The super-volatile atmosphere on Dallas' dining scene has become positively explosive, as three high-profile chefs have left their posts.
Filament executive chef Cody Sharp left the Deep Ellum restaurant "to go fund-raise and work on his projects," says chef-owner Matt McCallister, who also owns FT33. "It was a mutual conversation." Josh Sutcliff, who has served as Ft33's chef de cuisine for the last years, is now Filament's executive chef. Escape Hatch Dallas first reported Sharp's departure.
In Frisco, executive chef Kyle McClelland and pastry chef Annika De Paula Loureiro have both left Vicini American-Italian Kitchen. "It was very surprising to us that he resigned," says Vicini co-owner Robert Hall. "We were hoping he'd stay around longer." McClelland could not be reached for comment. As for Loureiro, who was recently profiled in Palate magazine, Hall says she resigned via a text message on Friday. Loureiro, who is now helping Graham Dodds at Wayward Sons, told me the working conditions at Vicini were very trying, and that finding appropriate kitchen help was proving to be an insurmountable challenge.
"We actually opened with just Kyle and I," says Loureiro. "We maintained it as long as we could without getting help. It's very hard in Frisco." Yet she stayed on after McClelland left. "I made a deal with Robert Hall about how the future was supposed to go, then that deal didn't come through. I had confronted Robert it about it on Friday, and he misunderstood me and he said, 'I'll accept your resignation immediately.'"
Says Hall, "I had no intention of Annika leaving. She texted me on Friday that she could no longer work here."
Dodds says he does not have a salaried position for Loureiro at Wayward Sons. "She's very talented," he adds. "It's very nice to have her here. Restaurants these days can't really afford pastry chefs. So I'm sure she'll help out there too, and on the spring menu, it'll be nice to have her input."