The Latest Chefs On The Move
[pictured left], former executive chef of La Grenouille in New York City, is the new executive chef of La Silhouette, also in New York. Among the items he plans to add the menu are a pâté de campagne with pistachios and cherries; olive oil-poached halibut with crispy shallots, succotash and piquillo pepper nage; and roasted chicken with cannellini beans, kale, tomato confit, lardoons and vin cotto jus.
Bradford Phillips is the new executive chef of Chicago's Pump Room, which has been re-developed by chef-restaurateur Jean-Georges Vongerichten.
Phillips previously worked at LM Restaurant, Blackbird, NoMI, Saltaus and other Chicago restaurants.
His executive sous chef, Moosah Reaume, previously worked at The Mark Restaurant in New York, and also was the private chef of professional basketball player Carmelo Anthony.
Jason Shelley, executive chef at the Cameron Mitchell restaurant Ocean Prime in Orlando, Fla., is moving to Atlanta to be executive chef of the Ocean Prime location in that city.
Jonathan Cambra, who was the longtime executive chef at the Castle Hill Inn in Newport, R.I., is now executive chef at The Boat House in Tiverton, R.I.
David White [pictured left], the former kitchen supervisor at Georgia's Bistro at The Ritz-Carlton Lodge, Reynolds Plantation, in Greensboro, Ga., is now executive chef at that property's Linger Longer Steakhouse.
White has an associate's degree in culinary science from the Asheville-Buncombe Technical Community College in Asheville, N.C.
Eduardo Frausto, former executive chef of the Renaissance Yangtze Shanghai Hotel in Shanghai, China, is returning to his home country to be the executive chef of The Westin Resort & Spa in Los Cabos, Mexico.
Rob Corliss [pictured left], founder of ATE, a company in Springfield, Mo., focused on sustainable culinary innovation, has teamed up with the public school district of nearby Nixa, Mo., which has named him to the voluntary position of executive chef of wellness. As part of his role, Corliss has set up "garden spots," or salad bars, at an elementary and intermediate school in the district.
— Bret Thorn