Some staffing news around town for you, starting with who’s on deck at ~COI~, working with chef Matt Kirkley. The general manager is Dan Page from Chicago’s L2O, wine director Courtney Olson was previously at Quince (Coi’s previous wine director, Mark Mendoza, has stepped into a larger role at DPG), new chef de cuisine Justin Mauz was previously at Joël Robuchon, Sixteen, Le Bec-Fin, Zahav, and L2O, and pastry chef Riley Redfern was at Jardinière and Quince (replacing Nick Muncy). Just in case you’re curious, the modern seafood tasting menu is $250 per person, while wine pairings are $180.
Meanwhile, after six years of working together as co-chefs and partners at ~SONS & DAUGHTERS~, Matt McNamara is (amicably) stepping away, but will now be the sole owner of their bar and grill in North Beach, The Square. Teague Moriarty is now the sole chef-owner at S&D. Menu update: it’s currently nine courses for $150.
And over at PABU and THE RAMEN BAR, they have hired a new executive chef to oversee day-to-day operations, chef Shaun King, who will be working alongside managing chef Ken Tominaga. One of his mentors was Rick Moonen—he worked for him at RM Seafood in Las Vegas—who taught him a great deal about seafood and sustainability. He also worked at Sushisamba, restaurants in the Central Coast, and The Dawson in Chicago.
Chef Matthew Kirkley; photo via Coi’s website.
