- Ellis Cooley (formerly with AMP 150) has moved to Florida. He is now a chef with 3rd & 3rd in Delray Beach, Florida.
- Matt Del Regno (formerly with the Cleveland Browns Stadium) is now with the new Medical Mart & Convention Center.
- Pete Joyce (formerly with Bistro on Lincoln Park) has joined Crop Bistro.
- Marlin Kaplan (formerly with Roseangel and Dragonfly) has joined Executive Caterers at Landerhaven as their Director of Culinary Development.
- James Major (formerly with the Cleveland Indians) is now with the Cincinnati Reds.
- Rachael Spieth (formerly with Georgetown Restaurant) is currently with Press Wine Bar in Tremont.
- Sergio Abramof sadly passed away in August 2012. His restaurants, Sergio's in University Circle and Sarava, both closed in March 2013.
- Eric Williams opened up another new restaurant, El Carnicero in Lakewood, in July 2013.
- Dave Apthorpe (formerly with Case Western Reserve University Dining Services) is now the director of dining services at South Franklin Circle Retirement Community.
- Paul Courtwright (formerly of the Shoreby Club) has moved to Newport, RI. He is now the executive chef at The Grille on Main.
- Zack Bruell opened up a few more eateries: Dynomite, Kafeteria, and Alley Car Oyster Bar, all in Cleveland.
- Dante Boccuzzi opened up his newest -- and fifth -- restaurant, called A' Tavola in Tremont, in 2014.
- Jonathon Sawyer added two more eateries to his collection: Sawyer's Street Frites at FirstEnergy Stadium and Trentina in University Circle.
- Matt Fish has added more Melt locations, including two in Columbus and one at Case Western Reserve University.
- Steve Schimoler has added a new restaurant in University Circle called Crop Kitchen.
- Ben Bebenroth is now leasing a farm in the Cuyahoga Valley National Park called Spice Acres Farm.
- Michael Symon will be adding a brand new restaurant concept called Mabel's BBQ on East Fourth Street in Cleveland in the fall of 2014.
- Matt Mathlage closed his Light Bistro restaurant in July 2014. He now owns Peachtree Southern Kitchen in Hudson with partner, Eric Dietrich, instead.
With the food industry being what it is (i.e., constantly, constantly, constantly evolving), there were bound to be some changes from the day my book was published to today. So, in an effort to keep everyone updated on what's new with the chefs in my book, here you go:
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