clock menu more-arrow no yes

Filed under:

Francis Ang OUT at Dirty Habit; Howard Ko IN at Balboa Café Mill Valley

Plus chef moves at Haven, Parlour, Osteria Stellina and more.

Dirty Habit
Dirty Habit
Patricia Chang

SOMA— It's a big loss for Dirty Habit, as sous chef and pastry chef Francis Ang departs the restaurant (and, temporarily, the country). After five and a half years, Ang and his wife will head to the Philippines for some crucial research for Pinoy Heritage, a restaurant concept based on their October pop-up. But don't worry, they'll be back in the Bay soon enough, with some delicious intel in tow. [Inside Scoop]

OAKLAND— Chef Charlie Parker is leaving one Daniel Patterson Group restaurant for another, as he makes the jump from Haven to the newly acquired Alfred's Steakhouse at year's end. Taking over his post at Haven is chef Matt Brimer, who will continue the restaurant's family-style prix fixe menu. Brimer, whose recent resume includes Ame, Central Kitchen and other A+ SF spots, is already putting his own touch on the menu. [DPG]

MARIN— After only a short stint at St. Helena's Goose and Gander, Howard Ko (Meadwood) is on the move again. This time he's venturing out of the valley, taking on the position of executive chef at Balboa Café Mill Valley. Apparently there are no immediate plans to change the menu, except for "a greater emphasis on locally sourced ingredients." [Inside Scoop]

MARIN— Another swift departure has taken place over at Point Reyes' Osteria Stellina. Chef Jon Helquist (Munchery, Chez Panisse) has moved on after five months; chef-owner Christian Caiazzo is back in the kitchen while they hunt for Helquist's replacement. [Inside Scoop]

OAKLAND— Six months after opening, adolescent Parlour is already undergoing a chef shuffle. Apparently opening chef Jason Tuley has shipped out to LA to work on a cookbook project; now Anthony Robert Roark is stepping into the role of executive chef. Roark has spent time in some notable East Bay spots, including Boot and Shoe Service and A Cote. He plans to bring his "rustic" point of view to Parlour's California-Italian menu, though the general format of the menu won't change. [Inside Scoop]

Sign up for the newsletter Sign up for the Eater San Francisco newsletter

The freshest news from the local food world