Now Employing Two Co-Chefs, Mfk. Focusing on Teamwork, Collaboration

Mfk. owners Scott Worsham and Sari Zernich Worsham believe that the most important aspect of their popular seafood restaurant is the restaurant itself and have made changes in recent months to underline this, according to Zagat.

Joey Schwab, who took over from opening chef Nick Lacasse back in February, quietly left in March due to health reasons and the Worshams have decided to promote sous chefs Matt Morawski and Danny Mejia up to co-chefs in his place. Due to mfk. offering lunch and dinner service, Morawski and Mexia usually split their daily work load.

Despite the change, Worsham indicates that the kitchen's direction will remain a collaborative spirit, and e-mailed that "it's all about the team. No one person makes a restaurant work." He added that the notion that today's chefs are "this iconic, solitary figure that the entire operation hinges upon" is "simply not true."

The direction appears to be going smoothly for the team at mfk. as they are close to unveiling a new Sunday brunch menu with updated hours (10:00 a.m. until 2:00 p.m.) and Worsham promises "some exciting summertime patio news" in a couple of weeks.