New chefs take helm at Paladar and Boulevard Blue

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One measure of a restaurant’s soundness is how well it can cope with the loss of key team members. The best-run spots have clear contingency plans for such losses, and an in-house talent pool to draw upon. The others? Well, let’s hope you aren’t left holding an unusable gift card. As we reported in last week’s Side Dish, executive chef Matt Mytro has left dual posts at Paladar Latin Kitchen & Rum Bar and Boulevard Blue, in order to plow new ground with Crop Bistro’s Steve Schimoler, in food-product R&D. Will this be a problem for the popular boîtes? Apparently not. ... At least according to Paladar GM Ean Carroll, Mytro’s mantle has already passed into good hands. At Paladar, Mytro’s sous chef Robert Cabrales – whom Carroll calls “an amazing talent” -- will be taking the helm. And at Boulevard Blue, current sous chefs Robert Bladt and Tony Lucas – both “influential in the creation of the (restaurant’s) new spring/early summer menu” -- will share the role of top toque. “This staff is our long-term vision moving forward and we are looking forward to this new chapter for both restaurants,” wrote Carroll in a recent email. Sounds like a plan. – Elaine T. Cicora Read Elaine Cicora's restaurant reviews, food news, and comprehensive dining guide on the restaurant page at clevescene.com.

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