I really like the Copper Cellar family of restaurants.

Is there a single example of Bogartz taking a leadership role at a restaurant that hasn't ended in disaster? The closest I can think of is his brief tenure at Oodles, but I think they got rid of him before he was able to destroy the place.

Seriously, what is the Cellar/Calhouns thinking?

This is the sort of guy who makes Gordon Ramsey go completely apoplectic on those TV shows where he tries to help restauranteurs fix their problems.

Look at the health inspections reports for Rouxbarb over the past few years (just type "Rouxbarb" in the search box on the linked site). Not only is Bogartz apparently not good at running a business, but the evidence suggests that he's not good at running a kitchen, either. The inspections reports indicate that he routinely has trouble with things like keeping the kitchen clean, washing his hands, maintaining clean and operational equipment and facilities, etc. These problems show up in the health scores not once, but over and over. For all the hype about "fresh, local ingredients" and "new things that deliver a great, memorable culinary experience," it seems like the first thing they should plan on is replacing the mints in the bowl by the door with Immodium tablets.

Previously:

Paging Robert Irvine

Some people are good with running a restaurant business and some people are good at cooking. Very seldom do you have both built into the same human body.

Chase can tell you down to the penny how much cost he has in a plate of food served in his restaurant and Bogartz is very good at coming up with new and different things people like to eat. Bogartz is not very good at running a restaurant, but with the proper oversight, backup, and reformatting, he could be a good hire for Chase, particularly in this age where restaurants and restaurant chains are cratering left and right.

Chase didn't build his restaurant empire to see some messy chef run it into the ground, but there is some kitchen ability in there somewhere, it's just a matter for formatting it and putting it on a different platform.

Let's see if it works.

I put $1000 he is out in less than a year. Bruce has little respect in the culinary world. He is a terrible businessman and a rude, dirty person. I am shocked they are giving him this chance. I like the Calhoun's brand for what it is and as a foodservice professional I am dumbfounded they would gamble their name and reputation on him. Good luck in HR Bruce, you don't own the sandbox anymore.

It seems that some people have nothing better to do than post nasty comments, for one reason or another, about the success and good news they hear about others. Their negative, nasty postings about people are just a reflection of the way they feel about themselves. Our mothers were right again: "If you don't have anything nice to say about someone, then don't say anything at all." That way you might actually respect yourself and gain the respect of others.

YEA BRUCE...WAY TO GO!!!!!

I always go to Garden & Gun magazine when I'm looking for a satisfying culinary experience.

All the best, Bruce, in your new professional challenge!
Blessings, Richard

I'm starting to think that some folks are confusing an exec chef with a line cook. My guess is that Bruce will develop exclusive dishes for catered events and highend onsite parties as well as possibly designing new menu items. I have eaten a fair amount of Bogartz prepared food with nary an ill effect except for an increased tendency for gluttony. If he doesn't chafe too much against such supervision as he might get, this will be good for everyone except Chase's competitors.