A look at recent job changes from chefs across the country:
Brett McKee, long-time chef at Oak Steakhouse in Charleston, S.C., has parted ways with that restaurant to pursue his Roadside Kitchen concept.
Now with two locations, Roadside Kitchen uses social networking tools to work with customers to develop menu items based on long-standing family recipes, updated with McKee’s cooking techniques and access to great ingredients.
He plans to open two more of the restaurants in the Charleston area within the next year.
Meg Galus, former pastry chef of Tru in Chicago, has joined Sofitel Chicago Water Tower as its executive pastry chef. An Illinois native, Galus got a bachelor’s degree in theater arts at Illinois Wesleyan University and went on to graduate from the French Pastry School in Chicago.
Suzanne LaFleur is the new pastry chef at Perbacco in San Francisco.
A line cook by training, LaFleur worked her way up the ranks of the pastry kitchen at Silks restaurant at the Mandarin Oriental hotel in San Francisco before joining the Perbacco team.
James Ortiaga, a former sous chef for L’Atelier de Joël Robuchon in New York, has moved to Hawaii’s big island, where he’s the executive sous chef at the Mauna Lani Bay Hotel and Bungalows and head chef of that property’s CanoeHouse restaurant.
Contact Bret Thorn at [email protected]rn.com.