Zack Northcutt is now Swift’s Attic’s new executive chef, a promotion from his former role as chef de cuisine. He is most associated with creating the inventive Big Ass Burger dinners every Monday night. Matthew Taylor, previously the sous chef, is stepping in as the new chef de cuisine. The two created the current spring menu, which includes a warm brussels sprout salad, naked egg ravioli, and squid fries.
Mat Clouser, the former executive chef who also worked at Uchi, is leaving Swift’s Attic to teach. He will, however, occasionally consult with the restaurant and the rest of Chameleon Hospitality. The restaurant group also includes impending Chinese and dim sum destination Wu Chow and bakery Delish, run by Swift’s Attic’s Callie Speer.