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| Bar Agricole |
Restlessness seems to have set in for several Bay Area cooking talents as another rash of
chefs changes have been announced. According to the
Inside Scoop,
Brandon Jew of
Bar Agricole plans to leave the restaurant within the next two months to pursue his own restaurant (possibly Chinese-inspired, hints the paper). The food and cocktail program at Bar Agricole is not expected to change dramatically, but sous chef
Reina Talanoa, who’s also racked up some impressive cred working at
Gary Danko,
Saison and
Manresa, will step into the top position and add her spin to the menu, possibly adding more family-style dishes.
Down in Palo Alto, another Gary Danko alum - former Myth and Zinnia headliner
Sean O’Brien has left his role as consulting chef at
Campo Pizzeria, but according to
The Scoop, his predecessor
Robert Holt (formerly of
Marazano) has already been tapped to replace him. Holt has worked with Campo owners Paul and Julie Shenkman before when he was a sous chef at their former restaurant
Cetrella and is expected to maintain the restaurant's Italian menu, but will begin incorporating some of his own new dishes after he starts in the beginning in April.
Top Chef alum
Jen Biesty, who has been the executive chef at
Scala’s Bistro, also announced her intention to leave the all-day Union Square spot at the end of the month. Tired of turning out 12,000 covers on a busy day, Biesty tells
The Scoop that she’s looking to open her own more intimate restaurant, with an emphasis of Spanish and Middle Eastern flavors. Scala’s is launching a national search to replace Biesty.
Lastly up in Yountville,
Timothy Hollingsworth, who we told you would be leaving
The French Laundry to chase his own dream, has officially announced that he’ll be leaving the Yountville icon at the end of March.
Grub Street SF broke the news that Hollingsworth plans to fly south for a while before staring up his own chain of taquerias. He tells Grub Street, “I've been in the Napa Valley for so long I kind of want to check things out down there, see what it's like." Hollingsworth has been working with his predecessor, former
Per Se sous chef
David Breeden, to ensure a smooth changing of the guard.
All this exuberance seems to indicate that the San Francisco restaurant world is indeed alive and well in 2013.
I also think that there is a restlessness job of a chef, but I love it.
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