Jason Cates is the new restaurant chef at Gaby’s by the Lake at The Ritz-Carlton Lodge, Reynolds Plantation in Greensboro, Ga.
Most recently he was executive chef of Taste Buds Management in New Orleans, which operates the Zea Rotisserie & Grill and Semolina restaurant concepts.
In his new position he is dishing up lump crab quesadillas, blackened catfish and shrimp, and a “land and sea burger” with Angus beef and lobster salad.
Alfredo Colle is the new executive chef of Tosca Cucina Napoletana in Montclair, N.J. Most recently the executive chef of Francesca’s Pizzeria in Chicago, this native of Naples, Italy, also worked as movie director Francis Ford Coppola’s personal chef.
Jeremy Miller is the new executive chef of STK Atlanta. This Augusta, Ga., native worked in restaurants in New York City and the San Francisco Bay Area, and also traveled in Southeast Asia, before returning home. Most recently he was executive chef of Bluepointe, also in Atlanta.
Adriano Ricco is the new executive chef of STK Midtown in New York City. The former corporate chef of Laurent Tourondel’s LT Creations has added new items to the menu, such as spiced duck breast with sweet potato, crispy leeks and Madeira peppercorn reduction and grilled rack of lamb with blue potatoes and baby artichokes in a pomegranate reduction.
Aaron Taylor, most recently chef de cuisine of Meat Market in Miami, is the new executive chef of STK Miami. The Cleveland native graduated from the Pennsylvania Culinary Institute in Chicago in 1999.
Nathan Volz has been promoted from sous chef to executive chef of 10 Arts Bistro & Lounge by Eric Ripert in Philadelphia, where he is cooking dishes such as ricotta gnocchi carbonara and wild striped bass with sautéed winter greens in garlic ginger broth.
Cory York has been named chef de cuisine at Deep Blu Seafood Grille at the Wyndham Grand Orlando Resort Bonnet Creek in Orlando, Fla. Most recently chef de cuisine at the Grand Bohemian Hotel, also in Orlando, this native of Brookhaven, Miss., learned about fish in Hawaii, where he arrived with $300 and a hammock.
Contact Bret Thorn at [email protected].
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