Chuck Jaloski has been named vice president of culinary for Stonewood Holdings in Ormond Beach, Fla., which operates 16 Stonewood Grill & Tavern locations and four Peach Valley Cafés. The former corporate regional chef for Ruth’s Chris Steak House has introduced oak-grilled oysters with butter, garlic, fresh herbs and Parmesan cheese to Stonewood Grill’s menu, as well as cedar plank salmon with apricot mustard glaze.
John Karangis is the new executive chef of Union Square Events, the catering, culture, sports and events business of Danny Meyer’s Union Square Hospitality Group based in New York City.
Most recently he was a senior executive chef for Aramark, overseeing culinary operations at the Goldman Sachs world headquarters in New York City.
Among the late autumn dishes available through Union Square Events are poached local bass with Swiss chard, cauliflower and Meyer lemon and slow-roasted lamb with porcini mushrooms, celeriac and spiced herb jus.
Christopher Agnew is the new executive chef of Caviar Russe in New York City, where he’s making dishes such as tagliolini with a farm egg, white truffle and aged Parmesan cheese. The Culinary Institute of America graduate most recently was a sous-chef at Adour Alain Ducasse, also in New York.