The Sapphire Restaurant Group, which includes Rialto and Noir, both at the Charles Hotel, and blu at the Sports Club LA have a few kitchen shifts to announce. Come January 2005, Rialto’s executive sous chef Tom Fosnot will be taking the wheel at blu in place of current executive chef Dante deMagistris. Fosnot, a CIA graduate who’s worked with top area chefs like Jody Adams and Ken Oringer, will be rolling out his own menu at the start of the year with dishes like Niman Ranch pork tenderloin with heirloom hominy, fresh bacon, peas, peppers and avocado relish; and smooth fennel soup with artichokes, lobster and fennel oil. deMagistris, will soon be looking to open his own place.