Alexander Mathieu is the new chef de cuisine at Beast + Bottle, a restaurant owned by brother and sister Paul and Aileen Reilly. Mathieu has been the sous chef at the Uptown restaurant for nearly a year. He began his culinary career at 17, when he got his first kitchen job to pay for college. He soon moved to Boston to pursue cooking as a career. He spent time in restaurants around New England, landing in Todd English's Kingfish Hall, where he led the kitchen team and worked with the executive chef to develop new menu items. "Alex has a skill set that I don't have, so his talent really adds another dimension to the Beast + Bottle concept," said chef Paul Reilly. Mathieu is replacing chef Wade Kirwan, who has served as chef de cuisine since the restaurant opened in March 2013. Kirwan is now cooking at Jax.
Boulder health-centric restaurant Zeal is on its third executive chef in ten months. Sean Smith, who took the executive chef position in June, was let go last week by owner Wayde Jester without any advance notice. According to Smith, there was no any event that prompted the action; he was just told that he was not interacting enough with the guests. Owner Wayde Jester did not return Eater's call regarding Smith's replacement. Smith had taken over from chef Arik Markus, the opening executive chef.
Meanwhile Markus is moving to greener pastures: he accepted a job as the Brand Chef for True Food Kitchen. He will move along with his family to Arizona. In his new role, he will be responsible for nine locations of True Food Kitchen.
Donnie Briggs, one of the chefs caught in the weird and sudden closure of the short-lived Provisions Chophouse & Drinkery, will be the starting executive chef atthe upcoming Iron Rail Tavern in Wheat Ridge. The new restaurant and bar, located off West 38th and Kipling will serve rustic contemporary food alongside wide variety of beers and more.