Odd Duck and Barley Swine's inventive pastry chef Susana Querejazu and Barley Swine’s executive sous chef Bradley Nicholson are leaving Bryce Gilmore’s Austin restaurants. The chef couple will trek to Copenhagen, and then settle in San Francisco.
The couple will first go to Copenhagen, where Nicholson will work under former Noma chef Matt Orlando at Amass. Then they’ll head to San Francisco in late June, where Querejazu will take up at Michelin-starred restaurant Benu and Nicholson at the also Michelin-starred Saison.
“This is the next step in growing their professional, culinary careers,” Gilmore said in a statement, “and everyone is proud to send them both off to San Francisco. They will always have a home with us back in Austin.”
Querejazu, who was an Eater Young Gun last year, was originally Odd Duck’s executive pastry chef, and she took over Barley Swine’s pastry productions during the restaurant’s Brentwood move in early 2016. Nicholson worked at Barley Swine for the past six years. There is no word on who will replace the chefs as of yet.