Midtown East: As reported yesterday, chef Joel Dennis will be replacing Tony Esnault at Alain Ducasse's Adour. Our sources told us that the powers that be at Adour and the St. Regis were simply waiting to make an official statement. The time for waiting is up. The official word:
GROUPE ALAIN DUCASSE AND THE ST. REGIS NEW YORK ANNOUNCE NEW EXECUTIVE CHEF AT ADOUR ALAIN DUCASSE AT THE ST. REGIS NEW YORK· BREAKING: Joel Dennis Replacing Tony Esnault at Adour [~E~]
New York, NY (November 13, 2008) – Groupe Alain Ducasse and The St. Regis New York announce Joel Dennis as the new Executive Chef at Adour Alain Ducasse at The St. Regis New York. Chef Dennis will replace former Executive Chef Tony Esnault.
“Chef Dennis has a wonderful understanding of our approach to ingredients and wine and the style of cuisine that we offer at Adour. We are confident he will continue to build on what Chef Esnault has established and evolve the Adour experience for our guests,” said Alain Ducasse.
Chef Dennis, formerly the Executive Sous Chef at Adour, spent four years under the tutelage of Alain Ducasse in both New York and Paris, an experience he credits with building his passion for using the finest ingredients. As a graduate of the Culinary Institute of America, Chef Dennis has worked in the country’s most acclaimed kitchens including serving as Chef de Cuisine for three years at TRU, one of Chicago’s most renowned restaurants, where he received numerous accolades including four stars from the Chicago Tribune. He also worked as Sous Chef at Aureole in New York working closely with Charlie Palmer and most recently as Executive Chef at Blue Water Grill in Chicago. Born and raised in Rochester, New York, Joel spent much of his childhood in the kitchen with his mother, who shared with him her love of cooking and inspired him to pursue a career in the culinary arts.
“We are thrilled to welcome Chef Dennis to Adour Alain Ducasse at The St. Regis New York. His experience and culinary background will make him a wonderful addition to the team,” said Scott Geraghty, General Manager of the St. Regis New York.
Laurent Kalkotour, previously the Sous Chef at Adour, will now become Executive Sous Chef. Born and raised in Aix en Provence, Laurent has worked extensively with Alain Ducasse, including at Le Louis XV in Monaco as well as MIX in New York.
Completing the team at Adour will be Christopher Agnew as Sous Chef and Kelly Hughett as Junior Sous Chef. Chef Agnew has been a part of the Adour team since its opening in 2007. He has also trained extensively with Alain Ducasse working at both Le Louis XV in Monaco as well as at the three-star Alain Ducasse at the Essex House in New York for more than three years. Chef Hughett has previously worked at several Alain Ducasse restaurants including Le Louis XV, Mix in Las Vegas and Alain Ducasse au Plaza Athénée in Paris.
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