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7 Staff Changes to Know at Austin Restaurants

Keep up with the latest shuffles at Holy Roller, Olamaie, Jack Allen’s Kitchen, and others

Colorful chocolate dessert bars from Holy Roller
Dessert bars at Holy Roller
Holy Roller/Facebook
Nadia Chaudhury is the editor of Eater Austin covering food and pop culture, as well as a photographer, writer, and frequent panel moderator and podcast guest.

DOWNTOWN Holy Roller’s pastry chef Britt Castro left the downtown diner after helping to open the restaurant two years ago. She had previously worked with Holy Roller owner Callie Speer at the Hotel Van Zandt and Geraldine’s.

DOWNTOWN Olamaie chefs de cuisine Bonnie Wright and Aaron Savage are no longer part of the Southern restaurant as of the end of July. The two chefs had been on the restaurant team since 2015.

EAST AUSTIN/DOWNTOWN — Looks like Johnny Romo, who had been the chef of tropical East Austin bar Last Straw, is now the chef of revamped downtown pub The Tavern. The longtime bar had been purchased by the co-founders of Esther’s Follies — Shannon Sedwick and Michael Shelton — in 2018.

AUSTIN — There’s been two chef changes at Austin’s favorite suburban mini-chain restaurant Jack Allen’s Kitchen: the head chef of JAK’s West Anderson Lane location, Forrest Briwa, will become the head chef of the forthcoming sibling restaurant Salt Traders Coastal Cooking in Barton Hill. Taking over Briwa’s position at West Anderson is Javier Canales.

AUSTIN — Austin frozen sweets company Lick Honest Ice Creams is growing ever larger with the addition of a first-time-ever chief executive officer, Allison Bockmon. Before joining Lick, she had been the chief retail officer for also-Austin-based Tiff’s Treats. Under her command, she’ll help the company expand into new cities, like potentially Houston and Dallas.

July 18 , 2019

EAST CESAR CHAVEZ/HILL COUNTRYAmanda Turner left her position as the executive chef of Italian restaurant Juniper to join the team over at Jester King Brewery as the new chef de cuisine. She’s working under executive chef Damien Brockway. Before joining Juniper first as a sous chef, she worked at Uchi and Odd Duck.

MLK — Replacing previous Batch Craft Beer and Kolaches opening pastry chef Jasmine Jones (who also owns I Knead That bakery separately) is new pastry chef Madison Reis. New flavors under her new tenure include peanut butter and chocolate drizzle; smoked brisket with barbecue sauce; and the forthcoming strawberry and lemonade. Before this, she was the lead baker at Cupprimo Cupcakery & Coffee, as well as worked at Gino’s Vino Osteria as a pastry chef, line cook, and pre-cook.

EAST SIXTH — Also joining the team at Cajun casual spot Lefty’s Brick Bar within the Arrive East Austin hotel is booze extraordinaire Robert Björn Taylor as the assistant general manager. Previously, he worked at lauded bars across the city, from Watertrade, Roosevelt Room’s the Eleanor, Emmer & Rye, and the Line Austin Hotel.

HILL COUNTRY GALLERIA — Former Lox, Box, & Barrel owner Sebastien Caillabet is now the general manager of Austin’s only location of beer pub chain Ginger Man. Under his oversight, the bar changed up its menu, adding new sandwiches like the French dip and reuben, as well as snacks like charcuterie boards, loaded waffle fries, pretzel/beer cheese, and hummus. Caillabet closed his far southwest upscale deli and restaurant last winter because of failed lease negotiations. He had planned on relocating the restaurant somewhere else in the city.

July 1 , 2019

CLARKSVILLEEmmer & Rye’s former founding chef de cuisine Page Pressley found a new home with the forthcoming revamped spot Swedish Hill Bakery & Deli (née Sweetish Hill), under the McGuire Moorman Hospitality umbrella. Pressley is Swedish’s executive chef, which means he’ll oversee the forthcoming baked goods, sandwiches, prepared foods, smoked fish, etc. along with director of baking Alex Manley and director of pastry Jenn Tucker.

EAST SIXTH — Forthcoming boutique hotel Arrive East Austin added a whole bunch of new staffers to its team ahead of its opening later this month, overseeing both Goan-Portuguese restaurant Vixen’s Wedding and casual bar and restaurant Lefty’s Brick Bar. First, there’s director of restaurants and executive chef Greg Zanotti, who previously was the executive chef of James Beard-nominated Castagna and modernist restaurant and wine bar Muselet in Portland (he left in 2016). The overall executive pastry chef is Sarah Listrom, who had previously worked at Austin restaurants Barley Swine and Uchiko. The beverage director is sommelier Lindsay Drew, who was the assistant general manager of upscale seafood restaurant Guild before it closed. Lastly, the general manager is Adam Nystrom. Still supervising the restaurants are Lenoir chefs Todd Duplechan and Jessica Maher.

DRIPPING SPRINGS — Former Whitfield’s pitmaster and Valentina’s Tex-Mex BBQ staffer Scott Fogle joined the team behind Treaty Oak Distilling’s on-site restaurant Alice’s. The meats-by-the-pound section of the menu span sausages, Frenched chicken legs, brisket, to all sorts of pork.

EAST 7TH — The condiment-obsessed food truck Sauce Odyssey welcomed a new executive chef with Jared Smith. Previously, he worked at San Antonio New American restaurant Feast. At Sauce, Smith oversees the food truck’s rotisserie menu, spanning roasted vegetables to chicken wings, as well as nachos, breads, and those varied sauces.

April 16, 2019

DOWNTOWN — Southern restaurant Olamaie added a new pastry chef to its team: Jules Stoddart, formerly the executive pastry chef for the Parkside Projects restaurant group. Before that, she worked in Chicago at Italian restaurant Nico Osteria with now-Austin pastry chef Amanda Rockman. Under her sweets menu, there are peanut butter pies, passionfruit jello, and honey-vanilla doughnuts.

GOVALLEZach Hunter, the founding executive chef of beer-focused restaurant and brewery the Brewer’s Table, left the East Austin establishment. He’s working on something new, but that hasn’t been revealed yet. Taking over his place in the Brewer’s kitchen are current staffers.

GOVALLE — The forthcoming sushi restaurant from the Kome team, Uroko, will be overseen by chef Masazumi Saio, who left Uchi after 16 years for the new project. The restaurant, when it opens this spring, will focus on casual hand rolls during the weekdays, a quick 45-minute omakase on the weekends, as well as host educational culinary classes.

MUELLER — In more Austin Japanese restaurant news, closed restaurant Kyoten Sushiko will reopen this May with a new head chef: Sarah Cook. She has been training with Kyoten owner Otto Phan in Chicago at his new restaurant (also named Kyoten) to prepare for the reopening. Cook has worked at Thai restaurant Sway, South First restaurant Lenoir, and now-shuttered Asian restaurant Kuneho.

EAST AUSTIN — Restaurant/bar/convenience store Kinda Tropical took the opportunity during its temporary closure after unpaid taxes earlier this year to revamp its kitchen and menu. This means it added a new chef and co-partner John Clark DiCicco, who was previously at Olamaie. His new menu features dishes like CBD-infused waffles.

March 12, 2019

DOWNTOWNGabe Erales, the opening chef of Jesse Griffiths’ Dai Due Taqueria, left the downtown food hall stall last fall, but now he’s one of the lead chefs of Philip Speer’s upcoming modern Mexican restaurant Comedor. He will be joined by His co-chef is Daniela Vazquez of Mexico City restaurant Dulce Patria, and Speer will focus on the pastries and desserts.

AUSTIN Joe Anguiano is no longer the executive chef of all-hours diner mini-chain Kerbey Lane Cafe, as well as its upcoming health-oriented South Lamar restaurant High Note.

SOUTH LAMAR/SOUTH FIRSTThomas Calhoun, the opening executive chef for Aviary, is no longer at the reborn wine restaurant. For now, he’s back at his old stomping grounds over on South First, Lenoir, as the research and development chef. The restaurant recently added an a la carte menu.

SOUTH LAMAR — Replacing Calhoun at Aviary is new executive chef Andre Molina, who had worked in various Austin restaurants like Barley Swine, Jeffrey’s, Launderette, and Intero.

BOULDIN — The opening chef of Green Pastures’ restaurant Mattie’s, Joshua Thomas, left the grand space’s kitchen. In his stead is chef Ethan Holmes. He worked at various restaurants and hotels throughout the country, including Los Angeles’ Shutters on the Beach, Palm Springs’ Omni Rancho Las Palmas Resort and Spa, and Austin’s Snap Kitchen and Second Bar and Kitchen. Holmes actually worked in Green Pastures kitchen for a day for his 11th birthday.

EAST SIXTHJR Mocanu is no longer part of tropical-inspired, Eater Austin bar of the year Last Straw.

OAK HILL — The much-delayed Mexico City-inspired seafood restaurant, Shore Raw Bar and Grill, is now finally open. Executive chef Brandon Silver, who joined the team from the reopened Hudson’s on the Bend, spent time at Noma in Copenhagen as well as Qui. Then there’s executive pastry chef Angel Castillo, who held the same position at the W Austin Hotel for the past four years.

MANCHACA — Since Indian-Texas truck Puli-Ra left far, far South Austin spot Texas Keeper Cider’s grounds, the cidery added its own kitchen, now overseen by Andria Millie, the chef and owner of catering company and meal plan service Cultivo. Before that, she opened Austin restaurants like Josephine House, Olamaie, and Dai Due. She had opened a cafe under Cultivo, but that closed. Texas Keeper’s cafe-style menu will serve up cheese, charcuterie, sandwiches, and other bites.

WEST CAMPUSHotel Ella added a new executive chef to its hotel restaurant Goodall’s Kitchen last fall with Austin Rocconi, where he oversees the American bistro-styled menu.

EAST CESAR CHAVEZ — New York-style tavern Gotham added a chef to its kitchen with Patrick Wickett. He ran Hyde Park food truck Garçon’s, as well as worked in Austin restaurants and bars like Royal Jelly and Drink.Well. He also spent some time working in restaurants outside of the state, like Broussard’s in New Orleans and Crave in Fort Meyers.

October 11, 2018

AUSTINErica Waksmunki, the opening pastry chef for the all-day cafe Sour Duck Market, has left the restaurant. The restaurant from Bryce Gilmore (Odd Duck, Barley Swine) hasn’t replaced her yet.

ZILKER — Former Olamaie co-founding chef Grae Nonas is back in Austin to helm all of the food in the forthcoming boutique Carpenter Hotel. Under his purview is the main hotel restaurant Carpenters Hall (which will also service the rooms) and the coffee shop Hot L Coffee, with Austin and Central Texas-influenced dishes. The hotel opens on Friday, November 2.

ZILKER — Likewise for the Carpenter Hotel is Hot L Coffee’s new cafe manager Amanda Farris, who was the co-owner of now-gone tiny spot Sister Coffee. Beans from Merit Coffee will be used, as well as cafe-type food items from Nonas, like sandwiches, salads, grain bowls, breakfast tacos, and hand pies. The coffee shop will also open on Friday, November 2.

AUSTINMcGuire Moorman Hospitality Group added a new executive pastry chef to its ranks with Shawn Gawle. He had been the former pastry chef of Michelin-starred San Francisco restaurant Quince. The new hire makes sense for the restaurant group since its next project is the Sweetish/Swedish Hill revamp.

AUSTINSouthern-Asian fusion restaurant Peached Tortilla’s culinary director Stephani O’Connor is now the restaurant’s executive chef. In addition to the Burnet Road restaurant, she’ll oversee the food at the upcoming Clarksville spot Bar Peached.

DOWNTOWNAs past of the Four Seasons Hotel’s major restaurant revamp, chef and restaurateur Richard Sandoval is helping the new kitchen and current chef de cuisine James Flowers. Now called Ciclo (formerly known as Trio), the new restaurant features dishes with Latin influences like oxtail bone marrow empanadas and hickory-smoked prime ribeyes.

AUSTINSeafood restaurant Salt Traders Coastal Cooking sous chef Forrest Briwa left the Round Rock restaurant to join Jack Gilmore’s other restaurant Jack Allen’s Kitchen on West Anderson Lane.

August 30, 2018

AUSTIN — Edgewise, the hospitality group behind Contigo and Contigo Fareground, has gone through a whole bunch of staff and chef shuffles. First, Dana Curley, who had been the general manager of Contigo and then of now-closed Chicon, is the general service director for the group. Black Star Co-op founder Johnny Livesay has joined the team, first as the general manager of Contigo Fareground, and now has the culinary director, replacing PJ Edwards who is opening his own restaurant in San Antonio. Then there’s former Chicon chef de cuisine Patrick Bellenoit, who is now the chef de cuisine for Contigo. As part of his role, he’s overseeing the pastry department, which has seen the departure of pastry chef Kendall Melton.

DOWNTOWN — Co-founder of juice spot Squeezery and hidden membership-only cocktail bar Here Nor There James Huertas has left both establishments.

RED RIVER — The Sheraton Austin at the Capitol hotel’s restaurant BackYard at Waller Creek has a new executive chef: Thad Crennen. Before this, he worked at various Omni hotels throughout the country, including the Marriott in Kansas City and a Hilton in San Antonio.

August 16, 2018

CENTRAL EAST AUSTIN/EAST SIXTHNickel City’s bar manager JR Mocanu left the neighborhood bar last month to open his own bar on East Sixth Street. Last Straw, which debuted last night, also features a bar team from various stellar Austin bars. There’s Jayson Black from Garage, Dan Regener from Townsend, and Steven Tucker from Academia. Helming the kitchen is Johnny Romo, who worked at Red Ash and now-closed Apothecary.

SOUTH LAMAR — Wine bar and restaurant Winebelly’s founding chef Buulinh Liu left the Dawson spot in mid-July. Taking her place is chef Jose Diaz with new dishes like gnocchi parisienne.

HYDE PARK — Since Adam Brick and Paul Ozbirn both left Vino Vino within six months of taking over the Hyde Park wine restaurant, there’s a new executive chef in the kitchen. Ben Schwartz widened the menu with more cheese boards, snacks, and entrees like burgers and peel-and-eat shrimp. His resume includes Uchi, Texas French Bread, and Le Politique.

DOWNTOWNOlamaie’s sous chef and chef de partie were promoted to chefs de cuisine back in July: Aaron Savage and Bonnie Wright. They had been part of the Southern restaurant since 2015. Before that, Savage worked at East Side King and Kin & Comfort, as well as restaurants in Richmond, Virginia and Washington, D.C. Wright also worked with Savage at Kin & Comfort, which closed two summers ago, as well as Chez Max in Richmond and East Side King.

July 9, 2018

DOWNTOWN Damien Brockway is no longer opening that Line Austin Hotel restaurant, P6. Instead, the Austin chef is opening his own restaurant in the city, with details to come later. As of now, the hotel doesn’t have a replacement chef for the rooftop restaurant.

AUSTIN/HOLLY— Staff shuffles a-plenty for the Tatsu-ya team. First, Michael Philips is now the growing restaurant group’s overall beverage director. Taking his place at Kemuri is Bryan Parsons. Reed was previously at Hotel Vegas and Volstead.

SOUTH LAMAR — Parsons and Philips will help Aaron Reed oversee the bar menu for Tatsu-ya’s forthcoming Zilker tiki bar Tiki Tatsu-ya, which is taking over Backbeat’s old space. Reed

AUSTIN/SOUTH LAMAREberly’s founding executive pastry chef Natalie Gazaui is now the executive pastry chef of Ramen Tatsu-ya. She’s competing in the South Congress Hotel’s ice cream showdown on Saturday, July 14.

HOLLY/BRENTWOODKemuri chef and barbecue master Andy Morris joined the ever-growing pit team of Stiles Switch BBQ & Brew.

CENTRAL EAST AUSTIN/BRENTWOOD — And speaking of Stiles Switch, one of Franklin Barbecue’s pitmasters and kitchen manager best known for his brisket work, Braun Hughes, joined the Brentwood barbecue restaurant as well.

MUELLER/CHICAGO — One of Austin’s best sushi chef Otto Phan is leaving the city for Chicago, where he will open an even smaller omakase restaurant. He’s still making sushi at the Mueller restaurant through the end of July. Kyoten Sushiko will remain open after he leaves, but his replacement hasn’t been named yet.

EAST 7TH/DALLAS — Since the Hightower is expanding into Dallas, chef and co-owner Chad Dolezal is moving up north to oversee the new location. Hightower’s other co-owner, general manager Victor Farnsworth, is staying in Austin.

AUSTINWhole Foods Market’s global vice president of culinary and hospitality Tien Ho left the supermarket. While he doesn’t have set plans for now, he is hosting a pop-up dinner at Peached Social House on Saturday, July 14. Before he joined Whole Foods, he was the opening chef of Momofuku Ssam Bar and Ma Peche in New York.

BARTON SPRINGS/AUSTINJuliet Italian Kitchen’s opening executive chef Jacob Weaver is leaving the Italian restaurant for the hotel world. He will become the corporate director of food and beverage for Hotel Zaza, which includes the forthcoming downtown Austin location. Replacing Weaver at Juliet is Jayson Munguia.

June 5, 2018

SOUTH LAMARJames Dumapit, the opening chef de cuisine of Loro, the Asian smokehouse from Tyson Cole and Aaron Franklin, left the restaurant. The Hai Hospitality restaurant doesn’t plan on replacing him, as reported by Austin 360. Before he joined Loro, Dumapit was the co-executive chef of East Side Chinese restaurant Old Thousand, and worked at Uchi as a sushi chef and Uchiko as the executive sous chef.

DOWNTOWN — The Line Austin Hotel, which is now open along with its first restaurant Arlo Grey and coffee shop Alfred, has a head baker with Ashley Whitmore. She oversees the bread and pastry production for the hotel, the coffee shop, and Arlo Grey. Whitmore was originally pegged to be the pastry chef and bakery manager of Odd Duck/Barley Swine’s new restaurant Sour Duck Market. She worked in Paris at Ten Belles Bread and various restaurants in New York, including Marlow & Sons and Sullivan Street Bakery, as well as Ten

MLK — Since Whitmore isn’t involved in Sour Duck Market, the all-day cafe/restaurant/market/bar has a new pastry chef with Erica Waksmunski. She used to run the pastry department at Parkside Projects, as well as her own food truck (now shuttered) Red Star Southern.

May 3, 2018

DRIPPING SPRINGSStiles Switch BBQ & Brew’s new restaurant, the smoked meats and Cajun spot The Switch is adding a whole wave of new staffers. This includes head chef Barclay Stratton. He has international and national experience, working at Ristorante Degli Archi in Italy, Blue Hill in New York with Dan Barber, Oven Bird in Alabama, and Lenoir.

Then there’s new pitmaster Marco Oglesby who is joining from barbecue trailer Texas Ranch BBQ (née 12 Bones BBQ from Papalote Taco House). Both will work with Shane Stiles, pitmasters Bill Dumas and Christopher McGee, restaurant partner Todd Duplechan (of Lenoir), and the rest of the pitmaster crew. It’s expected to open in late spring.

WEST CAMPUS — Neighborhood restaurant Texas French Bread added two new members to its staff. First, there’s executive chef Max Mackinnon. New dishes include made-to-order skillet cornbread, braised lamb, and fried Gulf oysters. He previously opened James Beard Award-nominated Pistou in Vermont, as well as Mason Pacific in San Francisco, Fish and Game in Hudson, New York, Restaurant Relae in Copenhagen, and Rose’s Luxury in Washington, DC. Then there’s general manager and wine director Carenn Mackinnon, who has worked in wine distribution.

HOLLYPhillip Maldonado is now the service director of East Cesar Chavez Italian restaurant Juniper. Before that, he was the service manager for both downtown French restaurant Le Politique and neighborhood spot Launderette. He also spent some time at Uchi, Emmer & Rye, and other restaurants.

DOMAIN — The Westin Austin Domain added a new executive chef to its team, Howard Porter, bringing a focus on vegetables and Gulf seafood and game meats. He was most recently the executive sous chef at the JW Marriott, and he previously worked for Ritz-Carlton in Singapore, Jean-Georges Vongerichten’s Culinary Concepts in Washington, DC, and Park Hyatt in Philadelphia.

March 29, 2018

AUSTIN/CENTRAL EAST AUSTINZechariah Perez left breakfast trailer Paperboy to rejoin the Odd Duck/Barley Swine team for its latest restaurant Sour Duck Market.

EAST 7TH — Restaurant/butcher shop Salt & Time added a new executive chef to its team: Louis Ciola, who was most recently the sous chef of Barley Swine and executive chef of Ciola’s out in Westlake. He’ll add Gulf seafood to the menu sometime soon. Taking over as Salt’s sous chef is Ryan Castille, who previously worked at Hill Country hotel Sage Hill Inn.

CHERRYWOOD Dai Due’s new pastry chef is Alyce Shields. Before coming to Austin, she worked in various San Francisco restaurants, including now-closed Bar Bambino, Waterbar, and Firefly Restaurant. She oversees the restaurant/butcher shop’s breads, desserts, and bake sales.

DOWNTOWN — Former Alinea chef Rene De Leon is the new executive chef of downtown restaurant Swift’s Attic. Part of his new menu updates includes hamachi tartare and black sesame tuile, as well as pozole verde with mussels and hominy. New pastry chef Taff Mayberry replaced Kyle McKinney, who had joined the team in fall. Mayberry previously worked at Slake Cafe and Olivia.

DOWNTOWN — The forthcoming Line Austin Hotel added a new beverage director with Brian Floyd, who knows his way around booze in Austin. The Barman’s Fund founder worked at Half Step, Weather Up, Qui, and Sourced Craft Cocktails.

HILL COUNTRY/GEORGETOWN — While The Hollow chef/owner Jacob Hilbert closed down his bistro, he will be joining the Jester King Brewery team for its two new farm-focused restaurants.

DOWNTOWN/SOUTH LAMARAlan Delgado, the chef behind pop-up dinner series Tumahye, left his position at South Lamar coffee shop Patika to join the kitchen of finer dining restaurant Counter 3.Five.VII as the new executive chef. As part of his new position, he launched a more casual lunch service.

February 20, 2018

SOUTH CONGRESS — Now that Amanda Rockman is the executive pastry chef of all New Waterloo restaurants and hotels, taking over her position as executive pastry chef of the South Congress Hotel and its restaurants, Manana, Cafe No Se, and Central Standard, is Lindsay Flagg. Before she moved to Austin, she worked at Michelin-starred Acadia in Chicago.

EAST CESAR CHAVEZ — Earlier this year, Justin Elliott left his position as Italian restaurant Juniper’s general manager to become a mixologist for beverage distributor Southern Glazer’s Wine and Spirits.

AUSTINMcGuire Moorman Hospitality Group’s restaurants underwent a whole bunch of chef shuffles: Former Elizabeth Street Cafe pastry chef Ashley Ginsberg is now the executive pastry chef of the hospitality group. The Vietnamese restaurant and French bakery also welcomed a new executive chef with Danny Parada. Jeffrey’s chef de cuisine Mark McCain was promoted to executive chef of the restaurant. The Clarksville fine dining restaurant and its next-door sibling Josephine House has promoted Ana Jops to assistant general manager. Clarksville seafood restaurant Clark’s promoted Robert Campbell to new general manager. Downtown fancy barbecue spot Lambert’s welcomed Rick Martin as assistant general manager. Finally, the restaurant group’s new service director is Mark Sayre, who previously worked at the ELM Restaurant Group.

BARTON CREEK — As part of Omni Barton Creek Resort and Spa’s impending renovations, the hotel hired executive chef Mark Dayanandan. The changes will include six new restaurants He was previously in the kitchen of Hilton Austin. The Omni will shutter in May for the changes.

January 9, 2018

Downtown — The forthcoming Fairmont Austin Hotel went local for its beverage director with Andrew Grenz. He was previously the bar manager for Qui-then-Kuneho (now closed). He will oversee the entire hotel’s drinks programs, as well as the lists for the four restaurants and bars: Fulton, Rules & Regs, Garrison, and Revue.

“You will see each outlet’s cocktails well represent the spirit of the spaces,” Grenz told Eater. This means daytime-friendly playful drinks on the 7th floor/pool-adjacent restaurant Rules & Regs, like the tiki-esque Pancho & Lefty. The Fairmont is still set to open sometime early this year. For the dining hall Revue, the drinks menus will pair well with the various global menus like Asian-influenced and Italian.

December 19, 2017

SPICEWOOD/HYDE PARK — That was fast: Apis chef Adam Brick left the Spicewood restaurant in late October. He and former Parkside Projects beverage director Paul Ozbirn took over wine bar and restaurant Vino Vino for a complete menu overhaul and space renovations. Just over a month later, though, Brick already left Vino Vino. He told Eater he does have his next project lined up but that he "legally cannot disclose the location or details." The restaurant's sous chefs Zach and John will run the kitchen in the meantime.

DOWNTOWNDamien Brockway left his position as the executive chef of downtown tasting menu Counter 3.Five.VII to join the upcoming Line Hotel on Congress Avenue and East Cesar Chavez. He’ll oversee the rooftop restaurant P6, but no further details are known at this time.

AUSTIN Amanda Rockman, who was the executive pastry chef of the South Congress Hotel and its restaurants, Manana, Central Standard, and Cafe No Se, was promoted to executive pastry chef of all of New Waterloo. This includes overseeing the just-opened French bakery Le Politique Patisserie.

EAST SIDE/SOUTH LAMAR/ROCK ROSE — East 11th Street Chinese spot Old Thousand’s founding chefs James Dumapit and David Baek are no longer with the restaurant. Dumapit is now the chef de cuisine for Uchi's upcoming Asian smokehouse with Aaron Franklin, Loro. Baek is back at Thai Kun. Old Thousand’s current executive chef is now Jeff Brown with Rhys Davis and Brendan Nomura as sous chefs. Dumapit is now the chef de cuisine of Loro.

WEST FIFTH — Former Josephine chef de cuisine Rich Reimbolt joined the team behind the casual restaurant and bar Better Half from the Wright Bros. Brew & Brew as its new executive chef. He’s also overseeing the food program at its upcoming brewpub Hold Out Brewing, which will be found next door.

AUSTIN Jason Stude, formerly the executive chef of downtown restaurant Boiler Nine Bar + Grill, is now parent company La Corsha Hospitality’s regional executive chef. His new role means he will also oversee the kitchen of Second Bar + Kitchen in downtown Austin and develop the menu for the company’s upcoming East Austin Hotel (where bar Wonderland once stood).

PFLUGERVILLE Peter Maffei, the former chef of Hilton Austin's Cannon + Belle, is now the executive chef of Courtyard by Marriott Austin up in Pflugerville.

October 24, 2017

CHERRYWOODDai Due’s pastry chef Abby Luv left the butcher shop/restaurant.

SOUTH AUSTINHyatt Regency Austin welcomed a new executive chef with Reese Hay. He’s overlooking the hotel’s two establishments, Maker 10 and Southwest Bistro, as well as its banquets and catering. He previously worked at the hotel’s Columbus, Ohio location.

GEORGETOWN — Out in the Austin suburbs, Patrick Taylor joined the Sheraton Austin Georgetown Hotel and Conference Center as its new executive chef. Before that, he oversaw the Westin’s Urban An American Grill out in the Domain, as well as Milwaukee Marriott Downtown’s restaurant Millioke. In his new position, he is in charge of the Sheraton’s Brix and Ale, bar Jack’s Lounge, and the food and beverage programs.

October 3, 2017

DOWNTOWN — Replacing former Swift’s Attic and Wu Chow pastry chef Derrick Flynn (who is now on the Juniper team) is Kyle McKinney. His culinary resume includes Barley Swine, Four Seasons, and the Hilton. His new desserts include a take on the Snickers bar, named the Costanza, at Swift’s Attic and the upside-down plum cake at Wu Chow.

WEST AUSTIN — West Austin's luxury hotel, Hotel Granduca, and its Italian restaurant Visconti, has a new executive chef with Will Packwood. He was one of Food & Wine's best new chefs in 2001, and, among other jobs, he was the opening chef of Cibo, which closed in 2008. Previous executive chef Tom Parlo is now the executive chef of Rosewood Mansion on Turtle Creek in Dallas.

September 21, 2017

CENTRAL EAST AUSTIN — Bryce Gilmore’s upcoming fast-casual restaurant, Sour Duck, added a new pastry chef and bakery manager to the team, Ashley Whitmore. Before Austin, she worked at Paris coffeeshop Ten Belles Bread (known for its baked goods) and French wine and tapas bar Au Passage, where she worked on the bread program. She was also the executive pastry chef of various New York City restaurants: Sullivan Street Bakery, Marlow & Sons, and Diner. Whitmore has been previewing her baked goods during Sour Duck’s bake sales, like kolaches, danishes, and croissants.

BRENTWOOD — After the departure of Barley Swine and Odd Duck’s executive pastry chef (and Eater Young Gun) Susana Querejazu, the two restaurants finally filled her old positions. Sarah Prieto is the new pastry chef at Barley Swine. Before her current position, she was a baker for Emmer & Rye, as well as pastry chefs for Counter 3.Five.VII and Uchiko. One of Prieto’s Barley Swine desserts was the peach peanut butter and jelly dessert, which involves grilled sourdough ice cream and peach bourbon jam. Taking over the position at Odd Duck is Megan Mascola, who trained under Querejazu.

EAST CESAR CHAVEZ — Northern Italian restaurant Juniper has a new executive pastry chef with Derrick Flynn. Before that, he was the executive pastry chef of the Chameleon Group restaurants Swift’s Attic and Wu Chow, as well as La Condesa.

September 14, 2017

EAST SIXTHSuerte, the Mexican-inspired restaurant from Odd Duck partner Sam Hellman-Mass, added a new executive chef to its team. Fermín Núñez worked in various Austin kitchens, including Launderette, La Condesa, Uchiko, and the now-defunct East Side Showroom. He grew up in northern Mexico and south Texas. Hellman-Mass was drawn to Núñez because "he put[s] his heart and soul into creating a menu that makes your world a little bit bigger with each dish you try."

The restaurant also hired a new general manager, John Michael Williams, who previously held the same position at Barley Swine. He is also a Blackberry Farms alum. The restaurant is pegged to open before the end of the year.

AUSTINTiny Pies added a new kitchen manager to its ranks, William Ankeney. He was Micklethwait Craft Meats pastry chef and the person behind the trailer's moon pies.

AUSTINLick Honest Ice Cream has a new kitchen manager as well, Jennie Shields, who worked at Central Market’s bakery department.

August 29, 2017

SUNSET VALLEY — Dallas chef Josh Healy, formerly the chef de cuisine of Matt McCallister's restaurant Filament, which closed earlier this month, joined the Cane Rosso team. He is now the executive chef of the Austin location. He’ll work on the pizzeria’s fall menu. His culinary resume includes stints at Yardbird Southern Table, Michael Mina 74, The Eating House, and The Edition, all in Florida.

ROSEDALEGuild, the seafood restaurant from the restaurant group behind Swift’s Attic and Wu Chow, welcomed a new pastry chef to its team, Monica Glenn Sullivan. Before joining the Chameleon Group restaurant, she was the pastry chef at Qui. During a recent pop-up dinner, Sullivan whipped up pavlova paired with apricot compote and cardamom cream.

August 17, 2017

DOWNTOWN — Cocktail bar Roosevelt Room added some new bartenders to its team. First, there’s Caer Ferguson, formerly of Peche, who will tend the main bar as well as manage next-door event space The Eleanor. Then there’s Matt Korzelius from North Carolina who passed the Bar 5-Day bartender and spirits certification. Finally, there’s Joseph Davis too.

WEST CAMPUS — Barbecue spot and whiskey bar Freedmen’s has a new general manager with the former assistant general manager Dawn Catagnus. She previously worked as the assistant general manager and bar manager of both Schoolhouse Pub and Oasthouse Gastropub. She replaces Myria Free who was promoted to chief operating officer.

August 3, 2017

GOVALLEBryan Beneke, who helped open both Austin locations of brunch chain Snooze as head chef and served as executive chef of South Congress Cafe, is now the chef of New Orleans-inspired diner Sawyer & Co. His arrival means there are some new items on the menu, like turtle soup and barbecue ribs.

July 27, 2017

SOUTH CONGRESS — Barbecue trailer LeRoy and Lewis welcomed a new pitmaster into its fold: Brad Robinson. Co-owner Evan LeRoy and Robinson both came from West Campus sit-down barbecue joint Freedmen’s: LeRoy was the opening pitmaster, and Robinson took over as co-pitmaster after LeRoy’s replacement Christopher McGhee left for Stiles Switch BBQ & Brew. Robinson got to hang out with actor Armie Hammer and grill steaks together.

SOUTH LAMARTim Roberts has joined the Vox Table team as its new pastry chef. He has worked with chefs like Jean Georges Vongerichten, Michael White, Nobu Matsuhisa, and others. New desserts under his watch include the Peaches Be Trippin’, where olive oil cake is paired with white peach mousse and peaches, and the Prickly Macaron, where the black sesame seed macaron comes with prickly pear sorbet and kefir coconut foam.

July 13, 2017

SOUTH CONGRESS — Now that Julio-Cesar Florez is no longer with downtown bar Isla since it closed, the chef has found a home at South Congress sushi restaurant Lucky Robot Japanese Kitchen. As he tends to bring his Peruvian influences wherever he goes, the chef will work with executive chef Jay Huang on offering nikkei, Japanese-Peruvian fusion fare.

SOUTH CONGRESSSouth Congress Hotel’s opening executive chef Michael Paley left Austin for Florida. Taking his place is Casey Wilcox, previously from Second Bar and Kitchen and Justine’s. He will take over one of the hotel’s restaurants, Central Standard (executive pastry chef Amanda Rockman is in charge of its other spot, Cafe No Se).

DOWNTOWN/DOMAIN NORTHSIDE — There is a bunch of chef shuffles within Second Bar + Kitchen’s two locations, the original on Congress Avenue and the second up in the Domain Northside. First, the Congress Avenue restaurant’s executive chef Casey Wilcox (who helmed the kitchen at Justine’s Brasserie before that) left for South Congress Hotel (see above). He is replaced by Peter Botcher, who was the executive chef of Minnesota restaurant Butcher and the Boar, which was a James Beard semifinalist. His new menu additions include smoked crispy chicken wings.

For the Domain Northside location, Michelle Arcilla Hall is now the restaurant’s executive pastry chef, where she is known for her Nutella pot de creme. The northern Second Bar also promoted executive sous chef Monica Senclair, and added Brian Felicella as chef de cuisine.

DOWNTOWN — The downtown Italian restaurant Sophia’s has a new chef de cuisine on its team, Caleb Higginson, who will work under executive chef Mark Sparacino. Since Sparacino travels back and forth between Austin and Chicago, Higginson oversees the local kitchen. His dishes include risotto del giorno, deviled eggs, and spiedini.

WEST CAMPUSHotel Ella’s Nick Nelson was promoted to executive chef, which means he runs the hotel’s food and drink services, catering, and on-site restaurant Goodall’s Kitchen.

This article has been updated to remove Drink.Well and Backbeat's chef Justin Bumbalough, who was incorrectly added to the chef shuffle, because he has been with the restaurant for some time now.

June 29, 2017

MUELLER AND EAST SIXTHEdgeWise Hospitality, the parent company of Contigo, Chicon, and the forthcoming Contigo in Fareground, has a new culinary director with PJ Edwards. Previously, he was Chicon’s chef de cuisine and the opening sous chef of the group’s vegetable-focused restaurant Gardner, which closed. He also worked in various San Antonio restaurants, as well as chef Sean Brock’s McGrady’s Restaurant in Charleston.

EAST CESAR CHAVEZ — Chef Alexis Chong, formerly of Sway and Foreign & Domestic, joined bento box company Bento Picnic, which just opened a new stand outside of its prep kitchen.

RAINEY STREETHotel Van Zandt’s Geraldine's finally filled Callie Speer’s vacant head pastry chef position with Yolanda Diaz. She was previously the pastry chef for twinned bars Peche and Isla (the latter doesn’t exist anymore). She oversees the pastry program for the restaurant, the cafe, and the hotel. Her new menu additions include a white chocolate cone filled with peppercorn meringue and strawberry granita and an almond tart.

WEST CAMPUS AND SPRING BRANCH — After Freedmen’s owner Cuatro Kowalski purchased Texas 46, a barbecue restaurant out in the Hill Country which he will revamp, he named Austin Fry as the culinary director of that restaurant, as well as his West Campus barbecue joint Freedmen’s. He previously worked as a menu consultant in Cambodia, the executive chef of Hong Kong barbecue restaurant Blue Smoke (which is now closed), and a chef consultant for the What a Shame group. His Texas culinary resume also includes Roaring Fork, the shuttered fine dining restaurant Lola in Dallas, and La Condesa.

DOWNTOWNTim Lane, who was serving as a guest chef at Freda's Seafood Grille, is now downtown cocktail bar Garage's new chef. He is filling in while Philip Speer is occupied with Burnet Road restaurant Bonhomie. Before that, Lane was the executive chef of now-closed pizzeria Burn.

DOWNTOWNVince Young Steakhouse welcomed a new executive pastry chef: Mary Rodriguez. She previously worked for the upscale Jeffrey’s and the Vietnamese restaurant and French bakery Elizabeth Street Cafe, both within McGuire Moorman Hospitality, as a sous pastry chef. Rodriguez’s new Vince Young desserts include a carrot cake topped with a gold leaf and strawberry yogurt semifreddo.

DOWNTOWNAndy Philips has been Swift’s Attic’s executive chef since the middle of February. He replaced Matthew Taylor, who took over for founding chef Zack Northcutt last summer.

AUSTINNew Waterloo, which includes La Condesa, Sway, Goodall's Kitchen, Central Standard, Cafe No Se, Otoko, and Manana, named a new director of food and beverage: Justin Spencer, who was previously the general manager of La Condesa.

SUNSET VALLEYCane Rosso’s Austin location has a new chef on the team, David Myers, who came from the locally-focused restaurant Table in Asheville, North Carolina. He had spent some time in Austin kitchens: Uchi, Contigo, Jeffrey’s.

DOWNTOWNYessica Arredondo was promoted to chef de cuisine of the Hilton Austin’s Cannon + Belle after filling in temporary when founding chef Peter Maffei left in the spring.

June 5, 2017

SPICEWOODApis Restaurant & Apiary added a new chef de cuisine to its team with Alejandro Munoz. Previously, he was the sous chef at downtown tasting menu restaurant Counter 3.Five.VII. Munoz’s new roles include overseeing Apis’

SOUTH CONGRESS — After the sudden shutter of Hudson's on the Bend earlier this year, advanced sommelier Chris McFall landed a gig with wine bar and restaurant June's. He’s part of the beverage team under the restaurant's namesake and wine and beverage director June Rodil.

ROSEDALEUchiko sous chef Hannah Yerby is joining seafood restaurant Guild from the Chameleon Group (Swift's Attic, Wu Chow). As chef, she’ll work under former colleague Sterling Ridings (who used to be Uchiko’s executive chef). The restaurant's looking at a summer opening.

May 15, 2017

CENTRAL EAST AUSTIN/SOUTH LAMAR — Via 313’s whiskey bar Nickel City welcomes a new bar manager, the former Vox Table beverage director J.R. Mocanu, to its team. Taking his place at the South Lamar restaurant is Madelyn Kay.

EAST SIXTHIl Brutto, the East Side Italian restaurant formerly known as Gatto Nero, announced its executive chef, Erind Halilaj, from international mozzarella bar chain Obicà Mozzarella Bar. He’ll run both the restaurant proper and the next-door Italian sandwich shop, set to open in the summer.

DOWNTOWN — Three chefs are taking over upcoming hotel Fairmont Austin's five restaurants and bars, along with room service, etc. David Garcelon, from the famous Waldorf Astoria, is the new executive director of food and beverage, Andre Natera as executive chef, and Atticus Garant as executive sous chef. The three worked at various Fairmont hotels across the country.

HIGHLANDAFS Cinema, the revamped art house theater from Richard Linklater and Austin Film Society, added a new name to its credits with head chef Peter Klein. The movie theater’s menu will include Smokey Denmark hot dogs, fancy popcorn, and cocktails.

DOWNTOWN — While modern Mexican restaurant ATX Cocina has a new executive chef, Kevin Taylor, not much is known about him yet.

April 17, 2017

DOWNTOWN/DOMAIN NORTHSIDESecond Bar + Kitchen’s staff is undergoing some shuffles. The downtown location has a new pastry chef, Andrew Lewis (formerly of Hotel Granduca and Uchiko), who replaces Maggie Dickerson. Then, Monica Senclair, the downtown restaurant’s chef de cuisine, is now the far north spot’s executive sous chef. She replaces Scott Moore.

SUNSET VALLEY — Dallas pizzeria import Cane Rosso has a new executive chef, Jonathan Jones, who is overseeing its Austin and two Houston locations. His culinary resume includes Max’s Wine Dive, Beaver’s, Hotel Zaza, and El Big Bad, all in Houston.

DOWNTOWN — The historic Driskill Hotel has a new executive chef: Christian Apetz. He previously worked at the Park Hyatt Beaver Creek in Colorado. Under his purview are the Driskill Grill, 1886 Cafe and Bakery, Driskill Bar’s food offerings, as well as the hotel’s catering and room service menus. He replaces Troy Knapp, who can now be found over at the Park Hyatt in Washington, D.C.

SOUTH LAMAR/EAST SIXTH — The East Side bar Revelry has a new culinary director with the arrival of Dominique Labeaud, who was the former chef de cuisine of Vox Table. His new additions to the menu include poutine, wild boar wings, and more.

March 30, 2017

BRENTWOOD/SOUTH LAMARBarley Swine power couple pastry chef Susana Querejazu and executive sous chef Bradley Nicholson are leaving the Bryce Gilmore restaurant. First, Nicholson will take up in Copenhagen at Amass, and then the couple is moving to San Francisco where he’ll work at Saison and Querejazu at Benu.

RAINEY STREETNo Va’s head chef Abby Yates left the New American restaurant. Replacing her is chef Andre Molina, who has been part of the restaurant for the past year.

DOWNTOWN/FORT WORTH — With word that Southern restaurant Fixe is expanding into Fort Worth, it turns out co-owner and executive chef James Robert will head north to help with the expansion. Taking his place in Austin will be Adam Puskorius. His culinary resume includes Asti, Mark’s American Cuisine in Houston, as well as various Eddie V’s locations. The second Fixe set to open in the fall.

CLARKSVILLE — Sibling restaurants Jeffrey’s and Josephine House has a new beverage manager with Jason Huerta, who was previously the sommelier at Counter 3.Five.VII. In his new position, Huerta will work under McGuire Moorman Hospitality’s wine and beverage director June Rodil.

SOUTH CONGRESS — Former Uchi and Uchiko sous chef John Gocong is joining Lucky Robot’s kitchen as its new chef de cuisine, working with former colleague executive chef Jay Huang.

DOWNTOWN — After five years, Hilton Austin and Cannon + Belle chef Peter Maffei left the hotel for personal reasons. Maffei ran the hotel’s Finn & Porter before it closed to make way for Cannon + Belle. While sous chef Yessica Arredondo is temporarily in charge of the kitchen, the restaurant is currently looking for a new executive chef.

March 15, 2017

DOWNTOWNBombshell, the highly anticipated punk rock diner from Callie Speer, is filling out its staff. First up, Sarah Bevil is joining as the new general manager from Swift’s Attic, and Britt Castro is leaving Geraldine’s to become Bombshell’s pastry chef.

ROSEDALE/NORTH LAMAR — Executive chef Sterling Ridings is leaving Uchiko for the Chameleon Group’s seafood restaurant Guild along North Lamar. It’s set to open sometime in late summer.

DOWNTOWN — There's been a bunch of promotions and bar shuffles at Roosevelt Room. First, Alex Shoemaker is now the general manager. Then, Eric Day is the new bar manager, and Sharon Yeung is the head bartender and assistant bar manager.

DOWNTOWNThe Townsend's new executive beverage director is Dushan Zaricof Employees Only. Earlier this month, the downtown cocktail bar's founding general manager and beverage director Justin Elliott left for a position at Juniper.

February 27, 2017

DOWNTOWN/EAST CESAR CHAVEZ Justin Elliott, the founding mastermind behind downtown cocktail hotspot The Townsend, is leaving the bar to make his return into restaurants with Northern Italian restaurant Juniper as its general manager, starting tomorrow, Tuesday, February 28. "It’s obviously bittersweet to be leaving the Townsend," Elliott told Eater, but he wanted to get "really centered in the style of restaurant service that Juniper offers."

Taking his place at the Townsend is Brian Bounds, who has been part of the team for the past nine months. Bounds previously worked at Isla, as well as spend time in Los Angeles and Southeast Asia.

Pre-Townsend, Elliott ran the beverage program at Qui (now known as Kuneho), and before that, worked at Midnight Cowboy and Volstead.

February 14, 2017

CLARKSVILLERebecca Meeker left her position as executive chef of twinned upscale restaurants Jeffrey’s and Josephine House. She is working on several independent projects right now. Replacing her is Mark McCain as chef de cuisine for Jeffrey's (Rich Reimbolt is still the chef de cuisine of Josephine House). McCain previously worked at Chicago's Michelin-starred Naha.

WEST CAMPUSTexas French Bread has a new chef in the kitchen: Josh Williams. He worked his way up in the restaurant, where he was the kitchen manager, and oversaw the coffee offerings. His new menu additions include a dinner omelette and pork liver pate.

EAST CESAR CHAVEZ — Along with La Barbecue’s shiny new website comes a new general manager, Cameron Kalka.

SOUTH LAMARBackbeat's new bar manager is Stephanie Teslar.

January 31, 2017

SOUTH FIRST/SOUTH LAMARLenoir pastry chef Thomas Calhoun left the restaurant to join wine bar Aviary’s team, where he will lead the new kitchen. Chef de cuisine Melissa Moss, along with co-owners Jessica Maher and executive chef Todd Duplechan will help fill out his role.

AUSTIN — Parkside Projects beverage director Paul Ozbirn, left the company last week. He’s taking the time to study for his master sommelier exam. Before he oversaw the beverage program, Ozbirn managed Olive & June in 2013. Under his reign, Olive and June and Parkside received nods from Wine Spectator. He was pegged to lead Parkside’s forthcoming global beverage series, but it will continue in his absence. There is no announced replacement for his position as of yet. Last week, pastry chef Erica Waksmunski left the company (see below), and last year, now-former director of operations Harlan Scott did as well (he has his own consulting company.).

HIGHLAND — Keeping busy, Jorge Hernandez is fashioning the menu for Austin Film Society’s new theater, set to open this year. He will oversee the food and drink components, which will include popcorn, hot dogs, and housemade dips, along with cocktails. He, along with WHM Hospitality, will hire a permanent executive chef for the theater as well.

January 24, 2017

AUSTIN/DOWNTOWNErica Waksmunski, the executive pastry chef of Shawn Cirkiel’s Parkside Projects (Parkside, Backspace, Olive & June, Bullfight) is no longer with the restaurant group. Replacing her is Juliann Stoddart, though she is only overseeing the desserts at Parkside. She was part of the opening staff of Chicago’s Nico Osteria and worked as a pastry sous chef at South Congress Hotel.

SOUTH AUSTINCafe Malta’s owner and chef Nick Goulding has nixed the latter from his title, so that he can focus on a second project, perhaps a new restaurant. The Texas-Mediterranean restaurant’s new head chef is Cedric François, who was previously sous chef. He grew up in France, where he worked at Fouquet’s.

January 11, 2017

EAST CESAR CHAVEZ/EAST SEVENTH — Pastry chef Kerstin Bellah left modern Italian restaurant Juniper, and is now part of the pastry team of boozy ice cream shop Prohibition Creamery. Previously, she worked at St. Philip and Uchiko.

SOUTH LAMAR/MUELLER/EAST SIXTHKendall Melton returned to her old pastry home at Contigo and now Chicon as the restaurants’ executive pastry chef. This means she’s no longer involved with Confituras’ brick and mortar on South Lamar.

January 4, 2017

ANDERSON MILLSBurn’s former executive chef Tim Lane can now be found up north at Freda’s Seafood Grille. As the restaurant’s guest chef, he is in the middle of revamping the menu.

DOWNTOWN/HOLLYMichael Phillips, the former general manager of downtown speakeasy Midnight Cowboy, is now onboard Ramen Tatsu-ya’s newest production, Kemuri Tatsu-ya, where he is whipping up cocktails and curating sake lists.

December 13, 2016

DOWNTOWNIsla’s new executive chef, Julio-Cesar Florez, ushers a new focus at the formerly Caribbean-focused restaurant. The menu now focuses on Peruvian fare, such as made-to-order cebiche and lomo saltado. He previously worked at now-closed Spanish tapas restaurant Malaga.

EAST SIXTH — There’s a new beverage director in charge of all things drinks at neighborhood bar Revelry (from the owner of South Lamar’s Corner Bar): Alana Zanello. Before the new position, she worked as the bar manager of Moonshine Patio Bar & Grill and Jacoby’s.

SOUTH LAMARFormer Odd Duck pastry sous chef Kendall Melton joins the jamming team of Confituras ahead of its brick and mortar debut early next year. Expect pastries using jam, naturally, as well as others.

December 2, 2016

WEST CAMPUSFreedmen's is losing a second pitmaster in under four months: Christopher McGhee, who replaced founding pitmaster Evan LeRoy after his departure in August, is leaving, as reported by Austin 360. He leaves for Stiles Switch BBQ & Brew. Taking his place will be two staffers, Juan Morales and Brad Robinson.

November 29, 2016

SOUTH & NORTH LAMAR/CHERRYWOOD — Now-former Ramen Tatsu-ya chef George Thomas joins the team over at Neapolitan pizzeria Unit D as its executive chef, as reported by Austin 360 earlier this month. He takes over CT Turgeon's role, who left to work on one of New York chef Michael Psilakis’ projects. Thomas previously worked for Paggi House, Imperia, and Soleil, which are all closed.

WEST SIXTH/AUSTIN — Now that Benji’s Cantina is closed, former chef and manager Blake Keely is now the corporate chef of Kung Fu Saloon, which has two Austin locations (West Sixth and Rock Rose), Dallas, Houston, and the impending one in Nashville.

DOWNTOWN Hyatt Regency Austin has a new sous chef: Dan Voluz. He’ll help command the hotel’s food and beverage programs, including Southwest Bistro and Marker 10. Previously, he was the sous chef of Hyatt Regency Lost Pines Resort & Spa

November 1, 2016

RAINEY STREET/TBD — As reported on Eater last week, pastry chef Callie Speer is no longer with Geraldine’s, the Hotel Van Zandt restaurant. She’s focusing on opening her own project, Bombshell, her imagination of a punk rock diner in the daytime, and "badass" bar during evenings. The location hasn’t been disclosed just yet. Her culinary pedigree includes Swift’s Attic, Delish, and Parkside.

HYDE PARKVino Vino's executive chef Jessica Cak left the wine bar and restaurant for Minneapolis, as reported by Austin 360. Her background includes stints at Vespaio and Peche make that Arro and La Condesa, as corrected by Cak.

SOUTH AND NORTH LAMAR — This also means that her husband Steven Cak left his position as the executive pastry chef of Ramen Tatsu-ya, which probably means that his North Austin bagel shop isn’t happening. Cak previously worked for Contigo/Gardner and Shawn Cirkiel's Parkside Projects.

WEST FIFTH/GOVALLEZach Hunter, Fixe’s chef de cuisine, left the Southern restaurant to join the beer-loving team of The Brewer’s Table as the highly anticipated restaurant’s executive chef. He’ll work alongside Jorge Hernandez, who is Brewer's culinary consultant, and head brewer Drew Durish.

NORTH SHOAL CREEK — Now that Fork & Vine is closed, co-owner and executive chef Camden Stuerzenberger has a new gig: he’s the executive chef of Mighty Bird, the fast-casual rotisserie chicken spot, on West Anderson Lane.

DOWNTOWN — West 4th Street cocktail bar Isla has a new bar manager after the departure of Miguel Lopez. Taking over the position is Shane Paule.

September 23, 2016

DOWNTOWN Searsucker, the restaurant from chef and Top Chef alum Brian Malarkey, has a new executive chef in the kitchen: Tommy Simpson. A Texas native, Simpson previously worked at The Mansion on Turtle Creek, and under Stephan Pyles’ at Dragonfly Restaurant and Stampede 66 in Dallas.

At the new executive chef, Simpson will launch a revamped lunch menu with Malarkey. The new menu puts brunch at the forefront with offerings from pork belly hash to a tenderloin Benedict to avocado toast with quinoa and a poached egg. Plus expect hearty entrée salads and sandwiches. The popular lunch box" combo — soup and salad plus sandwich or big plate entrée—will remain a staple on the menu.

BRYKER WOODS — Parkside Projects named Brian Moses as the new executive chef at Southern Italian-inspired Olive & June. Moses’ previous experiences include time at Parkside, as a chef de partie for the famed French bistro Bouchon by Thomas Keller, and most recently, as the chef de cuisine at Contigo.

Moses replaces Justin, who is vacating the position after five years to work with Shawn Cirkiel on other projects, which means there are new restaurants to look out for. He also opened Parkside and Backspace.

SPICEWOOD Apis has a new pastry chef: Lauren McCann, who came back to Austin by way of New York, where she externed at Per Se and worked under Thomas Keller's restaurant group. Apis' sous chef Abby Searles was also promoted to chef de cuisine, as preparations for Pizzeria Sorellina kick into high gear.