Haddingtons has brought in chef James Corwell, formerly of New Orleans' Le Foret and the Culinary Institute of America's Greystone campus, as executive chef. Mulberry chef Zack Northcutt will retain the title Head Chef and will continue to oversee the whole pig/lamb roast program.
Corwell is charged with adding "lighter, bistro-style dishes" to the menu, and will add European touches to the American/British concept. He left Le Foret in February.
Haddingtons, Sixth Street’s popular rustic American tavern, is welcoming a new executive chef whose award-winning European cooking style promises to elevate Haddingtons to its full culinary potential. Executive Chef James Corwell, an ambitious chef whose 25 years of restaurant experience have garnered him a multitude of awards an accolades, will bring a fresh perspective to the Haddingtons menu, focusing on lighter dishes that honor the traditions of American tavern cuisine.
In his new role, Chef Corwell, an ACF Certified Master Chef, will evolve a great portion of the Haddingtons menu, reinventing the classic American-British tavern fare by creating lighter, bistro-style dishes with some European influence that draw inspiration from seasonal produce and local proteins while also remaining true to the restaurant’s celebrated concept. While Haddingtons favorites like hearty game meats, toast pots and rillets will remain staples, Chef Corwell’s new menu additions will pair perfectly with the restaurant’s well-loved beer, wine and cocktail selections, and provide guests with an entirely new and unique dining experience, one that is well worth revisiting.
The former executive chef at Le Foret, New Orleans’ premier haute cuisine establishment, Chef Corwell was voted best new chef by “New Orleans Magazine” in 2010. Previously, he spent four years at The Culinary Institute of America at Greystone, one of Napa Valley’s top destination spots, where he worked as lead instructor and executive chef at Wine Spectator Greystone Restaurant. During his illustrious culinary career, Chef Corwell has received many honors from top culinary organizations: He was a national finalist in the prestigious Bocuse d’Or world cooking championship, a Chaine des Rotisseurs national winner, was honored by the Aspen Food and Wine Festival, and was a finalist on the national Culinary Olympics team, winning both silver and gold medals. Chef Corwell, who has studied the cuisines of Latin America, Southeast Asia and the Mediterranean, and specializes in the cuisines of North Europe, has also become a master of emerging culinary trends.
With the addition of Chef Corwell, Head Chef Zack Northcutt will focus his attentions on building Haddingtons’ special weekly family dinners, which will include extravagant whole pig and lamb roasts, and accompaniments of robust, flavorful stews and soups. Precisely the dishes Chef Northcutt excels at artfully preparing, Haddingtons’ family-style dinners will provide diners with yet another new option for experiencing this rustic American tavern menu.
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Jimmy Corwell. [Photo: Haddingtons.]