CHEFS ON THE MOVE
December 2011
SHUFFLING CHEFS IN 2011
They come, they go. Here are some notable changes that NJ chefs have made in 2011.
Zod Arifai, one of the state’s most famous chefs, became the executive chef/owner of Daryl Wine Bar and Restaurant, New Brunswick. David Viana, previously sous chef at David Drake in Rahway, Due Terre in Bernardsville, and Uproot in Warren, is the chef de cuisine.
Barry Bonser is the executive chef at the newly remodeled Candlewyck Diner, East Rutherford.
Michael Carrino has sold Passionné in Montclair but will be retaining the name. “I am in hot pursuit of a new location,” he says.
Steve Christianson is the chef/owner of St. Eve’s, Ho-Ho-Kus. He cooked previously at the Citrus Grille in Airmont, NY, and was an original partner with Kevin Kohler at Cafe Panache in Ramsey.
Tony Clark, who was named one of America’s best new chefs in 1997 by Food and Wine magazine and has appeared on more than 90 episodes of The Chef’s Kitchen, is now at the Grange Restaurant, Historic Cold Spring Village, Cape May.
Francis Falivene is the executive chef at MoonShine Modern Supper Club, Millburn.
Thomas Ferlesch, formerly at Cafe des Artistes NYC and at Thomas Beisl in Brooklyn, is manning the stoves at Pilsener Haus & Biergarten, Hoboken.
Mike Feygin, who’s well known to NJ BBQ lovers, is the owner/pitmaster at Bourbon BBQ, Wyckoff.
Dennis Foy, who closed the Lawrenceville Inn, is concentrating on painting and getting a degree in social work.
Tre Ghoshal is the chef/owner of Adara, Montclair, a restaurant that specializes in molecular gastronomy. Daniel Pashin is chef de cuisine.
Bryan Gregg, previously executive chef at the Ho-Ho-Kus Inn & Tavern, is now the executive chef at Michael Anthony’s, Jersey City.
Marc Marotta, who was sous chef at Mumford’s Unique American Cuisine, Long Branch, and executive chef at Piccola Italia, Ocean, and the Monmouth Beach Bath and Tennis Club, is the chef/owner of Ciao Ristorante, Long Branch.
Kevin Portscher is the chef/owner of the Village Green, Ridgewood. The restaurant offers a New American menu as well as a five-course tasting menu.
Adam Rose, previously chef de cuisine at Bin 14, Hoboken, is the executive chef at the New Jersey Performing Arts Center, Newark.
Kevin Sbraga, previously executive chef at Rat’s Restaurant, Hamilton, and winner of the seventh season of Bravo’s Top Chef, opened Sbraga in Philadelphia.
Seadon Shouse, previously sous chef at the Hudson Hotel in New York City, is chef de cuisine at Zylo, W Hotel, Hoboken.
Ken Trickilo, previously corporate chef for the South City Group and executive chef at Napa Valley Grille in Paramus, is the executive chef at Liberty House, Jersey City.
Peter Turso is the executive chef at Ursino, Liberty Hall Campus of Kean University, Union. He has worked in the kitchens of the Stage House Inn, Restaurant Nicholas, Restaurant David Drake, and the French Laundry. Michael Corcoran is the pastry chef.
Paul Viggiano, previously chef/partner at KC’s Chiffafa House, Mendham, and Doc’s Steakhouse, Sparta, is the executive chef at Equus, Bernardsville.
Richard Zukowski is the executive chef at Salt Creek Grill, Forrestal Village Shopping Center, Princeton.