As One Off Hospitality gears up for the opening of two new Publican projects — one at O'Hare International Airport and the other in Wicker Park— the restaurant group has promoted two chefs. Cosmo Goss, Paul Kahan's chef de cuisine at The Publican, is now the executive chef for the Publican brand. Meanwhile, sous chef Jacob Saben will serve as the brand's chef de cuisine.
The two new locations will open later this year, a news release reaffirmed. Goss began at The Publican in 2014 after working as head of butcher operations at sibling restaurant Publican Quality Meats. Saben also joined The Publican in 2014. He worked as kitchen manager before his promotion to sous chef.
Kahan's role won't change, as he'll remain as chef-partner at One Off. A rep said he's ecstatic with the prospect of promoting two of his chefs, and will continue to work closely with the two on developing menus and operations. The moves show how The Publican brand has grown, and showcases staff opportunities for promotion, the rep added. The brand includes the Fulton Market flagship, PQM and Publican Tavern at O'Hare, as well as the not-yet-named spinoff in Wicker Park.