GEORGE FAISON
Faison will stay on as a part-time consultant and full partner in several offshoot companies created during his tenure, including the popular direct-to-consumer sales site, DeBragga.com. His food-industry-focused career includes the founding and operating of D’Artagnan, which he owned for twenty years, until 2005. He received a “Who’s Who” in Food & Beverage recognition from the James Beard Foundation, a Silver Spoon Award from Food Arts Magazine, and a Lifetime Achievement Award from Bon Appetit Magazine. Faison began his career as general manager of Pates and Quiche, the wholesale wing of Les Trois Petits Cochons, where he tripled sales in three years. In addition, Faison is a successful business consultant focused on the food industry. His most recent effort was eight months at the Artisanal Premium Cheese Company prior to joining DeBragga. As he moves forward with various projects, he intends to pursue new ventures in food.
CHANGES AT RESTAURANT LATOUR, CRYSTAL SPRINGS
Jean-Paul Lourdes, a native of New Zealand, who was executive chef at Restaurant Latour Crystal Springs in Hamburg has left and will be moving to Hong Kong. He has been replaced by one of our favorite NJ chef’s, Anthony Bucco, previously from Stage Left in New Brunswick, Uproot in Warren and the Ryland Inn in Whitehouse Station. Read Eric Levin’s article here.
OTHER CHEFS IN THE NEWS
JAMES AVERY
James Avery is the chef at FestHalle and Biergarten, 527 Lake Ave, Asbury Park (732-997-8767). Previously, Avery had his own catering company, worked under David Burke at Formagerie, was sous chef at Michael Mina’s Sea Blue and was sous chef for Gordon Ramsay on the popular hit Fox TV Show Hell’s Kitchen. He also worked for BR Guest Hospitality and helped to open Dos Caminos, and three sister restaurants at Harrah’s Resort.
SAM BYRNE
Sam Byrne, previously from Bistro Rylo in Ocean Township, is the executive chef at Cross & Orange, 508 Cookman Ave, Asbury Park, 732-361-5502. The restaurant is located in the space that was previously Ivan & Andy’s and offers contemporary American cuisine. The Cross & Orange name and concept come from the same named streets in mid-19th century Five Points area in New York City known for a multitude cultures and cuisines.
GEORGE CARRERO
George Carrero is the new chef at The Brook Tavern 522 Franklin Ave, Nutley (973-235-1600). Carrero previously worked at Syros Taverna in Englewood, Fire and Oak in Montvale, Blue Morel in Morristown and Bareli’s in Secaucus.
MICHAEL D’ENNERY
Michael D’ennery is the chef at Remington’s, 142 Main St, Manasquan; (732-292-1300). Many of you may remember him from Trinity Restaurant in Keyport.
SAMI ELDIESYAWE
Sami Eldiesyawe is the owner and chef, of Sami’s Land and Sea, 449 Springfield Ave, Berkeley Heights (908-464-6644); BYO. Eldiesyawe was formerly the chef at Ponte Vecchio in New Providence.
ROB HABEL
Salt Creek Grille, 4 Bingham Ave, Rumson (732-933-9272) has hired Rob Habel as beverage manager. Habel, 33, has been employed as a bartender at this waterfront restaurant since 2006.
JOHN HOLM
John Holm is the new executive chef at Terra, 36-40 North Van Brunt St, Englewood (201-568-3939). He previously worked at Brasserie de Paris in Hoboken and Village Green and Latour, both in Ridgewood.
PETER LARSEN
Peter Larsen, previously executive chef at Haven Restaurant and Bar, Edgewater is the executive chef at Rivermarket Bar & Kitchen, Tarrytown, New York.
DOMINICK RIZZO
Dominick Rizzo is the chef and managing partner at Catch, a seafood restaurant, at 9 Broad Street, Red Bank (732-268-8384). Chef Rizzo has a Culinary Institute of America graduate has trained under chefs Mario Batali, Daniel Boloud and Gianni Scapin.
CONDOLENCES
Condolences to the family of Tracie Orsi, chef/owner of Ragin’ Cajun in Belmar, who passed away on February 1. Orsi, opened Ragin’ Cajun in 1992 and published a cookbook, Sittin’ Bayou Makes Me Hot in 2012.
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