{Pairings’ Layers of Love dessert}
Chef Rob Beasley is heading south to take over the Chaumette Vineyards & Winery kitchen. The news comes after Pairings Wine and Dessert Bar, where Beasely is currently executive chef, announced on Facebook that it will close its doors for good June 13.
Beasley said the Des Peres bistro has been sold to an unnamed restaurant group, which will remodel and reopen as an Italian concept. “(Owner Dave Pollmann) had an opportunity to sell,” he said. “There will be announcements about the new concept coming.”
Beasley takes the reins from former Chaumette chef Adam Lambay, who left the Ste. Genevieve winery in April for a position as executive sous chef at St. Louis Union Station Hotel. Beasley, a graduate of the Culinary Institute of America, Hyde Park, has more than 25 years of culinary experience under his apron strings and has owned restaurants in Des Moines, Iowa and has served as executive chef at The Hilton at the Ballpark and corporate chef for Charlie Gitto’s, among other positions.
Beasley plans to bring his self-described fresh, flavorful fare to the Chaumette menus in the coming months and aims to work with local producers to source ingredients. “As we revamp, people will see a New American style with a good amount of Cajun, Creole and Southwestern influences on the menu,” he said. “I’ll definitely use a farm-to-table approach. There are more than 35 producers within 50 miles of the winery.”
Chaumette owner Hank Johnson said he looks forward to working with Beasley. “This is going to be a great fit for us, and we are delighted at how aligned Rob’s culinary passion and broad experience in the corporate and entrepreneurial culinary worlds suit our vision in growing our winery destination,” Johnson said in a press release.
This article appears in June 2015.