, slated to open this spring in the Kimpton Schofield Hotel (2000 E. Ninth St.), has tapped local chef Andrew Gorski as its executive chef. Gorski most recently worked at Butcher and the Brewer and Tremont Tap House.
“I’m thrilled to join James and Victoria Mowbray at their new restaurant,” Gorski said. “Their vision for Parker’s matches my food philosophy. This is a great opportunity and one that will pull from all my experiences.”
The restaurant, an offshoot of Parker's Grille & Tavern
in Avon Lake, will be a 4,700-square-foot, two-level, 120-seat restaurant that will also provide food service to the complex’s 122 hotel rooms and 52 luxury apartments upstairs.
Since graduating from the Culinary Institute of America in 2007, Gorski has worked in the kitchens at David Burke at the Venetian, Thomas Keller’s Bouchon and MIX Alan Ducasse in Las Vegas. In 2011 he returned to town, accepting a position as executive chef at Tremont Tap House. Last year he helped oversee both Butcher & Brewer and the Tremont Tap House.
“We knew he was the perfect match the first time we talked with him,” explains Victoria Mowbray, co-proprietor of Parker’s. “He’s got a lot of work ahead of him helping us craft the menus that reflect our joint food philosophy, and we can’t wait to share that with diners and hotel guests.”
Gorski describes the food at Parker’s Downtown as, “using local ingredients that help us distinguish and celebrate our city’s food heritage. We will pride ourselves in working closely with local suppliers to ensure that only the freshest, ethically sourced, seasonal foods make it into our kitchen. Our culinary team at Parker’s Downtown is passionate about the field-to-plate philosophy. This understanding not only creates a variety of flavors, textures and definition in every dish, but also means our menus are regularly changing to offer new dishes to enjoy. Our classic American menu will highlight great food and techniques.”
The Kimpton Schofield Hotel is slated to open in March.