GOLD COAST—Don't expect to see Brendan Sodikoff's food at the Waldorf Astoria or Balsan anymore. After just over a year in the downtown hotel game, the Waldorf Astoria mutually terminated its contract with Hogsalt, the prolific restaurateur's company, which will no longer handle the hotel's dining or the reconcepting of Balsan restaurant, according to a rep. His changes didn't get far off the ground, as he only changed "just some menu items."
Meanwhile, the Waldorf has hired a new executive chef, Michael Vaughn, who slides over from a sister property, the La Quinta Resort and Club in Palm Springs. Vaughn will oversee Balsan, Waldorf in-room dining, and all other food and beverage at the swanky hotel. He's also bringing back a family-style Sunday supper, which runs $38 a head. [EaterWire]
MAGNIFICENT MILE—Seven months after Ryan LaRoche exited for D.C., NoMI Kitchen and the Park Hyatt hotel has a new exec chef, according to the Trib. It's the first job in the states for Satoru Takeuchi, a Japanese chef with plenty of experience with French cuisine. Chef de cuisine Paul Dobroski was running the kitchen in the interim. [Tribune]
OAK PARK—Veteran chef Steve Chiappetti is out as chef/partner at Marion Street Cheese Market, having exited in February. Consulting firm GCC Chicagoland, helmed by chef Grant Slauterbeck (Keefer's, One North Kitchen & Bar, Glenview House), is now running operations at the Oak Park standby. Chiappetti, who took over in August 2014 after exiting the now-shuttered J. Rocco Italian Table & Bar in River North, has not yet responded to inquiries about his next move. [EaterWire]