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New Chefs In The Kitchens |
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and Brandon Beauchamp now sport the tallest toques |
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*** On a related note — our best wishes go out to the aforementioned Organ who has recently opened his own restaurant, Arbor, in Jamaica Plain, Mass. Jamaica Plain, or J.P. as it is known locally, is a neighborhood located just minutes from downtown Boston. Arbor, which is located in an old Victorian building in a park-like setting on a square squeezed between other swanky shops and boutique restaurants, will feature southern French-Mediterranean cuisine — very much in the style of Laurel — with a bit of New England thrown into the mix. *** Still speaking of Laurel, god to the chefs Thomas Keller was recently spotted dining there. Also in Keller’s party were La Brea Bakery’s Nancy Silverton and Park Avenue Café’s (New York) David Burke. Keller, who is chef/owner of French Laundry in Napa, one of the best, if not the best restaurant in the country, and his cronies were in town for a chefs’ convention. Apparently the group didn’t call for their table very far in advance since chef Shaeffer was dining elsewhere that evening. His meal was interrupted when chef de cuisine Testa called him from the kitchen phone and informed him of the dining dignitaries. Shaeffer ditched his dining partner and arrived just in time to fire up the group’s appetizers. Insiders tell me that he didn’t even bother to put on his whites, cooking instead in his suit. I sure hope his boss, restaurant owner Gary Parker, paid for his dry cleaning. A related FYI: Laurel G.M. George Riffle worked with Keller at Checker’s Hotel in Los Angeles where Riffle served as F&B director and Keller was executive chef. ***
Replacing Burt at Scalini is Brandon Beauchamp, a San Diego guy who worked around town at several places we all know and love, like Prego, Mixx, and Kensington Grill, before attending the Le Cordon Bleu School in Pasadena. Following the 18-month culinary program, he did a five-month internship with Keller at French Laundry. He then spent a year at Tutto Mare before accepting the chef de cuisine position at Scalini. He was promoted to executive chef when Burt departed. Congratulations. *** Craig Jacobs will assume the position of g.m. at the Hotel del Coronado. Jacobs replaces Guiseppe Lama who is the new g.m. at Estancia La Jolla, which is slated to open June 2004. Jacobs joined the Del in May 1998 as director of sales and marketing. *** Augustin Saucedo has been named new chef de cuisine at the Shores Restaurant at the La Jolla Beach and Tennis Club. Saucedo replaces Kevin Takei, who has relocated to Vermont. A native of Riverside, Saucedo began his culinary career at Riverside’s famous Mission Inn. His most recent San Diego position was chef de cuisine at the Shelter Pointe Hotel and Marina. *** The 808 Seafood Restaurant at the Aventine held a splashy VIP dinner last month at which members of the media were invited to meet chef/owner Jean-Marie Josselin and sample his fabulous fare. Guests, including KNSD-TV personalities Marty Levin and Jim Laslavic, were treated to such delicacies as seared diver scallops, dim sum, ahi tartar and slow-roasted Hawaiian butterfish. I had a great time chatting with chef Josselin, who also owns 808 Seafood Restaurant in Las Vegas and A Pacific Café in Kauai. Josselin now lives in San Diego. Terryl Gavre believes the world would be a better place if everyone worked once as a foodserver. She is owner of Café 222, Downtown, and can be reached at (619) 233-4060, Ext. 316, or food@san.rr.com.
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Jeff Burt left Scalini (Del Mar) in late February to become the kitchen’s new point man at Sante in La Jolla. You may remember Burt from his tenure as executive chef at Prego. There are about a half dozen Sante house favorites that stayed on the menu, but otherwise the new menu is all Burt.