This Week's Dish: Blood & Sand And Four Seasons Get New Chefs, Tony's And Elaia/Olio Get National Nods
Sunday, Jan. 5: Effective the first full week in January, Nicholas Martinkovic will replace Chris Bork as executive chef at Blood & Sand. Owners TJ Vytlacil and Adam Frager made the announcement via email on Friday, stating, “Chef Bork will be leaving Blood & Sand at the beginning of the new year. We publicly would like to thank Chris for his many contributions and wish him all the best in his new pursuits!”
Bork has not released details of any pending projects. Marinkovic is currently head chef at Central Table Food Hall and previously worked at Roberta’s, a notable farm-to-table restaurant in the Bushwick neighborhood of Brooklyn. From the announcement email: “While at Roberta’s, Nick teamed with Carlo Mirarchi, one of Food & Wine’s Best New Chefs of 2011, and learned the importance of procuring the very best ingredients and treating them with respect. A Dean’s list graduate at Johnson & Wales University with a Bachelor of Science in culinary arts and food science, he has also spent time in France and Wales. He was classically trained by Chef Etienne Signe in France, while also working with master chef Graham Tinsley in the kitchen of the Castle Hotel in Wales. We can’t wait for everyone to try his food!” Neither can we.
1500 St. Charles St., Downtown, 314.241.7263
March 2014: Bork isn’t the only chef on the move. Fabrizio Schenardi is leaving his position as executive chef at Four Seasons Hotel St. Louis for the Four Seasons at Walt Disney World Resort. He’s taking FS St. Louis director of food and beverage Stephen Wancha with him to open the new Florida property, which will be the largest Four Season resort in the U.S. Wancha will be replaced on Jan. 3 by Jeff Hanson, previously of YEW, a seafood restaurant at FS Vancouver. Schenardi will stay in St. Louis until March. His replacement has not yet been named.
999 N. 2nd St., Downtown, 314.881.5800
Two local establishments have recently gained national recognition. Tony’s made the 2013 edition of OpenTable’s 100 Best Restaurants in America list. Tony’s is the only restaurant in Missouri to receive the designation. And Ben Poremba’s Elaia and Olio landed on Thrillist’s inaugural list of the 33 Best New Restaurants. The digital mag describes the eateries named to the list as, “cool spots with amazing food that wouldn’t necessarily drain all your resources.” Congrats to both restaurants on their most recent accolades.
Tony’s, 410 Market St., Downtown, 314.231.7007
Elaia and Olio, 1634 Tower Grove Ave., Botanical Heights, 314.932.1088