A look at recent job changes from chefs across the nation:
David Bazirgan has been named executive chef of Fifth Floor in San Francisco. The Massachusetts native most recently was executive chef of Chez Papa in San Francisco. Before that, he worked at La Baraka and Elisabeth Daniel, both in San Francisco, and at No. 9 Park in Boston. One of the menu items he is adding to Fifth Floor’s menu is Mendocino uni flan.
Gabriel Morales is the new chef at Loews Coronado Bay Resort in Coronado, Calif. Most recently, he was executive chef and co-owner of Provecho in Los Angeles. Among the new items he is adding to the menus at the resort’s restaurants are an 18-ounce cowboy bone-in prime rib eye steak, potato tacos, and lobster corn dogs with guajillo grain mustard.
Daniel Roberts is the new chef at Café del Rey in Marina del Rey, Calif., where he is refreshing the menu to go with the restaurant’s new décor, which is inspired by the Italian Riviera. Roberts most recently was executive chef of Baleen at the Portofino Yacht Club in Redondo Beach, Calif.
Contact Bret Thorn at [email protected]