Oct 13, 2020
While reporting on other pressing issues in the restaurant world in the face of the novel coronavirus pandemic, we delayed reporting on new jobs that chefs are getting across the country. We’re resuming that now, with the news that Commander’s Palace has a new executive chef for the first time in 18 years, Megan Bickford. Brennan’s of Houston also has a new chef, Joseph Chavez, as former chef Joe Cervantes is in charge of the food at Pier 6 Seafood & Oyster House in San Leon, Texas.
Cheeca Lodge & Spa in Islamorada, Fla., has hired the team of Alex Beaumont and Patrick Cleary to run its five restaurants, and the Delta Hotels Virginia Beach Bayfront Suites has hired local chef Kevin Dubel.
Brad Bergaus is the new corporate chef of Taco John’s, Josh Graber is the new corporate chef of Salata, Sarah Belisle is now in charge of production at Union Square Donuts, and five-unit Latin-inspired chain Nada has hired Jonathan Rohland and Johnny Curiel.
Las Vegas-based chef Marc Marrone is a chef-partner in HallPass, a food hall in Salt Lake City, Utah, and Andres Kaifer is now culinary director of Mac’s Hospitality Group in Charlotte, N.C.
Eric Bost closed his restaurant, Auburn, in Los Angeles and is now executive chef of Jeune et Jolie in Carlsbad, Calif., and Jonathan Waxman protégé Travis McShane has opened his first restaurant, Ostia, in his hometown of Houston.
Robert Gomez is now executive chef of A Restaurant in Newport Beach, Calif., and Elvis Morales is executive chef at sister restaurant CdM in Corona del Mar, Calif.
Bill Greenwood is now running the kitchen at Madeline Hotel & Residences in Telluride, Colo., and Jack Logue is the new chef at Tribeca’s Kitchen in New York City.
Anthony Sousa is the new executive chef of the revamped Bathhouse Kitchen in Brooklyn, and Ivan Zivkovic has joined Street Guys Hospitality as chef of Ambar Capitol Hill in Washington, D.C.
Joseph Chavez is the new chef of Brennan’s of Houston, replacing Joe Cervantes, who left to open Pier 6 Seafood & Oyster House in San Leon, Texas.
Chavez was born in Los Angeles and moved to Beaumont, Texas, to attend Lamar University on a football scholarship, where he earned bachelor’s and culinary degrees. He cooked in area restaurants until taking a position at Wolfgang Puck’s Spago at the Ritz-Carlton in Beaver Creek, Colo. He went on to stage at fine-dining restaurants in New York City, including Le Bernardin, Per Se, Eleven Madison Park, Nomad, Dovetail and Masa. He then spent a year with the Thomas Keller Restaurant Group in Napa, Calif., before working at OTD in San Francisco and then Caribou Club in Aspen, Colo. Most recently he was executive chef of The Bygone at The Four Seasons Baltimore. In May, 2020, he made his national television debut on the Food Network series Chopped.
Contact Bret Thorn at email@example.com