Under the Toque: Fabio Trabocchi Eyes The Capital; Jake Wolf Leaves Zum Schneider, the City


Fabio Trabocchi, who is out at the Four Seasons after just three months, is eying opportunities in D.C., among other options, if Washington Post food critic Tom Sietsema’s tweets (no relation to Our Man‘s) are to be believed.

The new restaurant by Jimmy Bradley, who owns The Red Cat and The Harrison, will also have the Red Cat’s chef, Bill McDaniel at the helm. Opening this summer at the upcoming Nolitan hotel, it will be called J & S Food Hall.
[NY Times/Diner’s Journal]

Michael Clauss, the former Daniel sous-chef who has opened a place in Vermont, is not the only New York chef to leave the city to open restaurants elsewhere. Jake Wolf of Zum Schneider has left for North Carolina to open his own place there.
[Grub Street]

Thomas Keller has enlisted master baker Ben Hershberger, formerly of The Phoenician in Phoenix, to head up the bread program at both Per Se and Bouchon Bakery.
[New Times Phoenix]

Boqueria‘s Flatiron location is seeking a Chef de cuisine after curiously closing for renovations. A rep says: “Seamus and crew are looking for someone to fill the position. Eager chefs interested in Spanish cuisine are welcome to apply!”
[Grub Street]

Kinski, the new Central European spot that closed shortly after opening is auditioning chefs. Owner Zipora Fried said the closure was due to a busted watermain, but decided to take the opportunity to look for a chef to replace the cook she opened with.
[The Feed]

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