Juniper hires new executive chef Glenister Wells

Wells has been tapped as the new executive chef at Juniper in the Central West End. Wells, a St. Louis native, was most recently sous chef at Pastaria.

Juniper owner John Perkins said he wanted to hire someone who would transition well to the restaurant’s new location. Juniper is slated to relocate to the 4101 Laclede development in the Central West End sometime this summer.

“We’ve been a small restaurant in sort of an out-of-the-way location, and we’re moving to a bigger spot with a more central location,” Perkins said. “I wanted someone who’s familiar with what it would look like to run a tight ship in the kitchen, and his experience at Pastaria and working within a system were really attractive.”

Perkins said Wells’ sense of hospitality and an ability to communicate well with the entire staff were two big selling points, as well as his outstanding organizational skills. And of course, he added, Wells has an abundance of culinary talent.

Wells has already made his presence known with a new spring menu, with takes on southern favorites like hopping John with Anson Mills Sea Island red peas, Carolina Gold rice and red-eye gravy, as well as pork spare ribs with a glaze of South Carolina mustard sauce, creamed hominy and topped with crushed chicharrónes spiced with togarashi, a Japanese spice blend. Some things, though, won’t be changing: Juniper will still be offering its popular fried chicken, bread basket and deviled eggs.

Matt Sorrell is staff writer at Sauce Magazine.