Posted by Lots of moving and shaking going on in the Pearl District.
According to the Oregonian the Dussin Group have tapped Carlyle Executive Chef Jake Martin to take over the kitchen at their high end French Bistro Fenouil. The position was previously held by Pascal Chureau who just recently left his post, as he’s striking it out on his own. At one time he held down both the Executive Chef titles at Fenouil and the $6m bomb that was Lucier. Which at this moment sits silent on the river front.
Martin and Pastry Chef Kristen Murray (formerly of Lucier) will be teaming up on the menu and running the kitchen. Chef Martin is scheduled to take the helm of the good ship Fenouil on February 15th, as of right now it is unknown who will be filling his shoes under the shadow of the 405 bridge at Carlyle.
Speaking of Lucier, the Oregonian is reporting that it too is going to rise from the ashes. Lucier could be opening it’s doors as early as late summer, a bit more toned down and ‘affordable’. According to the Dussin Group they plan to make Lucier a bit more approachable and a little less ‘high end’, even the decor will reflect the re-imaging.
There is no word on who will be heading up the kitchen.
Related posts:
This is Pascal Chureau, founder and former owner and executive chef of Fenouil. I have moved on from Fenouil to pursue my own venture, which I am really excited about. I’ll be getting back to my roots and opening a neighborhood gastropub focused on good, local food and good local people. My best wishes to Fenouil, Lucier, and the incredible staff there.
Chef thank you for stopping by and giving us a heads up! Good luck to you and your new venture moving forward.
[...] Posted by Timm Higgins on Jan 30th, 2010 and filed under Food & Wine. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry This comes from PDX Food Dude. Carlyle is closing it’s doors as of February 14th, this according to a press release from Bruce Goldberg the owner. Carlyle is where I served my externship this summer as part of my culinary schooling. I had the chance to work with Chef Jake Martin and Sous Chef Bryan Donaldson – both of whom are moving on to Fenouil. [...]