QUINCY — Aaron Eakin has joined the team at The Townshend in the role of executive sous chef. Eakin is an alumnus of Ken Oringer’s Uni in Back Bay, and he previously worked with Brian Poe at The Tip Tap Room on Beacon Hill. It's not the only recent addition for The Townshend: As previously reported, Kate Holowchik joined the Townshend team back in June to work her pastry magic.
SOMERVILLE / CHARLESTOWN — Patrick Lord is now onboard as executive chef for Olde Magoun’s Saloon and Blackmoor Bar + Kitchen. Lord has experience working in kitchens around New England, in Colorado, and abroad, including in Paris.
BACK BAY — Michael Denk begins his tenure as chef de cuisine of Bar Boulud in the Mandarin Oriental. He spent six years in the Dinex Restaurant Group under Daniel Boulud and returns to the group after a brief tenure as executive chef for The Ginger Man, which recently opened in Boston. In his new role at Bar Boulud, Denk will take care of culinary management and menu creation.