Changes are again afoot in the kitchen at Capitol Grille, The Hermitage Hotel’s over-a-century-old fine dining restaurant, as chef Cory Untch has been replaced by new executive chef Jonathan Hawks.
Lisa Field, director of marketing for The Hermitage Hotel and Capitol Grille, confirmed the news with Eater, stating that they decided to part ways with Untch at the end of August due to the “fit and direction” not being right, but that they “wish him the best and thank him for his contributions.” Field says that Hawks’ direction is much more in line with their vision for the restaurant.
Hawks, like a number of local chefs, comes by way of Charleston, having most recently helmed the kitchen at The Mills House Wyndam Grand Hotel. Prior to that he spent time working at Kiawah Island Golf Resort and Brays Island Plantation, among others.
Untch took the position late last year, taking over for longtime Capitol Grille executive chef Tyler Brown, who left last October to take on a new role at a still-to-open ambitious new Blackberry Farm-type project called Southall. And speaking of the East Tennessee resort destination, since the recent change, it appears that Untch has been spending some time in the kitchen there, so be sure to check back for updates on where he might land next.