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This year's New York James Beard Award winner selected to run two-star Michelin restaurant Saga
Charlie Mitchell, winner of this year's James Beard Award for Best Chef in New York State, of Michelin-starred Clover Hill in Brooklyn Heights, is heading to Manhattan. According to The New York Times, Mitchell will head up Fiddis Saga, a two-star restaurant on the 63rd floor of 70 Pearl Street, where he will serve as executive chef following the death of founder James Kent last month.
Mitchell, head chef at Clover Hill, is described as superb by critic Helen Rosner in this week's New Yorker. It's the kind of place you'd want to tell your friends about, but only in person, and not to everyone, just those who deserve it, she writes. In his 100 Best Restaurants list, New York Times critic Pete Wells said of the 31-year-old chef, “It's a bit of a mystery that he loves Japanese seafood and local vegetables in equal measure, but his belief in what he's doing is total, and it shows on every plate.”
Mitchell, who has previously worked at restaurants including Benue in San Francisco, Betony in New York, Eleven Madison Park, Per Se and Blue Hill, will begin developing Saga's fall menu from Aug. 1, a spokesperson confirmed.
Kent and Mitchell had stayed in touch since meeting at a Michelin awards ceremony in New York in 2022. Kent dined with his wife at Clover Hill and they'd met up regularly for coffee since then, Kent told Eater in June. “So when I saw his name mentioned in Saga, I reached out to him,” Kelly Kent, James Kent's wife, told The New York Times.
Saga Hospitality, which is backed by SC Holdings and LeBron James and Maverick Carter's firm LRMR Ventures, has been renamed Kent Hospitality Group as of June 16 and is led by several partners, The Times reported. Partners include Kelly Kent, Mitchell and Top Chef winner Dany Garcia, head chef of the upcoming Time & Tide.
Jasimran Singh, the newly appointed executive chef at Fidis Crown Shy, is the group's former executive chef and will also become a partner. Robb Report reported in April that the group plans to have Singh helm a high-profile, undisclosed Midtown project celebrating Delhi's traditional restaurants. Justin Osario, promoted from research and development and special events, will become executive chef for Kent Hospitality Group.
Bar director Harrison Ginsburg, who can often be seen at The Overstory, has also been brought on as a partner, with plans to expand the space beyond 70 Pine, Kent told Robb Report in April “We have the people in place to execute an authentic and interesting concept, it's not just me,” he said.
The group's other chef partner is Renata Ameni, who will head Birdie Bakery, part of the Domino Sugar Factory development due to open next year. She had been the group's executive pastry chef, while 70 Pine's new executive pastry chef is Emily Hall, who previously worked at the Musket Room and Gunter Seger.
Kent Hospitality will also be the managing partner for five restaurants within the new French department store Printemps, opening in the Financial District in 2026. Gregory Gourdet will serve as executive chef in his first collaboration with the group. Originally from Jean-Georges Restaurant, Gourdet moved to Portland, Oregon in 2008 and cooked at the hotel's restaurant Departure for 10 years. He was a finalist and later judge on Top Chef season 12. In 2022, he will open Can, a Portland-based wood-fired Haitian restaurant. He will win a James Beard Award for Best New Restaurant in 2023 and a Beard Award for Best Chef: Northwest & Pacific in 2024. He previously won a James Beard Award for his cookbook, Everyone's Table.
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