntington Beach, Calif., and at the Diamond Club and Knothole restaurants at Angel Stadium in Anaheim, Calif.
Contact Bret Thorn at [email protected].
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