Less than a month after opening, there are already big changes at Brasserie 19.
Opening executive chef Michael Gaspard, who joined owners Charles Clark and Grant Cooper after helming Pappas' wine room dinners in Chicago, has chosen to bow out. His last service was on Tuesday night.
"Michael came to us about two or three days in and told us he was overwhelmed by the volume," Clark tells CultureMap. "We asked him to give it a little more time and he gave it another three or four days, but he came back and was man enough to say it was too much."
Clark says all parties are departing on good terms, and he isn't sure what Gaspard is planning next.
"He is one of the most talented chefs I have ever seen when he's making his food," Clark says. "I've had some tastings that were incredible. But he won't give in to cutting corners to handle the tremendous volume."
Gaspard's departure makes room for the promotion of Antoine Ware, the longtime sous chef at Catalan under Chris Shepherd. Ware, who has worked at brasseries in New Orleans, is adding his own touches to the menu — including beignets on the dessert menu. It's Ware's first turn as an executive chef, a role Clark says that he and Cooper always planned for him in a future restaurant.
Have you tried Brasserie 19 yet? Are you looking forward to seeing Ware in the kitchen?