Effective tonight, former Thomas Keller French Laundry sous chef Anthony Secviar decamps after six years in Napa to take on the chef de partie position at William Bradley’s Addison inside the fancypants Grand Del Mar Resort in San Diego. Prior to French Laundry, Secviar cooked at Keller's pop-up in Harrods and also spent time in Spain at Ferran Adria's elBulli. [EaterWire] — DM
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