Khamla Vongsakoun comes on board at Guard & Grace, the restaurant from Troy Guard, as the executive chef. Vongsakoun and Guard plan to return Guard & Grace back to its roots of a modern, worldly steakhouse.
The Denver-native grew up eating and cooking Vietnamese, Laotian, and Chinese cuisine with his mother. His career took him to Michael Mina’s Seablue, Stephen Starr’s Buddakan in Philadelphia, Tao Group and Kittichai at The Thompson Hotel in New York City, and more. Most recently, he was at helm of Departure Restaurant + Lounge, which closed in March.
Vongsakoun plans to add Asian cuisine into the lunch and dinner menus. New dishes include curry lamb loin and a whole deep-fried branzino topped with a Thai dressing and finished with a mango and herb salad.
Comal Heritage Food Incubator brings Arden Lewis on board as the new executive chef. Lewis worked in information technology at Goldman & Sachs for eight years before he decided to study at the French Culinary Institute (now International Culinary Center) in New York to work for chefs such as Brad Farmerie and Cesar Ramirez.
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