Bryan Flaxbeard is no longer the executive chef at Molly’s in Soulard, a position he assumed last November. Flaxbeard departed from the restaurant in July when an opportunity arose to work the remainder of the summer in the kitchen at Hotel Hälsingland in Haines, Alaska. Flaxbeard told The Scoop that he plans on getting back into the St. Louis restaurant scene after a quick trip to New Orleans and Mississippi to visit family and friends.
Taking the reins at Molly’s is Roger Cox, who joined Molly’s in June as a line cook. Cox, a native of Birmingham, Ala., has a culinary career that includes nine years as a sushi chef at Sakura in Birmingham and two years as a sous chef at The View, also in Birmingham. Later, Cox took a position with catering company Compass Group, which brought him to Omaha, Neb., and then to St. Louis. Cox’s Southern upbringing in home-style Cajun and Creole cuisines makes him a nice fit for the fare at Molly’s, according to GM Brandon Wexler.
In addition, The Scoop recently learned that chef Matt Shucart is now helming the kitchen at Nosh. Shucart was most recently kitchen manager at PW Pizza in Lafayette Square, and, prior to that, he worked as a sous chef at Eleven Eleven Mississippi. Shucart replaces Angela Komis, who left the bistro located at 1135 S. Big Bend Blvd., inside Starrs, for an opportunity to appear on The Food Network.
— Photo by Carmen Troesser
This article appears in Sep 1-30, 2011.