Chefs are on the move - here’s a summary of recent roster changes at restaurants in Tacoma, Gig Harbor and University Place.
Dirty Oscar’s Annex2309 Sixth Ave., Tacoma, 253-572-0588, dirtyoscarsannex.comPrevious review here.Leaving: Recently featured on “Diners, Drive-Ins and Dives,” Dirty Oscar Annex's Chef Aaron Grissom has left to work as a chef in California. From DOA operations manager Jennifer Johnson, via email, “We are selfishly sad to see Aaron Grissom’s talent and palette leave the Pacific Northwest, but do support his move to Manhattan Beach, CA and are excited for him to continue his culinary journey there.” Grissom had taken over as chef at Dirty Oscar’s Annex in June 2011 after Chef Kyle Wnuk left to start the Sixth Avenue restaurant Marrow.Now cooking: Geoffrey Yahn, a 20-year restaurant veteran who has cooked from Seattle to Chicago. In Seattle, he was sous chef of the Alexis Hotel-Kimpton. In San Diego, he cooked at Currant American Brasserie. Expect the menu direction to follow the path set by Grissom, and Wnuk before him, but diners will see lightened up items. Wrote Johnson, “Yahn will lighten up the menu at Dirty Oscar's this Spring creating dishes that feature vegetables and fruits in creative ways for a more health conscious dining experience. Leaving all the flavor intact, Yahn will essentially provide a nearly guiltless option for dining out. We are exploring options for growing our own herbs, and sourcing produce from local farmers. Watch for more gluten-free and vegetarian menu options, and fresh sheets as the we head into spring and summer.”
Chambers Bay Grill6320 Grandview Drive W., University Place, 253-460-4653, ext. 1112, chambersbaygolf.comPrevious review here.Leaving: Chef Dustin Joseph left Chambers Bay Grill in February to open the Art House Cafe in the Stadium neighborhood with partners Lucy and John Armstrong, who founded the Stadium neighborhood's Open Arts Studio (check back Friday for a review of Art House). Joseph began his role in 2009 as executive chef at Chambers Bay Grill.Now cooking: Chef Joshua Corcoran. Chambers Bay Grill food and beverage director Anthony Shipman wrote in an email that he recruited Corcoran from the Copperleaf Restaurant at Cedarbrook Lodge in Sea-Tac. Wrote Shipman, “Joshua worked under Chef Mark Bodinet who made his move to the Copperleaf from The French Laundry. Pretty impressive pedigree! Josh started at Chambers Bay in mid-March and has quietly filled the large shoes that Dustin left behind.” Watch for new menus from the restaurant soon.
Green.House4793 Point Fosdick Drive, Gig Harbor, 253-514-6482, greenhousegigharbor.comPrevious review here.Leaving: Matt Colony has returned to cooking in Friday Harbor. Local eaters will know Colony as the former chef of Maxwell’s Restaurant + Lounge in the St. Helens neighborhood. His resume also includes cooking at Gordon Naccarato’s Beach House at Purdy, the precursor to downtown Tacoma's Pacific Grill. Colony started working at Green.House in June 2012.Now cooking: Scott Fuller, who most recently was a partner in Budd Bay Cafe in Olympia and previously was executive chef of Salty’s at Redondo. Fuller and wife Gail purchased the Green.House.