Larry Bellah, former director of culinary development and operations for Homestyle Dining LLC, parent company of the Ponderosa Steakhouse and Bonanza Steakhouse chains, is the new corporate chef of Spaghetti Warehouse Restaurants Inc., a 16-unit casual dining chain based in Irving, Texas.
Michael Laiskonis, who spent eight years as executive chef of Le Bernardin in New York City, has taken the newly created position of creative director at the Institute of Culinary Education in New York. Laiskonis has been on the culinary school’s advisory board for more than a decade. In his new role, he will direct new projects in curriculum development and research, as well as teach classes and serve as an industry ambassador for the school.
Chris DeLuna is the new executive chef of La Fonda del Sol in New York City. Most recently, he was executive chef of the restaurant’s sister property, Naples 45, also in New York City. Patina Restaurant Group operates both restaurants.
In his new role at the Spanish restaurant, DeLuna has added items such as Basque chorizo cooked in cider with croutons; jumbo prawn with saffron rice, liquid chile and prawn chips; and roasted duck breast with creamy lentils, duck confit and sherry caramel.
David Hatfield, former owner of Café 3456 in Bend, Ore., has moved to Seattle, where he is the new executive chef of Library Bistro and Bookstore Bar at the Alexis Hotel. He has added menu items such as a lamb burger with feta, roasted bell peppers and aïoli; smoked pork loin with orange marmalade; and a Monte Cristo sandwich with house-made brioche.
Hatfield has a degree in microbiology from the University of Washington. He also studied culinary arts at Seattle Central Community College.
Steven Devereaux Greene is the new executive chef of An New World Cuisine in Cary, N.C. The former chef de cuisine of Herons, the signature restaurant at The Umstead Hotel and Spa, also in Cary, has added items such as lemon grass-spiced lamb with nishiki rice risotto, green papaya, poached onion and sweet soy; tea-smoked duck with barley, pomegranate-Darjeeling jelly, bok choy and pomegranate jus; and Carolina quail with wood ear mushrooms, haricots verts and blood orange-coconut glaze.
Anthony Zamora is the new executive chef of the Conrad New York City, overseeing all dining operations at the hotel, including its signature restaurant, Atrio, as well as the seasonal rooftop bar and in-room dining. Most recently, he was executive chef of the Four Seasons Hotel in New York.
Jeff Kreisel, former chef de cuisine at Porterhouse in New York City, is the new executive chef at two New York City properties: Hotel Chantelle, where he is preparing such modern American food as grilled baby octopus; and the Ravel Hotel’s Asian-fusion Penthouse 808, where he’s cooking Szechuan peppercorn wok-charred octopus.
Wolfgang Puck Fine Dining Group veteran John Lechleidner is the new chef de cuisine at WP24 Restaurant and Lounge at The Ritz-Carlton, Los Angeles. Most recently, he was executive chef of the Wolfgang Puck Bar 7 Grill at L.A. LIVE in Los Angeles.