Prasino, the restaurant chain heavily involved in the locally-sourced "farm-to-table" movement (Prasino means "green" in Greek), is moving quickly with staffing changes and new locations. The company has hired Chris Barron, former executive chef at Francesca's Forno in Wicker Park, to head up their upcoming Rosemont location in the Fashion Outlets of Chicago.
On leaving Francesca's, Barron says that he "was ready for some change" and that Prasino is "an up and coming company that I felt I could grow with, as well as help them shape their future." Barron will open the restaurant with a menu from corporate chef Jared Case and hopes to be able to create "exciting new dishes to be incorporated across the company."
In addition, sources say that Mitsu Nozaki, who most recently was the pastry chef at the now defunct Urban Union, will be heading up the pastry departments for Prasino's Rosemont, Division Street and rumored River North locations. Nozaki has been spotted working in the Rosemont kitchen, that location is scheduled to open in August.
·All Prasino Coverage [-ECHI-]
·Prasino [Official Site]
[Photo: Prasino Rosemont rendering]