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The big chef swap
Chefs are taking new jobs left and right. Here are the latest career moves...and what we think about them.
By David Tamarkin
Published: March 16, 2011
ChefShifting
The move Martial Noguier swapped Cafe des Architectes for Bistronomic
Analysis Noguier left a cushy hotel atmosphere to become a chef-owner; he also left behind fine dining for less-stuffy bistro food. It’s a risky move for Noguier, but Chicagoans benefit, so we’re not going to complain.
The move Ryan Poli swaps Perennial for Tavernita, opening this summer
Analysis Poli's departure for a Latin/Mediterranean small-plates/nightlife spot doesn’t gel with our impression of the chef, who has previously stuck with finer dining. But dude is definitely obsessed with Spanish food. And clubs. He likes clubs.
Verdict We don't get it. But that doesn't mean we don't like it.
The move Jackie Shen swapped Red Light for Chicago Cut Steakhouse
Analysis Shen’s eight years at the helm of the pan-Asian Red Light seems wasted on a run-of-the-mill steak joint. Then again, her signature dessert, the “chocolate bag,” will probably fit in nicely.
The move Toni Roberts swapped C-House for theWit Hotel
Analysis The pastry chef, known for her “candy bar,” a selection of bite-size desserts, is going from one hotel to another. Here, her platform (and duties) will be bigger—her desserts will be at three restaurants instead of one.
Verdict Smart move—more work for Roberts means more pastries for us.
The move Martial Noguier swapped Cafe des Architectes for Bistronomic
Analysis Noguier left a cushy hotel atmosphere to become a chef-owner; he also left behind fine dining for less-stuffy bistro food. It’s a risky move for Noguier, but Chicagoans benefit, so we’re not going to complain.
It's okay to be a show-off.
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