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Posts Tagged ‘Carl Hazel’

Chef Carl Hazel takes over Gamlin Whiskey House kitchen

Thursday, August 31st, 2017

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Carl Hazel has quietly taken the reigns as executive chef of Gamlin Whiskey House. Most recently, he had been executive chef at West End Pub and Grill.

Hazel assumed the role in July, and since then, he has worked with Gamlin Restaurant Group’s corporate chef Ryan Cooper to get a feel for the kitchen and the organization.

Hazel said Gamlin Whiskey House’s focus meshes up well with his background, especially his lengthy tenure as executive chef at The Scottish Arms.

“Gamlin Whiskey House being big on meat and whiskey is right up my alley,” Hazel said. “And after talking with some industry friends that have worked for (owners) Derek and Lucas (Gamlin) in the past, I couldn’t find anyone who said anything negative about them at all.”

Hazel said he doesn’t foresee any big menu changes at Gamlin Whiskey House until after the company’s latest project, 1764 Public House, opens later this year at 39 N. Euclid Ave.

“We’ll do some tweaking when (1764 Public House) opens because a couple of the items here will probably fit the menu and environment down there,” he said. “We’ll be looking at more of a broad menu change in late fall or early winter.”

Hazel said he welcomes the challenges of working in a bigger, high-volume kitchen.

“The numbers we put up are astounding,” he said. “It’s quite an undertaking to keep up with everything and everyone, but I’m really enjoying it.”

Photo courtesy of Gamlin Whiskey House

Matt Sorrell is staff writer at Sauce Magazine. 

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Extra Sauce: In case you missed it…

Sunday, July 24th, 2016

From new Korean restaurants in Chesterfield to chef changes at Central West End institutions, here’s what went down in the STL restaurant scene, in case you missed it.

 

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1. The Central West End’s newest establishment, courtesy of Derek and Lucas Gamlin (of Gamlin Whiskey House and SubZero Vodka Bar) will be called 1764 Public House and will open at 4910 W. Pine Blvd.

2. Expansion has been the theme this year for LuLu Seafood and Dim Sum, which recently launched its first food truck and plans to open two locations this fall called LuLu Asian Kitchen.

 

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3. After taking six months off, chef Carl Hazel is once again top toque in the kitchen. Hazel started as executive chef at West End Grill & Pub (WEGAP) on July 13.

4. After a limited trial run earlier this year, Katie and Ted Collier, along with Katie’s mother Belinda Lee and brother Johnny Lee, have secured a space in Creve Coeur where they will launch Vero Pasto – a meal delivery service initially offering a weekly selection of pizza and pasta.

5. Don’t let the Kampai Sushi Bar sign fool you. Yori, a new Korean restaurant, has opened at 1637 Clarkson Road in Chesterfield.

 

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6. One day in late June, a staircase appeared in 4 Hands Brewing Co.’s tasting room. It was the last element of the massive expansion, one that required drilling through solid concrete to construct. The brewery quietly opened the new space to the public a month ago.

7. Stone Summit Steak & Seafood opened doors at 17 Cliff View Drive in Wentzville on Monday, July 18. The massive 300-seat restaurant serves everything from 60-day dry-aged steak to yellowfin tuna.

The Scoop: Chef Carl Hazel takes helm at West End Grill & Pub

Friday, July 22nd, 2016

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After taking six months off, chef Carl Hazel is once again top toque in the kitchen. Hazel started as executive chef at West End Grill & Pub (WEGAP) on July 13.

As The Scoop reported in January, Hazel spent the majority of the last nine years running The Scottish Arms’ kitchen before departing at the beginning of the year. “The pub atmosphere is something I really enjoy,” he said. “(WEGAP) runs the gamut from super, super casual, cold beer and flip-flops at the bar to a really nice date-night place in the dining room.”

The 20-year industry veteran plans to change the menu’s focus to an emphasis on local, sustainably grown and responsibly raised ingredients, but he will balance that change with what restaurant regulars have come to know and love. “We’re definitely going to change things quite a bit, but we’ll be real careful not to lose the personality of WEGAP,” he said. “People are more aware of what we eat and what we put in our bodies.”

Hazel also said he plans to improve plating presentations and perhaps incorporate wild game dishes. “People will see more than the standard beef, chicken and pork choices,” he said.

In addition to the menu, the 8-year-old restaurant will also update its interior and beverage selections. Hazel anticipates the new menu will be released in mid-August. “I’m excited to be back in the kitchen, doing what I love to do,” he said.

 

-photo by Carmen Troesser

Extra Sauce: In case you missed it…

Sunday, January 31st, 2016

From chef changes at The Scottish Arms to new eateries in Webster Groves, Midtown and Edwardsville, here’s a rundown of everything that went on last week in the STL food scene, ICYMI.

 

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1. Chef Will Volny now leads the kitchen staff at Bixby’s, the restaurant located on the second floor of the Missouri History Museum operated by Butler’s Pantry.

2. Executive chef Carl Hazel fired his final ticket at The Scottish Arms on Wednesday, Jan. 27. He worked at the Central West End restaurant since 2007, having left in 2012 and returned again in 2013.

 

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3. Webster Groves welcomed its newest restaurant when Olive & Oak fired up the burners Jan. 26 at 102 W. Lockwood Ave.

4. The tide has gone out for good as Coastal Bistro & Bar closed its doors Saturday, Jan. 23 after five years in business.

 

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5. It was out with the arcade and in with asada when Catrinas opened at 1027 Century Drive in Edwardsville.

6. A longtime Maplewood bar and grill is closing to make way for a new gastropub. The Muddled Pig is set to open doors in mid-February in the space currently occupied by The Wood at 2733 Sutton Blvd

 

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7. Pappo’s Pizzeria & Brew Co. opened doors in the former home of Six Row Brewing Co. in Midtown, serving up pizzas and house beer.

 

 

 

The Scoop: Chef Carl Hazel leaves The Scottish Arms

Friday, January 29th, 2016

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Executive chef Carl Hazel fired his final ticket at The Scottish Arms on Wednesday, Jan. 27. He worked at the Central West End restaurant since 2007, having left in 2012 and returned again in 2013. Hazel said he was grateful for his years at the Scottish pub, but it was time for a change. “It was time for me to explore something different,” he said. “This past year, we have had significant growth and had things dialed in. It’s time for me to find something else to put my effort into.”

Hazel said he appreciated the opportunity to be creative in the kitchen. “I was fortunate to have some of the best eaters in the city,” he said. “They were adventurous and willing to try anything I was willing to prepare for them. It allowed me to grow as a chef. I am grateful to (owner) Ally (Nisbet) and the guests.”

Hazel is still working on his future plans and is considering a return to a consulting work, which he had previously done with restaurants outside of St. Louis, including a bed and breakfast in the Farmington area.

In Hazel’s absence, Nisbet said the team at The Scottish Arms is strong and will step up and work together until Hazel’s replacement is named. “(Carl and I) have been together a long time,” Nisbet said. “I have nothing but respect for him. He’s incredible, and I know Carl will go on to do great things.”

 

 

 

 

The Scoop: St. Louis Country Club sous chef Bobby Trampier wins Taste of St. Louis Chef Battle Royale

Monday, September 22nd, 2014

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{From left, Bobby Trampier, Vito Racanelli and Allyson Mace}

Editor’s Note: This post originally reported that Trampier competed against Eric Brenner in the final round. It has been updated.

All hail a new champion; Bobby Trampier, sous chef at St. Louis Country Club, emerged the victor at Taste of St. Louis’ Chef Battle Royale last weekend, Sept. 19 to 21. The battle is a live cooking competition during which eight chefs competed head-to-head over the course of three days. Trampier emerged victorious in the Battle: Seafood against Carl Hazel of The Scottish Arms. His winning dishes included seafood chowder and dessert highlighting apple through cider-poached apples and a Calvados parfait.

Trampier also competed against executive chef Josh Norris of Triumph Grill in Battle: Pork, winning with a dish of Thai pork and ramen noodles, and against D. Scott Phillips of Balaban’s Wine Bar and Restaurant in Battle: Beef.

The chef showdown was one highlight of the 10th annual Taste of St. Louis, which took place in its new Chesterfield location for the first time. In addition events like Sauce Magazine’s Restaurant Row, the Art & Wine Walk and Kid City, this year’s Taste also included ticketed events that featured Food Network chef’s Tyler Florence and Duff Goldman.

Taste co-director and marketing director K Sonderegger said an estimated 250,000 people attended the three-day event, on par with attendance rates in years past, and called it a great success. “Moving the event to Chesterfield wasn’t exactly starting over, but it was a new event in some ways,” she said. “I’m happy to say the enthusiasm we have had at our past downtown events followed us here to Chesterfield.”

 

Sauce Magazine is a sponsor of Taste of St. Louis.

 

The Scoop: Scottish Arms kitchen sees departure of exec chef, return of Carl Hazel

Monday, April 29th, 2013



W. Hunter DiLeo is no longer the executive chef at The Scottish Arms. Last Thursday was DiLeo’s final day at the restaurant where he was hired in November for the top kitchen spot. DiLeo stated that he is pursuing different interests and expects to take a position at another area restaurant.

Returning to the Central West End restaurant is a face already familiar with The Scottish Arms: Carl Hazel (pictured). Hazel helmed that kitchen until leaving for Eleven Eleven Mississippi in March of last year. Earlier this month, The Scoop reported that Hazel’s tenure at the Tuscan-inspired restaurant in Lafayette Square had come to an end. His plans, he stated then, were to be a consultant chef erstwhile developing a business plan to open his own restaurant.

According to Hazel, his return to The Scottish Arms is “temporary – on a kind of a consulting basis. [Owner Ally Nisbet] is bringing me back in to streamline a bit, get the farm-to-table program back up and running. He has a great crew in the kitchen right now,” said Hazel, calling the staff “pretty talented” and “on fire for food.” “My responsibility is administrative, instructional – showing these guys, getting them fired up about the local farm-to-table stuff, getting that program implemented back into the menu.”

Hazel was back in the Arms’ kitchen this past Saturday and stated that he expects to be there for at least the next three months. “In three months, we’ll revisit that, to see where Ally’s at – and me with my business plan. It might be a permanent or semi-permanent thing. We’ll take it slow.”

The Scoop has been unable to reach Scottish Arms owner Ally Nisbet for comment regarding the changes.

Update 4.29.13: In a statement issued today, The Scottish Arms owner Ally Nisbet stated that the departure of chef W. Hunter DiLeo was “mutually agreed upon” between the two parties. Nisbet also confirmed that Hazel will be working at The Arms as a consultant. “I have a huge amount of respect for Carl. We worked together establishing our farm-to-table concept years ago, and he has a huge amount of respect from the team here and, of course, our guests. He brings with him a wonderful passion for food and he will be a great inspiration to an already very talented team in the kitchen.” Nisbet noted that Hazel has already begun to finalize dishes for the spring menu that will debut at the restaurant next week.

— photo by Carmen Troesser

The Scoop: New chef wades into Eleven Eleven Mississippi, departing chef Carl Hazel cooking up new project

Wednesday, April 17th, 2013

There’s been a chef change at Eleven Eleven Mississippi. Carl Hazel is no longer at the helm of the Tuscan-inspired restaurant in Lafayette Square. Now running the kitchen is Wade Waller.

Waller re-joins Eleven Eleven, having worked there for a short stint last year as a sous chef. He then spent a few months at sister restaurant Vin de Set before moving across the river to the kitchen at Cleveland-Heath in Edwardsville, Ill., as reported by Evan Benn of the Post-Dispatch.

The change in top toque should not be a rocky transition at the restaurant, noted co-owner Paul Hamilton, particularly since Waller has the assistance of Bob Colosimo, the restaurant’s current GM and former exec chef. Colosimo has worked at Eleven Eleven for the last six years and is a graduate of the Culinary Institute of America. Since the spring menu debuted before the chef change, Hamilton stated that Waller will have an opportunity to put “his own stamp” on the menu when it switches again in mid-summer.

Hazel’s departure was mutually agreeable, confirmed both Hazel and Hamilton. When Hazel was hired for the position a year ago, both parties committed to a one-year tenure for Hazel, agreeing to revisit the subject 12 months later. “Going from The Scottish Arms – gastro pubby, nose-to-tail, all local – to a restaurant that scale was a big switch,” explained Hazel. “From their perspective as well … it was a risk for both of us.”

Hamilton agreed, calling Eleven Eleven Mississipi a “big operation.” “We gave it a year, he said. “Carl is more suited for a more intimate type of setting. That’s where his expertise lies.”

As for Hazel’s future: “I’m going to be doing a bit of consulting work for the next few months while I’m getting ready to do things on my own.” His goal: to open a restaurant of his own, “a small, organic bistro” located within St. Louis city. “It’s in the beginning states of the business plan,” he said. “It’s something I’ve been sort of working on for awhile. Now I’ll have the time to work on it.”

The Scoop: Changing of the guard at The Scottish Arms

Tuesday, September 18th, 2012

Chef Liz Schuster, who had been executive chef for The Scottish Arms until a few months ago, is launching an interactive dining venture called Tenacious Eats. Schuster’s concept will integrate a film screening with a multi-course meal. Tenacious Eats will launch in mid-October with events taking place at Meyer’s Grove in The Grove, as reported by Feast.

Schuster was hired last April at The Scottish Arms as the replacement for Carl Hazel, who left to lead the culinary team at 1111 Mississippi. Schuster and the sous chef she brought with her to The Scottish Arms both parted ways with the restaurant in mid-summer, according to owner Ally Nisbet. Nisbet noted that a decision regarding the executive chef slot may come within the next couple of weeks.

Since Schuster’s departure, Nisbet has spent more time in the kitchen. “It’s been absolutely fantastic,” he said of the opportunity to throw on his chef whites. “Things are working out really well.” Nisbet noted that the restaurant recently changed over to its fall menu, adding starters like hickory-smoked haddock brandade and cabbage rolls stuffed with chipped salt beef and potato; and entrees such as peat-smoked Amish chicken with bowmore plum glaze, pork cheek in a butter turnip puree, and the classic Brit curry dish: chicken tikka masala. Nisbet also noted that the restaurant continues in the same farm-to-table direction that it began nearly two years ago, having recently launched a charcuterie program.

The Scoop: Elizabeth Schuester to helm kitchen at The Scottish Arms

Monday, March 26th, 2012

Elizabeth Schuester has been hired as the executive chef at The Scottish Arms. Schuester is leaving her position as executive sous chef at The Chase Park Plaza to fill the role soon to be vacated by chef Carl Hazel. As The Scoop reported earlier this month, Hazel is leaving the Central West End restaurant to helm the kitchen at Eleven Eleven Mississippi. According to The Scottish Arms GM Mike Cline, Schuester will begin her new tenure on April 4.

 

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