Alain Allegretti, who came to New York City at the turn of the century to work at Le Cirque and has mostly worked in fine dining ever since, is now heading up the six Fig & Olive restaurants. Alvin Cailan also cut his teeth working in fine dining before launching Eggslut, which started as a food truck in Los Angeles, and now he’s the new face of Umami Burger.
Le Cirque’s Las Vegas location recently reopened, and it’s now being headed up by Dameon Evers.
Cookbook author Jenny McCoy has been named pastry chef and managing partner of Buck Russell’s Bakery & Sandwich Shop, which is slated to open in Wilmette, Ill., this winter.
There’s been a lot of activity in the kitchens of Nashville hotels lately, where Kelsi Armijo is the new executive chef of the Hermitage Hotel, Diego Fernandez is executive chef of Noelle Nashville, Sean Foley is now running the kitchen at The Union Station Nashville Yards and Thomas Tuggle is executive chef of The Harpeth Hotel.
In New York City Brian Fowler has been promoted to executive chef of Black Barn, Antonio Salvatore is leading the kitchens at Atlantic Grill and Casa Limone and Waldorf-Astoria veteran Peter Betz is now director of culinary at the New York Hilton Midtown.
In Southern California, Mike Minor is now running the kitchen at the La Jolla Beach & Tennis Club, Sean Michael Runyon is the new chef of 1 Pico at Shutters on the Beach in Santa Monica and Nelson Sanchez is executive sous chef of the Marriott Irvine Spectrum.
Farther north, Marcello Salinas is the new executive chef of the Hilton San Francisco Union Square and Brendalee Vialpondo is the new executive chef of Timber Coves Resort in Jenner, Calif. Still farther north, Cory Rom is the tasting room & restaurant chef for Willamette Valley Vineyards.
Elsewhere, Kenneth Arneson is at the Adero Scottsdale, Alexander Robinson is the new executive chef of Terra Tempe Kitchen & Spirits, Steven Acosta is now executive chef of the Balfour Hotel in Miami Beach, Fla., Robert McGrattan is the new executive chef of Hotel Bennett in Charleston, S.C., Adam Resnick has been promoted to executive chef of the Kimpton Marlowe Hotel in Cambridge, Mass., and Juan Pablo Silva at Bacchus Kitchen & Bar in Grapevine, Texas.
Contact Bret Thorn at [email protected]
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