(reprinted from 6/12/13 issue of Seven Days)

Bluebird Chef Moves to Amuse
Side Dishes
BY ALICE LEVITT [06.11.13]

Executive chef Michael Clauss has left the Bluebird Restaurant Group for the Essex Culinary Resort & Spa. The Daniel Boulud protégé will work the same culinary muscles he used as a contestant in the 2010 Bocuse d’Or USA at the Chef’s Table at Amuse.

Clauss says that he’s excited to return to his high-end roots in his new role. “It’s really going to allow me to get back into the fine dining, Michelin-style food that I like to cook,” he explains of the eight- to 10-course meals he’ll be preparing Wednesday through Saturday. “[Executive chef] Shawn [Calley] and [food and beverage director] Arnd [Sievers] and all the guys over there have been very nice and very open about saying, ‘We want you to do your food at the Chef’s Table. We want people to have an amazing culinary experience’ — they’re really letting me run with it.” He’ll begin curing and making terrines early next week for a June 17 debut.

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