Editor's Note: A previous version of this story misstated that Clint Davies was a chef at One Market restaurant in San Francisco. The story has been corrected, now stating that Davies was a sous chef at One Market.
Nigel Mendham is heading up a restaurant slated to open in August at the Dukes London Hotel. Thirty-Six by Nigel London will feature “modern British cuisine with a classical twist,” according to the chef. Mendham most recently was head chef of the Samling Hotel in Windermere in Cumbria, England, where he earned a Michelin star.
Christian Ojeda is the new executive chef of Lakehouse restaurant at the Calistoga Ranch in Calistoga, Calif.
A graduate of the Institute of Colorado in Denver, Ojeda most recently was chef de cuisine at one of Calistoga Ranch’s sister properties, Encantada Resort and Spa in Santa Fe, N.M.
Roy’s Restaurants has named two new chef-partners. Rhett Oakes has been promoted to that position at the Roy’s in Chicago. Before joining the restaurant he was sous chef of Viand in Chicago. Quy Trinh is the new chef-partner at the Roy’s in Las Vegas’ Summerlin section. He moved there from the Roy’s on Flamingo Rd. in Las Vegas, where he was sous chef.
New Zealand native Clint Davies, former sous chef of One Market restaurant in San Francisco, is the new chef at Fish Story in Napa, Calif.
Beverly Kim Clark is the new chef de cuisine of Aria in Chicago. The Chicago native most recently worked for supermarkets in Cincinnati, where she was a supervisor at Whole Foods and then a consultant at Lucky John Market.
Daniel Corey has been promoted to chef de cuisine from executive sous chef of Luce at the InterContinental in San Francisco. Corey attended the California Culinary Academy.
Duane Keller is the executive chef of Boxwoods at The Mason Inn in Fairfax, Va. Most recently, Keller spent a year as executive chef of The Capital Grille in Chevy Chase, Md. Before that he was executive chef of Moon Bay Coastal Cuisine at the Gaylord National Hotel & Convention Center in National Harbor, Md.
Peter Daledda, former executive sous chef of the Waldorf-Astoria in New York City has moved to Florida, where he is the new executive chef of the Gaylord Palms Resort & Convention Center in Kissimmee, Fla. There he will focus on further developing the synergy between the property’s banquet team, chefs and food-and-beverage outlets.
Justin Everett is the new executive chef of Murray Circle at Cavallo Point Lodge in Sausalito, Calif. The Napa Valley native most recently he was executive chef of the El Dorado Kitchen in Sonoma.
James Balster, most recently the executive chef of Circa at Dupont in Washington, D.C., is now executive chef of Georgia’s Bistro at The Ritz-Carlton Lodge, Reynolds Plantation, in Greensboro, Ga., where he is preparing dishes such as cream of Vidalia onion soup, local shrimp and grits, and peach tea smoked chicken breast.
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