NIBBLES

Sofitel New York team gets a new chef

NEW YORK – This past Spring the Sofitel team at Gaby Brasserie Francaise welcomed a new team member, Robert Hohmann, who brought more than 20 years experience in hospitality and catering to his post as executive chef. The restaurant focuses on light, season fare with American and French influences. He joined the establishment from four years as executive chef at The Roosevelt New York Hotel and before that, executive chef at The Warwick Hotel New York. Visit http://www.gabynyrestaurant.com/

Art Science in Cambridge gets new culinary leadership

CAMBRIDGE, MA – Cafe Art Science, exploring the frontiers of tomorrow here, is seeking to be “the most original, vibrant and forward-looking restaurant on the planet,” says founder David Edward who is also a Harvard professor. The establishment recently named new culinary leadership by Bar Directo Tenzin Samdo, most recently with Tavern Road in Boston and earlier, Trade in Cambridge and Chef de Cuisine Carolina Curtin of Haley.Henry Wine Bar and Menton. Along with pastry chef Giselle Miller, who’s been with the restaurant since last Fall, new director of operations Salvatore Rappo (Eataly Boston), and general manager Mark Grande (Bondir), the team will lead the “restaurant’s frontier exploration,” the restaurant announces.

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