Salt has a new exec chef. Bradley Hoffmann is now helming the kitchen in the Central West End restaurant, as reported earlier today by George Mahe of St. Louis Magazine. Hoffmann replaces Josh Roland, who took over the back of the house upon the departure of chef Wes Johnson this past May.
According to Salt co-owner Matt Obermark, Hoffmann has been assuming executive chef duties for the last two months, although his official promotion from chef de cuisine happened just three weeks ago. “He’s been doing that job for a little while,” said Obermark. “Josh kind of phased out,” he explained about the transition.
Obermark stated the cuisine at Salt, which he called “honest American, as locally sourced as possible” would continue in that same vein. He added that one exception would be the addition of more vegetarian-friendly dishes to “have more variety.” Hoffmann has already begun to make his mark in the Salt kitchen, with five new dishes of his creation having debuted on the menu some two weeks ago. “We’re excited to have an opportunity to let him run his own kitchen,” said Obermark.
Hoffmann filled The Scoop in on some of his menu changes. As far his vegetarian options, he has added a vegetable terrine and a vegetable ratatouille gratin with a cracked mustard Parmesan crust. He also has created a duck confit dish, and he’s changed up the pork cheek and rib eye dishes, making the preparations and platings more seasonal.
As far as his new promotion, Hoffmann said, “I’m ready to hit the ground running. I’m excited to keep moving forward from everything I learned from Josh.”
This article appears in December 2012.