Chef Rex Hale leaves Bakers & Hale in Illinois
Hale said his main reason for leaving was to spend more time with his family, but he won’t be out of the restaurant loop for long. He said he’s currently looking for a new project in the St. Louis area that will focus on his signature seed-to-table style.
“It’ll be in that same vein,” he said. “What exactly it’ll be I’m not exactly sure of yet. It’ll depend on the location.”
Baker Walden did not immediately return a request for comment.
Bakers & Hale opened in August with a focus on sourcing from purveyors within a 50-mile radius and growing ingredients on site.
Matt Sorrell is a staff writer at Sauce Magazine.
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