Chef Changes at Sixteen, Moto and MoreBy Sarah Freeman
January 13, 2014
In a surprising and sudden move, executive chef Chris Curren has left Fifty/50 Restaurant Group. Curren took over culinary operations for three of the group's restaurants (Homestead, The Berkshire Room and West Town Bakery & Diner) last year. This included overhauling and introducing menus as well as transitioning Homestead to a year-round restaurant. According to Eater, Homestead’s chef de cuisine Chris "Chip" Davies will take over at the rooftop farm-to-table restaurant as well as at The Berkshire Room. Davies will also run West Town Bakery & Diner with pastry chef Chris Teixeira.
Months after welcoming its new principal bartender Matthew “Choo” Lipsky, Luxbar announced its new executive chef, Shaun Connolly. Connolly’s resume includes Rockit Ranch Productions, Nightwood, Epic, Takashi and Moto. During his brief time in the new position, he has introduced new dishes to the menu while keeping the American pub fare-theme alive and well. Winter dishes include shaved root veggies, Skuna Bay salmon with faro and grilled mushroom, as well as P.E.I. mussels.
Chef Richie Farina will be taking over the reigns at Moto. The former chef de cuisine has been promoted to executive chef at the innovative Fulton Market restaurant. “Chef Farina has been an invaluable part of the Moto lineage for over six years,” chef and owner Homaro Cantu said. “The leader in the kitchen who oversees the food in my mind is an executive chef, not a chef de cuisine, and chef Farina is a chef's chef who implements his ideas into the Moto menu."
Just hours after we posted the announcement that Aya Fukai took over for pastry chef Patrick Fahy at Sixteen, Inside Scoop SF broke the news that Fahy’s hands would not be idle for long. The chef has moved to California to work with Thomas Keller at The French Laundry.