Over the past month or so, Boston restaurant powerhouse Barbara Lynch has given Lucas Sousa a promotion, putting him in charge of the kitchens at seven restaurants. Bill Telepan has left his post at Oceana to run the foodservice at the Metropolitan Museum of Art in New York City.
In other New York Museum restaurant news, Union Square Hospitality Group has given Evan Tessier the reins at the kitchens at the Whitney. USHG alumnus John Poiarkoff, who spent five years at The Modern, has rejoined the group as executive chef of three businesses: Marta, Caffe Marchio and Vini e Fritti.
Kush Hospitality Group in Miami has named Juan Borjas executive chef of The Spillover, while Leo Osorio is in charge of the food at Stephen’s Delicatessen.
Also in Miami, Peter Farrand is the new chief officer of food and beverage innovation at casual-dining chain restaurant Smokey Bones Bar & Fire Grill, and Howard Kleinberg is the chain’s new chef.
Read on to learn about other new jobs at restaurants and hotels across the country.
Contact Bret Thorn at [email protected]
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