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For the past three months, the good ship Cantina 1910 has been without a captain. After the sudden departure of its opening chef Diana Davila as well as chef de cuisine Aaron Covert and executive sous chef Alison Denton, the Andersonville Mexican restaurant operated under the guidance of pastry chef Andrew Pingul.
It took a nation-wide search to find Davila's replacement in California: Scott Shulman, who most recently was chef de cuisine at dining club Dinner Lab. His resume includes time working under Quinn Hatfield at his Michelin-starred restaurant Hatfield's as well as Josiah Citrin and Ken Takayama at two-starred Mélisse, both in Los Angeles.
Cantina 1910's menu of traditional Mexican dishes using local ingredients will remain unchanged until summer.
