Mid-Market restaurant Villon quietly parted ways with opening chef Jason Franey this spring, replacing him with Michael Adams. Adams was previously cooking at Central Kitchen before joining the team at Villon, which opened last fall inside the Proper Hotel, with a cocktail menu designed by the Bon Vivants and a popular rooftop bar, Charmaine’s.
An recent job listing for servers, hosts, and line cooks at Villon indicated the staffing change, which Eater SF confirmed. “Chef Jason Franey is no longer the executive chef of the food and beverage venues at The San Francisco Proper Hotel, and the team wishes him the best of luck in his future endeavors,” a publicist for the business wrote.’
Franey has moved on to the Mina group, where he’s working on development and restaurant openings, he tells Eater. His work work at Villon, and before that at Monterey’s Restaurant 1833, was well-received by critics including the Chronicle’s Michael Bauer. Franey spent six years working at Eleven Madison Park, then another six as executive chef at Canlis in Seattle, where he received multiple James Beard Award nominations.
Villon and chef Adams will forge ahead with Franey’s menu, as established last fall. “Under the direction of chef Michael Adams, who has been with the Proper team since the property’s opening, the menu and experience at Villon and Charmaine’s will not change and the team is dedicated to providing the same caliber of globally inspired, seasonal dishes at the bar and restaurant,” the restaurant’s publicist wrote.
Update, 3/8/18: Representatives for Villon clarify that chef Adams has added new seasonal Spring dishes, including salmon belly tostada, artichoke bisque, barley risotto, and barbecue tri-tip with daikon, maitake mushroom, and kimchi. He’ll continue to keep the menu updated seasonally.