With the opening of SRV slated for November, there's some movement within the Coda restaurant group, which also includes The Salty Pig, Coda Bar + Kitchen, and Canary Square. The Salty Pig's executive chef and chef de cuisine, Kevin O’Donnell and Michael Lombardi, respectively, will be departing The Salty Pig to take the reins at SRV, where they'll share executive chef duties (as well as ownership, along with Coda Group's James Cochener and Michael Moxley), as previously reported. The restaurant will seat more than 100 inside with additional patio and sidewalk seating outside, and it will feature shareable plates in the style of a casual Venetian bar called a bacaro.
So what does that mean for The Salty Pig, a bustling, charcuterie-focused Back Bay restaurant right across from the T station? It means there's a good opportunity for a promotion within the ranks. Sous chef Josh Turka is taking over as executive chef, the company announced today. He arrived at The Salty Pig in May of last year.
"I have enjoyed working by Chef Kevin’s side over the past year and a half at the Salty Pig," said Turka via a press release. "It is such a fun and creative kitchen and we are all so excited to continue to learn and grow while serving new dishes along with the delicious cuisine that Chef Kevin has set the bar with."
Turka's resume includes positions at B&G Oysters in Boston and Red Bird Provisions in Maine. Prior to starting his culinary career, he earned a master's degree in geology and taught English in Rome.