Amy DiBiase is the new chef de cuisine at The Shores Restaurant in La Jolla, Calif., where she is cooking steamed Carlsbad black mussels, crème fraîche Brussels sprouts and crispy skin salmon. Most recently, she was executive chef at Roseville in San Diego.
Ashley Nakano is the new executive pastry chef at The Ritz-Carlton, Reynolds Plantation, in Greensboro, Ga. The Honolulu native went to Kapiolani Community College in that city to study savory cooking, but she ended up going the pastry route instead and most recently was the executive pastry chef at The Ritz-Carlton, Kapalua, on Maui.
Ben Bailly is the new executive chef at Cliff’s Edge in Los Angeles. Most recently the executive chef of Fraîche in Culver City, Calif., this native of Denain, France, near the Belgian border, is cooking such items as seared scallops with cauliflower, vadouvan, salsa verde and labneh, and skate wing with brown butter, sunchokes, pine nuts, lemon and capers
James Wroblewski been promoted to pastry chef from pastry chef de partie at the Fairmont in his hometown of Pittsburgh.
Wroblewski, who has been at the hotel since early 2010, spent five years before that at Ritz-Carlton properties in Las Vegas and Dallas.
Contact Bret Thorn at [email protected].
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