Niche Food Group chefs shuffle into new roles at Sardella, Pastaria and Brasserie
Niche Food Group has reorganized the leadership at some of its restaurants.
As of today, Oct. 2, Brian Moxey has left his executive chef position at Brasserie to take the same roll at Sardella. This allows chef Ashley Shelton (a Sauce Ones To Watch in 2016 and 2018 James Beard Best Chef: Midwest nominee) to devote her full attention to Pastaria. Shelton was pulling double duty as executive chef of both restaurants since April 2017.
Former Brasserie chef de cuisine and sous chef Alex Feldmeier steps up to the executive chef role at the Central West End French eatery.
In an email statement, Niche Food Group chef-owner Gerard Craft said the new roles played to each chef’s strengths.
“I have worked with Brian Moxey for the past six years, and it’s been amazing to watch his growth as a chef. He started with us at Pastaria, killed it at Brasserie and Taste, but I’m confident that he was born to be at Sardella. With his deep history in Italian cooking from Hearth to Insieme in New York to Pastaria, I can’t wait to see what he has in store for Sardella.
“Alex Feldmeier came from Everest in Chicago, so French cuisine is his true love. He has been with our group since 2012 and at Brasserie since 2014, so he knows the menu backwards and forwards.
“Ashley Shelton will be focusing on Pastaria and their continued growth in the coming years. This is our biggest and busiest restaurant, and Ashley knows how to run it like a well-oiled machine so she’ll be focusing her love of Italian food there.”
Matt Sorrell is staff writer at Sauce Magazine.
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