, former chef de cuisine of Eleven Madison Park in New York City, has been named executive chef of sister restaurant NoMad.
Chris Flint, who was on the opening team of NoMad as executive sous chef, replaces him at Eleven Madison Park. Flint joined EMP’s team as a cook in 2008, and was promoted to sous chef in 2009, a position he held until joining NoMad in 2012.
Michael Wurster has been named chef de cuisine at Gordon Ramsay at The London in New York City. Wurster had been named executive chef of Tavern on the Green under the management of Dean Poll, but that deal fell through, and he remained chef of The Boathouse, also owned by Poll.
Wurster, a native of New York City, studied at The Culinary Institute of America in Hyde Park, N.Y.
Three-unit hot dog concept Dog Haus has hired Bruce Kalman as its culinary director, as the Pasadena, Calif.-based chain plans to expand further in Los Angeles and enter Utah.
Most recently executive chef of The Churchill in West Hollywood, Calif., Kalman also owns Bruce’s Prime Pickle Co. in Los Angeles, and has appeared on competition television shows “Chopped” on the Food Network and “Knife Fight” on Esquire TV.
, who received two Michelin stars at Gilt in New York City, says he plans to open his first restaurant in Philadelphia at the site of the old Le Bec Fin restaurant.
Avance, which he is opening with managing partner Chris Scarduzio, will feature Bogle’s signature modern American cuisine, as well as a downstairs bar featuring craft cocktails.
Chris Christou has been named co-executive chef of Nerai in New York City, where he joins Ioannis Markadakis, who came to the contemporary Greek restaurant directly from Vezene in Athens, Greece.
Most recently chef de cuisine of Buddakan in New York City, Christou also has worked at Per Se, Dovetail, Ai Fiori, The London and Corton, all in New York City.
is the new executive chef of Triomphe at the Iroquois hotel in New York City. Most recently executive sous chef of the Crystal Springs Resort in Hamburg, N.J., he is preparing such dishes as Brussels sprout salad with Mangalitsa pork belly lardons and warm shallot vinaigrette; seared bison carpaccio with Calkins Daisy cheese shavings and sweet potato chips; and braised veal cheeks with thyme spätzle and caramelized salsify.
Hugo Bolanos is the new executive chef of the Hotel Bel-Air in Los Angeles, where he is responsible for overseeing all food and beverage operations, including the signature Wolfgang Puck restaurant. Most recently, he was chef de cuisine at Wolfgang Puck’s Cut in Beverly Hills, Calif.
is the new executive chef of Café del Rey in Marina del Rey, Calif. Most recently executive chef of Morels French Steakhouse & Bistro in Los Angeles, Abair is making dishes such as yam soup with chile oil and toasted pumpkin seeds; scallops with parsnips, fava beans, Basque chorizo, cherry tomato, mixed mushrooms and basil oil; and salmon with red chard, butternut squash, sage, brown butter and balsamic vinegar.
Jason Rea is the new executive chef of Trace restaurant at the W Hotel in San Francisco, where he is preparing yellowtail kampachi crudo with citrus, fermented pepper and flowers from the property’s rooftop garden; autumn vegetable tagine with grilled bread and chestnut purée, and slow-cooked Berkshire pork loin with black garlic, cabbage, apples and French green lentils.
Rea was most recently executive chef of RN74 in San Francisco.
Kevin Heston, former chef de cuisine at Boqueria in New York City, is the new executive chef of Grape & Vine at The Jade Hotel in New York City, where he is offering smoked salmon flatbread; cocoa-cinnamon braised short ribs; and panko-crusted fried chicken for two with mac and cheese and braised greens.
Ed Wickman is the new executive chef of Black Oak Casino Resort City in Tuolumne, Calif. Most recently food and beverage director of Jackson Rancheria in Jackson, Calif., Wickman previously worked for Black Oak Casino in 2005, when he was hired to open Seven Sisters restaurant there.
, former executive sous chef of Le Cirque in New York City, is the new executive chef of Gradisca, also in New York City, where he is offering a savory Pecorino crème brûlée and pumpkin pasta stuffed with ricotta and Swiss chard.
Kyle Johnson is the new executive chef Local 127 in Cincinnati. Most recently the executive chef of Paramour in Wayne, Pa., Johnson, a native of Las Vegas, studied culinary arts at The Art Institute of Las Vegas.
Danell George is the new pastry chef at Ba Bar and Monsoon, both in Seattle. Most recently on the pastry team at the Fairmont Hotel in Seattle, George studied pastry and baking at the Seattle Art Institute.
Dean Thompson has been promoted from sous chef to executive chef of the Renaissance Raleigh Hotel in Raleigh, N.C., replacing Dean Wendel, who is now parent company Concord Hospitality’s corporate director of food and beverage.
Thompson, a native of Cary, N.C., is a graduate of Johnson & Wales University, which has a campus in Charlotte, N.C.