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Dining News
Mar 01, 2013


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New Chef, New Tricks

Story: Matt Sorrell
Photos: Christopher Gibbons

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Since coming to the Chase Park Plaza last spring from The Phoenician Resort & Spa in Scottsdale, AZ, executive chef Kyle Lipetzky and his chef de cuisine Jason Paterno have been steadily upping the culinary ante. Their latest achievement is the new menu at the hotel’s Eau Bistro. Lipetzky says the duo’s approach continues to be focused on unique, yet approachable takes on familiar favorites, using as many local purveyors and sustainable practices as possible. Case in point: the Free Range Chicken, a deconstructed pot pie with sous vide chicken and local root vegetables, topped with a puff pastry. House-made ingredients like specialty pastas continue to abound, as well.


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