3/15/2013 12:33:00 PM

More Chef Shuffles at Bar Agricole, Scala's Bistro, Campo Pizzeria

 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.
 

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