Former Rootstock and Kinmont executive chef Duncan Biddulph is leaving Nashville and returning to Chicago to fill in the executive chef's vacancy at The Winchester, representatives confirm. Biddulph will slowly phase new dishes onto the West Town restaurant's menu, as he replaces chef Greg Bastien who left on Dec. 31 to move to Michigan to be closer to family. His first day at the Winchester is Friday.
Biddulph left Chicago last year after getting married and took a year off, focusing on his relationship with his wife rather than working nonstop in a kitchen. He eventually began part-time work at Fifty First Kitchen & Bar, working with another ex-Chicagoan. Chef/owner Tony Galvin is a former pastry chef at mK The Restaurant.
Though The Winchester is known more for its daytime service, Biddulph wants to give nighttime diners more delicious options. They'll keep classic items, but management says they'll give their new chef reign to experiment.