We’ve had some chef departures and movements at a few Triangle restaurants:
▪ Chef Adam Rose is no longer cooking at Raleigh’s H Street Kitchen. Rose, who left last week, cited “irreconcilable differences” between him and owner Gary Bryant. Rose had previously worked at the critically-acclaimed, but now closed, Black House restaurant at Straw Valley Food & Drink in Durham, as well as Jujube, Elaine’s on Franklin and the Siena Hotel’s Il Palio restaurant, all in Chapel Hill. (H Street Kitchen was among the 13 Triangle restaurants I highlighted on Eater’s heat map for the Triangle: http://goo.gl/dyU2F7)
Bryant said he has a team of three sous chefs now running the H Street Kitchens, including Daniel Newsome, Edward McNair and David Mitchell, the former executive chef at Raleigh’s Busy Bee Cafe. Mitchell is helping Bryant with another forthcoming restaurant as well as a brewpub he’s consulting on in the Northeast.
▪ John Childers is no longer working at Raleigh’s Midtown Grille, where he had worked for about nine months. He returned Sept. 10 to Umstead Hotel and Spa in Cary as an executive sous chef; he had previously worked for seven years at the Umstead and been executive chef de cuisine at the hotel’s fine dining restaurant, Herons.
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▪ Speaking of the Umstead Hotel and Spa, Jonathan Fisher, former pastry and sous chef at the now-closed [ONE] Restaurant in Chapel Hill, has also joined the staff at the Umstead’s Herons restaurant. Fisher previously worked at the renowned restaurants, The French Laundry in Yountville, Ca. and El Cellar de Can Roca in Girona, Spain.