HUMBOLDT PARK— Dos Urban Cantina has added a sous chef, and it’s a reunion for the Mexican restaurant’s Brian and Jennifer Enyart, who worked with him while at Topolobampo. Joel Ramirez, a South Side native, is the restaurant’s first-ever sous chef. He worked most recently as sous che at the aforementioned Rick Bayless restaurant.
MAGNIFICENT MILE— There's a new chef di cucina over at Terzo Piano inside the Art Institute of Chicago. Carolina Diaz takes the job after leaving Filini Restaurant & Bar inside the Radisson Blu Aqua Hotel. She's a graduate of the Illinois Institute of Art with a B.S. in applied science.
WICKER PARK— Links Taproom has brought on Joey Hejtmanek as the craft beer tavern’s new executive chef. The Berwyn native is a former sous chef at two One Off Hospitality restaurants, Avec and Big Star. Starting Saturday, he’s launching a new weekend brunch menu from 11:30 a.m. to 3 p.m. on Saturday and Sunday. Link’s had stopped serving brunch for about a month, so it’s the meal’s return. Check out the full menu below.
MADISON, WIS.— Joe Heppe has moved back up north to his native Wisconsin. The former chef at Untitled and Oak & Char is now in America’s Dairyland, working as executive chef at The Edgewater, the 68-year-old hotel in Madison, Wis. Heppe will oversee the hotel’s four restaurants. They’re carrying over a modern Midwestern theme at the flagship restaurant, The Statehouse, and have renamed the bar as Augie’s Tavern, in honor of The Edgewater’s former owner. They launched new menus last week.