Spring is a season of change and changes we’ve got…Ashmont Grill chef de cuisine Bill Flumerfelt heads back to the South End this month, picking up where he left off behind the line at Chris Douglass’ Icarus. Flumerfelt takes over for longtime Icarus chef de cuisine Ron Abell who’s heading to the big league, taking on the position of executive chef at Fenway Park’s new luxury dining room. Back in the Ashmont Grill kitchen, Sam Putman, who’s been there since day one, will be stepping up to run the show.
In other, unrelated kitchen news, chef David Daniels, most recently of The Federalist at XV Beacon heads to Nantucket to take the helm at Topper’s at the Wauwinet. Daniels who has held the title of executive chef at Stephanie’s on Newbury and Ambrosia on Huntington will introduce some of his own signature dishes but Topper’s favorites like the turkey hash, will remain untouched.
James Beard Award winning chef Susie Regis resurfaces this summer at a Restaurant Pava, a sleek, new Newton Center restaurant that’s scheduled to open in June. Regis, whose super-inventive cuisine most recently graced the tables of UpStairs on the Square, has worked in some of the top kitchens in the city – Seasons at the Bostonian Hotel, Biba, Pignoli. She’ll be creating a Mediterranean-inspired menu for owners Tess Enright and Carlos Pava, who also own the eponymous Cambridge and Newton Center boutique Tess & Carlos. Check back for more info as their opening approaches.
