Former executive sous chef Dan Pogue of The Westin Copley Place in Back Bay is now executive chef for the entire hotel. A representative for the hotel shares that news and says that Pogue will "take an innovative approach on hotel gastronomy" in his new role. Previously, Pogue has served as executive chef of Saloon Steakhouse in Chicago, executive chef of Temple Bar in Cambridge and has worked at Grafton Street in Harvard Square. Restaurants at the hotel that will fall under Pogue's jurisdiction include Turner Fisheries, Bar 10 and The Huntington. Fogo de Chão and Osushi are also located at the hotel but operate independently.
Question: how would you define "an innovative approach on hotel gastronomy?"
· All Chef Shuffles Coverage on Eater [~EBOS~]
[Photo: Official Site]