Things continue to come in to focus regarding Le Sel, Strategic Hospitality's high-profile "New French" restaurant and bar currently under construction in Midtown, as Eater Chicago dropped a little knowledge yesterday on another key addition to the kitchen team.
In a post detailing the unusual "reconcepting" of "former all-day [Chicago] standout" Endgrain, former chef/owner Enoch Simpson revealed to Eater Chicago that he moved to Nashville approximately a month ago to take the sous chef position at Le Sel. Prior to Endgrain, Simpson worked as a sous at two other high profile Chicago restaurants, Nightwood and Girl and the Goat. During that time he also amassed a following for his unique "Enoch's Doughnuts" creations.
For those keeping count, Le Sel is now three for three on key personnel hailing from Chicago. Executive chef Rene De Leon joined the Strategic Hospitality team last summer after working for a number of years at top-flight Chicago restaurants Alinea and Next. And fellow Next alum Alexander Reed recently became the restaurant's opening general manager.