Shuffles at Coohills, Session, Beast + Bottle

Chef Austin Henry returned to Coohills as chef de cuisine last week, after winning Food Network's Chef Wanted with Anne Burnell. For a year, he assumed the role as executive chef at Oceano in Puerto Rico. Henry was a chef at Coohills when he left to compete in the challenge.

Henry replaces chef Zach Ohly who just departed Coohills to begin a new and highly coveted position as sous chef at the French Laundry. He was selected from amongst candidates from restaurants such as the Spotted Pig, Gramercy Tavern, and Le Bernardin. Ohly has cooked for the last ten years; the last three were spent at 1515 restaurant and Coohills. Pending the renovation of the French Laundry, he is cooking at Bouchon.

Mark Morton is now the sous chef at Session Kitchen. Morton was previously with Jax Fish House in Boulder. He replaced chef Michael Winston who moved on to become the head chef at Table 6. That position became available last month when chef Carrie Shores left to helm Cafe Options.

Jon Feuersanger is now the new bar manager at Beast + Bottle. The bartender, who studied business and hospitality at Johnson & Wales and is also a certified sommelier, introduced a new batch of cocktails on the restaurant's drink menu. A new favorite cocktails is the Campfire on Rye, made with Pendleton Rye, apple shrub, lemon and scotch - a perfect drink for winter's chilly temperatures.