Greens Restaurant, a vegetarian landmark in San Francisco, named Katie Reicher its executive chef in June of 2020, but management apparently assumed that people had other concerns at the time, so they waited until now to announce it. Elsewhere in meatless restaurants, Chris Bertke is now the executive chef of Chicago-based fast-casual vegan concept Native Foods.
Foragers Table in New York City is not vegetarian, but it’s certainly produce-focused and Olivier Palazzo is overseeing the kitchen there now. Also in New York, Alberto Marcolongo is the new executive chef of Alain Ducasse’s bistro Benoit.
Joey Fecci has been promoted to chef de cuisine of Yolan in Nashville, and Paul Chung has been promoted to culinary director of Saison Hospitality.
Kyle Kingrey is the new executive chef of Rusty Pelican Miami, Fernando Marulanda is running the kitchen at La Goulue in Palm Beach, Fla., and Tomas Chevarria is now the chef of King & Rye in Alexandria, Va.
Hotel appointments include new chefs at The Tides Inn in Irvington, Va.,,100 Sails Restaurant & Bar at the Prince Waikiki hotel in Honolulu, ’Alohilani Resort Waikiki Beach also in Honolulu, The Conrad and Jefferson hotels in Washington, D.C., El Capitan Hotel in Merced, Calif., Nobu Hotel in Palo Alto, Calif., and The Advenire in St. George, Utah.
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