Chef News and Moves: Slow Club, Centurion at SFO, BDK


Exterior photo from Slow Club’s Facebook page.

After running the kitchen at ~SLOW CLUB~ since 2008, chef Matt Paul has stepped down. The parting is amicable, according to a note from the restaurant. In his place, two chefs from Slow Club’s kitchen have been promoted, Max Bauer and Marco Pool. Bauer has been the sous chef at Slow Club for more than a year and worked at Blue Plate and Firefly before that; Pool began working here more than 10 years ago and most recently was sous at Serpentine (Slow Club’s sister restaurant). The menu already has some of the pair’s new dishes on offer, and more new items will be appearing soon. Don’t worry, though, many of the restaurant’s classics will remain.

Chef Christopher Kostow of The Restaurant at Meadowood (and holder of three Michelin stars) has left San Francisco Airport’s Centurion Lounge for American Express. To recap, Kostow joined the lounge in November of last year in an effort to bring fresh, seasonal cuisine to travelers at SFO. American Express cardholders have access to the lounge ($50 for regular cards, free for Centurion and Platinum members), and they are reportedly working on a replacement for Kostow. Jim Meehan, of New York’s PDT, is continuing to helm the cocktail menu. [Eater]

Over at the Hotel Monaco, the Kimpton Group has announced the team for the upcoming ~BDK RESTAURANT & BAR~, opening this spring in the former Grand Cafe. Chef Heather Terhune (who is leaving Chicago’s Sable Kitchen & Bar) will head up the kitchen, while Kevin Diedrich (Jasper’s Corner Tap & Kitchen, Bourbon & Branch) will run the bar. 501 Geary St. at Taylor, 415-292-0101.