Chefs on the Move

Nation's Restaurant News, Jan 14, 2002

Marlon Aitcheson, previously a private chef for music mogul Russell Simmons, photographer Annie Liebowitz and others, is executive chef at SX137 in New York ...Darren Brown, who previously was chef on Griff Beverly Hilton owner Merv Griffin's yacht, is chef at Trader Vic's in Beverly Hills, Calif....

Yoel Cruz was promoted from sous chef to executive chef at C3 in New York, replacing John McGrath, who plans to open a delicatessen in the New York borough of Queens . . .Harold Dieterle was promoted from chef de cuisine to "head chef" at Red/Bar Restaurant in New York... Bobby Duncan, who was a sous chef at New York's Gramercy Tavern, is executive chef at Dylan Prime, also in New York... Charles Flint is executive chef of Paragon Restaurant & Bar in Portland, Ore. Previously he was executive sous chef, banquet chef, restaurant manager and food/beverage buyer at The Heathman Lodge in Vancouver, Wash.... Joseph Furgiuele, previously responsible for the pastry production for two of Philadelphia restaurateur Stephen Starr's restaurants, Pod and Continental Restaurant and Martini Bar, joined the camp of rival Philadelphia restaurateur Neil Stein as pastry chef at Avenue B... Kevin Hickey is executive chef at Park 75 at the Four Seasons hotel in Atlanta, and David Jeffries is pastry chef. Hickey previously recruited the kitchen team for the Four Seasons Hotel in Dublin, Ireland, and also helped open the Four Seasons Hotel Canary Wharf in London. Jeffries' past experience inclu des work with Mark Miller of Coyote Cafe in Santa Fe, N.M., and the Los Angeles-based Patina Group ... Raymond Lammers is pastry chef at Stein Eriksen Lodge in Park City, Utah. Previously he was pastry chef aboard the cruise ships Seabourn Goddess I and II ... Laurent Pillard is executive chef at Le Mas Perrier in Wayne, Pa. Most recently he was sous chef de cuisine at the Dining Room at the Ritz-Carlton, Atlanta.