Christopher Stallard to Take Over as Executive Chef at Flyte

Another major chef change is in the works at Flyte World Dining and Wine, as current pastry chef Christopher Stallard is set to take the reins on Sept. 4. He will be replacing chef Michael Moranski, who just this morning was announced as the opening executive chef for Homegrown Taproom and Marketplace in Donelson. Flyte co-owner Scott Sears tells Eater that the switch is also due to Moranski making a career path change and heading back to school in September, with plans to study physics.

Stallard started at Flyte roughly a year ago, working as the fulltime pastry chef for the past nine months. He had originally made the move from Knoxville, Tenn., where he previously worked as executive chef at Little Star Restaurant, The Orangery and Bistro by the Tracks, to run the kitchen at Jonathan Waxman's Adele's. But it wasn't meant to be, as the chef parted ways with the restaurant just prior to opening.

Stallard says that there are several other personnel changes to iron out, and estimates "that it will take at least two weeks for things to start smoothing out" after the transition, as he assumes the dual role of executive and pastry chef.

As for changes to the menu, Stallard tells Eater that the owners have given him the creative license to make it his own, saying that he "want[s] to simplify the menu a little bit, while still keeping it upscale":

It will still be a blend of classical and modern technique, but I want to make it comforting at the same time. I want people to have a perceived value when they are here, and I want them to feel like they can come back that next week to have that same dish, and try some new ones.

He says that a few of the specific changes will include an increase in seafood options, as well as bringing back "flytes" and an upgrade to the bar menu, with the goal of having the menu revamped by October.