Enotria’s recent hosting of (yet another) “grand opening” left many wondering about the status of the restaurant’s former chef Pajo Bruich, that maestro of molecular gastronomy with Michelin-star ambitions who’s culinary brio and poise made the Del Paso Heights eatery one of Sacramento’s best-reviewed spots.
Bruich and Enotria split ways in January when the restaurant closed temporarily, only to open again months later as wine bar and events space with a humbler food program, run by Gabriel Glasier, formerly of Maranello and Slocum House.
So where is Bruich – who not long ago organized a series of high-profile guest-chef dinners that brought Bay Area culinary stars Dominique Crenn of Atelier Crenn and SPQR’s Matthew Accarrino to Sacramento – now unpacking his knives?
Not surprisingly, he’s in San Francisco, having been named executive chef of Bourbon Steak, located in The Westin St. Francis.
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From Food & Beverage Magazine: “In his new role, Bruich will be responsible for upholding the culture and philosophy of the Bourbon Steak brand, working in tandem with Chef Michael Mina on the modern American menu. With an emphasis on all natural, organic and hormone-free meats, fresh seafood and seasonal ingredients, Bruich is excited to make use of the Bay Area’s wealth of local produce and exceptional purveyors to redefine the modern steakhouse menu in San Francisco.”