mfk Chef Heads to Celeste; Meet The Dawson's Fourth Chef; More Shuffles

RIVER NORTH—UPDATED: After leaving hot seafood spot mfk on February 15, chef Nick Lacasse is now working with the multi-level cocktail bar and supper club Celeste but it's unclear what his specific role his. Co-owner Nader Hindo says that "we're working and collaborating" with Lacasse and that it's "more than consulting—he'll be running the kitchen." Meanwhile, though sources say he's still doing menu development at Celeste, former exec chef Aaron Lirette has become the sous chef at Michelin-starred Acadia under Ryan McCaskey. [EaterWire] [UPDATE: Lacasse's more permanent plans include menu development for and opening a forthcoming restaurant and brewery from Half Acre Beer Co., according to the Tribune.]

RIVER WEST—Shaun King is the latest chef in charge of the kitchen at The Dawson, joining in "late 2014" according to their website. King, who hails from California, is the fifth fourth chef to head up Billy Lawless' sprawling "drinking-focused" restaurant since opening in October 2013. [EaterWire]

WICKER PARK/MULTIPLE LOCATIONS—Heisler Hospitality has hired former Hogsalt staffer Jason Vaughn as director of culinary development. He'll oversee their many openings this year, beginning with Pub Royale in the former SmallBar Division space, where he'll put together an "Anglo-Indian pub menu" for a planned April opening. [Chicago Mag]

GOLD COAST—Minnesota native Matt Wilde has been announced as the executive chef at The Local Chicago. Wilde, who was previously the executive chef at American Junkie, plans to unveil a new menu for the restaurant in the next month. [EaterWire]

LAKEVIEW—Upcoming progressive Mexican restaurant Barcocina has brought on Matt Williams to head the restaurant (expected to open sometime in March or April). The Chicago native, who has spent time with the Brendan Sodikoff's Hogsalt group, has begun working on the restaurant's opening menu. [EaterWire]