Big changes are happening in the kitchen at Rolf and Daughters, as New York City restaurant veteran Owen Clark has been brought on as the first chef de cuisine. Clark, who spent time at wd-50, Blue Hill and A Voce Restaurant, most recently was the executive chef at Gwynnett St. in Brooklyn, which Esquire named as one of the top 12 best new restaurants in the country in 2012. Clark parted ways with the restaurant last December as part of the fallout from owner Carl McCoy's well documented arrest in a supposed drug bust.
Rolf and Daughters general manager Mollie Ward tells Eater that Clark's joining the team early last month was really due to a chance meeting between he and executive chef Philip Krajeck, with Clark taking a friend's recommendation to visit Nashville and the restaurant while searching for a new city to relocate to. Clark's primary duties will include overseeing the menu development with Krajeck, with a focus on offering more shared plates, as well as the day-to-day operations of the kitchen. Ward says that the creation of the chef de cuisine position was a necessity for the restaurant to continue moving forward, allowing Krajeck the freedom to concentrate on various projects such as guest chef dinners and events, as well as potential new concepts. Regarding future plans, Ward says that they are focusing on Rolf and Daughters right now, "but when the right location presents itself, we will be ready."
· All Owen Clark Coverage [-ENY-]
· All Gwynnett St. Coverage [-ENY-]
· All Rolf and Daughters Coverage [-ENSH-]
[Photo: Andrea Behrends]