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Chef Ivy Magruder is taking the helm at the Saint Louis Art Museum beginning June 9. Magruder will oversee all museum dining services, which are operated by Bon Appétit Management Co. This includes Panorama, the museum’s cafe and its catering services.
Chef Edward Farrow had led culinary operations at the museum since Panaroma opened in July 2013. According to SLAM communication manager Matthew Hathaway, Farrow will continue to work with Bon Appétit in other capacities.
David Marshall, Bon Appétit’s general manager at SLAM, said in a statement released today that the museum is fortunate to welcome Magruder to both organizations. “He understands St. Louis and the region and diners’ expectations, which will be reflected in a fresh approach to our menus,” he said.
Magruder said he will stick with Bon Appétit’s French and Italian approaches at Panaroma, but he wants to emphasize an “approachable, St. Louis-oriented” menu. He also hopes to bring more visibility to Bon Appétit’s growing catering operation. “You can’t get any hotter than [Bon Appétit],” Magruder said. “They’re white-hot … and I have a pretty good pulse on what is popular in St. Louis.”
Magruder is currently corporate executive chef for Gamlin Restaurant Group, which operates Gamlin Whiskey House, Sub Zero Vodka Bar and Taha’a Twisted Tiki. He joined the company in September 2013, and his final day is June 8.
Gamlin Restaurant Group co-owner Lucas Gamlin said Magruder informed him about the opportunity at SLAM in April, but that the chef made his decision just days ago. “He decided it was the best move for him and his family,” Gamlin said.
Gamlin said the search for Magruder’s replacement will begin soon. In the interim, Gilberto Espinosa, chef de cuisine at Gamlin Whiskey House, will manage the kitchens with the assistance of Jaime Gomez Ortiz, kitchen manager at Sub Zero.
Garrett Faulkner and Catherine Klene contributed to this report.
-image courtesy of Vin de Set’s Facebook page
This article appears in May 2014.