Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Apr 21, 2014
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

The Scoop: Tracking a trio of chefs

February 5th 12:02pm, 2013



Three area chefs are making newsworthy moves. First, Bob Brazell has been hired as executive chef at Gringo, a Mexican eatery expected to open in mid-April at 398 N. Euclid Ave., in the Central West End. Brazell, promoted from his current position as kitchen manager at Pi Pizzeria’s newest location downtown at the Mercantile Exchange, is climbing the internal ladder for Euclid Hospitality Group, that also owns the Pi family of restaurants. Prior to joining Pi, Brazell worked as sous chef at Prime 1000 and spent time at Monarch and Niche. While Brazell will helm the kitchen at Gringo, Steven Caravelli remains corporate chef for the restaurant group. The announcement of Brazell’s hire was made yesterday from Gringo’s Twitter handle.

In more chef news, Rob Uyemura (pictured) has left his post as executive chef at Ya Ya’s Euro Bistro, as reported last week by the Post-Dispatch’s Joe Bonwich. Uyemura, whose final day at the Chesterfield bistro was January 9, served as executive chef since 2005 and clocked a total of 15 years with Ya Ya’s parent company PB&J Restaurants.

“I got a lot of things going on,” responded Uyemura when asked about his departure. “I’m trying to get my company going, called Local Chef STL.” Uyemura’s company includes a farming operation with a CSA component. It will also provide farm-to-school lunches, he explained. He noted that he is seeking a location to start a production kitchen. “It was just time to focus on that and part ways with Ya Ya’s – let them do their thing and let me continue to do my thing,” he summed. Look for Uyemura’s Local Chef STL website to launch in the coming weeks and for its Facebook page to be updated soon.

Finally, Eric Brenner, former chef-owner of Moxy, chef consultant and most recently chief culinary officer for Bold Organics, has a new project: to open Alumni St. Louis. Brenner told St. Louis Magazine’s George Mahe that Alumni St. Louis, set to open this spring downtown at 200 N. 13th St., will  “celebrate the people, places and food that make St. Louis great.” The Riverfront Times’ Ian Froeb first noticed Brenner’s return to his hometown.

— photo by Jonathan Gayman

By Ligaya Figueras

Tags: , , , , , , , , , , , , ,

Leave a Reply

RSS FEEDS
Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2014, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004