Over at ~SPRUCE~, the Inside Scoop reports executive chef Mark Sullivan is promoting his chef de cuisine, Ben Cohn, to exec. Sullivan will remain busy and involved with Spruce as chef-partner, in addition to continuing to oversee The Village Pub in Woodside and Mayfield Bakery & Cafe in Shallow, ahem, Palo Alto (that one’s for you, MM!). I had a chance to catch up with Sullivan, who said while he’s been busy helping with the 10 Bacchus Management Group’s businesses, Cohn really rose to the occasion and has been doing an amazing job at Spruce, so they wanted to make sure they honored his efforts. Kudos.
I received an email from chef Amy Glaze, who recently did a short stint at Le Club, letting me know she is now working at CIRCA in the Marina. She was originally brought in as a consulting chef, but since there hasn’t been an executive chef in place since Erik Hopfinger left, she has assumed the title. Sure, it’s a big stretch from Le Bernardin and Guy Savoy in Paris—but let’s see what she puts together over there. Glaze says she is creating a California bistro menu with a seasonal and sustainable focus, highlighting the purity of ingredients. 2001 Chestnut St. at Fillmore, 415-351-0175.
