Richard Sweeney, who recently was executive sous chef at Confidential before his short stint as a contestant on seaon 5 of Top Chef, became the executive chef upon his return.
The Gaslamp’s Quarter Kitchen in the Ivy Hotel elevated one of their own, Nathan Coulon, to the executive chef position vacated by Damon Gordon. Gordon takes his toque (and his attitude) to the fairly conservative Mayflower Hotel in Washington.
San Diego foodies may wonder what happened to Michael Stebner after he closed Region, his popular Slow Food inspired eatery in Hillcrest. Well, he returned to Phoenix. Working with Dr. Andrew Weil and his recipes for the anti-inflammatory diet, Stebner is the executive chef at Weil’s new restaurant, True Food Kitchen. While in Phoenix for the day last week, Buzz tried the cold buckwheat soba noodles with wasabi dipping sauce ($9) and wild ahi sliders with wasabi, slivered radishes and cucumber on pumpernickel bread ($13). Both were good as was the service, though as generous as the ahi was, the bread turned out to be a mushy Hawaiian flax white bread (they forgot to change it on the menu). If I lived in the area, it could easily be a favorite place.
Should you find yourself in Windsor near Ft. Collins, Colorado, drop into Chimney Park Restaurant & Bar and savor the food of chef/owner Jason Shaeffer. For those with short memories, Shaeffer had a stellar career in San Diego as executive chef at the orginal Laurel and opening chef at the Del’s 1500 Ocean.
Closer to home in Point Loma, Pomodoro, opened a week ago in the spot that was Luna Notte. The tiny restaurant’s menu is similar to its sister Arrivederci in Hillcrest with most notably all of the mains priced in the mid-teens.