Former Aquitaine chef de cuisine Barry Edelman has come on board as executive sous chef at Bistro du Midi. “We’ve been working together for about a month and I think we’re going to work very well together,” says executive chef Robert Sisca. Edelman isn’t Bistro du Midi’s only all-star acquisition, however: Adam Gendreau, formerly of Radius and the short-lived Circles, is also a sous. The pastry department will be helmed by another New York import, Sara Edelman (no relation to Barry), whose work experience includes stints at Eleven Madison Park and Mercer Kitchen.
Barry Edelman’s new job, of course, leaves a vacancy in the kitchen at Aquitaine and spokesperson Chris Haynes tells us Matt Gaudet has already stepped in to fill it. Gaudet was last employed at Brasserie Jo and his resume contains stages with luminaries like Jean-Georges Vongerichten and Marcus Samuelsson.