Chefs OUT at Telegraph and Four Friends, IN at Sugarmill

It was like yesterday that Four Friends Kitchen announced that chef Scott Parker, formerly of Table 6 and Session Kitchen, came on board but that is no longer the case. Parker packed his knives last week and headed to the hills for an opportunity he (apparently) could not say no to: Running the kitchen at the new-ish and hot Westbound & Down Brewing Company in Idaho Springs. To replace Parker, the Stapleton restaurant brought on Treis Rainey, most recently executive chef and team leader of Whole Foods Market in Boulder, previously of Aji and Chataqua Dining Hall.

Chef Brian Wilson of Telegraph announced his departure from the restaurant, sister concept to Brazen. Wilson, who worked at Rioja before joining owner Chris Sargent, decided to part ways with the growing restaurant group based on "creative differences." Sargent confirmed that he and the chef had different visions for the direction that they saw Telegraph going into. "It isn't exactly like Brazen, but I'd like to see Telegraph become more approachable, more neighborhood-friendly, the kind of place where people who live close by can stop into several times a week," Sargent shared. Telegraph is currently interviewing candidates to replace Wilson.

In RiNo, at Sugarmill, chef Troy Guard announced that he brought onboard chef/partner Ryan Witcher, to helm the restaurant. Among others, he worked in a pastry position with chef Daniel Boulud at the acclaimed Restaurant Daniel in New York City and also held positions with high end hotels in New York, Beaver Creek, Shanghai, Singapore and others. Witcher is filling the position that chef Noah French left vacant when he departed from the eatery late last year.