Rocco DiSpirito has a new cookbook, Great American Meal Makeovers, inspired by his appearances on NBC’s The Biggest Loser, in which he made healthier version of his favorite dishes, like fried chicken and macaroni and cheese.
Bill Telepan, the chef-owner of Telepan, has plans to open new a wine bar with Jimmy Nicholas, his partner at Telepan, and Scott Mayger, the GM at the restaurant. They are eyeing a space around the corner from Telepan and hope to open before year’s end.
Josh Shuffman, formerly of the now-shuttered Seymour Burton, is taking over the kitchen at Lucy Browne’s. Owner Andrew Silverman hired him because, “He’s a real artisan, and very engaged in modern American cuisine.”
Da Silvano‘s sister restaurant, Scuderia, has a new chef, Carlo Apolloni, a Sicilian who has worked at Osteria del Circo, the Four Seasons Hotel, and Le Cirque at the Bellagio in Vegas. Apolloni replaces Claudio Cristofoli.
Joe Isidori, who took a leave of absence from Harbour for health reasons, is apparently out of the picture for good. Isidori, who suffers from hypertension, was allegedly seen looking at spaces for his own venture. Anthony Fusco, who took over in Isidori’s absence, will continue to helm the kitchen at Harbour.