Revolving Doors: Joel Harrington in at Stephan Pyles, Randy Morgan out at Hibiscus
Insiders tell EscapeHatch that Joel Harrington starts this week as the new executive chef at the restaurant Stephan Pyles. Harrington trained under Dean Fearing, then headed the kitchen at CORE, the resto of the Ritz- Carlton Dove Mountain, near Tucson, which is where I was first met the spikey hair chef.
And Randy Morgan, the seafood whiz who formerly worked at Oceanaire and Dallas Fish Market, has left his sous chef position at Hibiscus for new waters. His business card now reads Executive Chef at Fish City Grill., though that’s a temporary gig. He’s said to be mis-en-placing his own restaurant, which is pegged for the former Confusion location on Davis Street.
Meanwhile, former Stephan Pyles chef Matt McCallister is back in town for a few weeks, having finished his brief externships in the kitchens of Chicago’s Alinea and Charleston’s McGrady’s, two of the more prominent culinary magic castles in the U.S. You can catch McCallister unpacking some of his overstuffed suitcase of tricks at a $65 multicourse dinner of Modern Cuisine at Central Market on May 4.
