Sashi Chef Yoya Takahashi Joins Hamasaku
Kyoto-born Yoya Takahashi prefers nutrient-rich rice...and The Grateful Dead.
Kyoto-born Yoya Takahashi prefers nutrient-rich rice...and The Grateful Dead.
The chef is starting up on online cooking school, with plans for a possible pop-up.
The heavily-praised mole chef is now found solely in Sun Valley, though her name is still being used in Bell.
More chef shuffles at Napa's Q Restaurant and Bar.
The French chef learned his chops with two Michelin men in Burgundy, recently opening Peter in Tokyo.
It's going a bit fancier, with food from a former Coi chef.
Also, Flipside Steakhouse is coming to Santa Rosa.
The new chef, Michel Rethore, has never cooked in the States before.
Also, Miss Ollie's will start dinner probably in January.
Jesse Barber, Previous of Tasting Kitchen Venice, Finds a New job at Barnyard
Michelle Garcia and Natalie Zarzour return to the pastry scene.
One Nick Erven is hand-picked by the departing chef as his replacement.
Caleb Jones has just jumped ship from Claudine and gone to Bin 38.
No word on the chef's replacement yet, nor on the plans of Benjamin Bailly.
The chef is helping the hotel to again press the restaurant reset button.
Under the new chef, takoyaki transforms into arancini, unagi is layered with lardo, and salmon is smoked with a handheld gun.
He has a new project in the works, but he won't say what just yet.
Former general manager Helena Brown tells us the ownership "wasn't a good fit."
He leaves after a year and a half.