Chef Carl Hazel takes over Gamlin Whiskey House kitchen
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.
“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.”
Matt Sorrell is staff writer at Sauce Magazine.
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