There have been some changes at Ne Timeas Restaurant Group, the company behind Flour + Water, Central Kitchen, and Salumeria. Chef Ryan Pollnow, who has previously worked as the chef de cuisine at Central Kitchen, has been promoted to partner of the group. That means he’ll now be overseeing various culinary teams and working closely with executive chef Thomas McNaughton. Pollnow’s previous experience includes sous chef at Mecca and sous chef at Il Cane Rosso; he joined Central Kitchen in 2013. Chef Mark Bolton, who began at Central Kitchen in 2013 after working at Chicago’s Tru, will be taking his place as chef de cuisine.
After chef Caleb Jones left 20 SPOT, Todd Corboy has signed on in the kitchen. Corboy’s experience includes time in the kitchen at Delfina, as well as a stint in Vienna and as the private chef on a yacht. His small and medium plates have a seafood focus, with choices like ahi tuna poke with avocado, inamona, and seaweed, or steamed savory clams with chorizo, grapes, and toast; you can check out his menu here. 3565 20th St. at Lexington, 415-624-3140.
Not too long ago, some hawk-eyed folks on Twitter noticed that one of the chefs at MARUYA had left, and now Scoop reports both Masaki Sasaki and Hide Sueyoshi have departed. The new chef is Shinichi Kawaguchi. 2931 16th St. at S. Van Ness, 415-378-6667.
MKT RESTAURANT-BAR in the Four Seasons has a new executive chef, Alexander La Motte. La Motte’s previous experience includes db Brasserie in Las Vegas, Café Boulud, and the French Laundry; most recently, he was at the Four Seasons Westlake Village. 757 Market St. at 3rd St., 415-633-3838.
Joyce Conway has taken the helm as executive chef at ~ZERO ZERO~, replacing Colin Dewey, who left in mid-August. Reportedly, Conway has been running the kitchen since Dewey’s departure and has been at Zero Zero since it opened. Before that, she was at Bruce Hill’s Bix. She’ll be working on cycling in some new dishes for fall.
The exterior of 20 Spot. Photo: Dana Eastland. © tablehopper.com.
