Changes are afoot at a couple of local Italian restaurants: Fat Hen’s Michael Bergin is joining the team at The Salty Pig in Boston’s Back Bay as executive chef, starting in mid-June, and Chris Parsons, formerly of Steel & Rye, is now collaborating with the team at Fat Hen (and its sister and neighbor, La Brasa) in East Somerville.
Fat Hen opened last summer with Bergin at the helm; since then, he’s been serving up a concise menu of beautiful pasta, antipasti, and a few hearty entrees in the dark, intimate space. Locally, he has also worked at Sel de la Terre and L’Espalier, and in New York, he completed stints at A Voce and Del Posto.
As The Salty Pig team announced today, Bergin will continue to put his pasta experience to use, developing the Back Bay restaurant’s pasta program and continuing to explore regional Italian cuisine. As an added bonus, he’s part of a familiar team: His wife, Carrie Bergin, works at The Salty Pig’s South End sibling, SRV, which is co-owned by a couple of Bergin’s fellow Del Posto alums, Kevin O’Donnell and Michael Lombardi.
Bergin is taking the place of former Salty Pig executive chef Josh Turka, who is “embarking on a new, sustainability-focused career path within the food industry,” according to the announcement from The Salty Pig.
And over at Fat Hen — and its adjacent big sibling, La Brasa — owners Daniel and Emily Bojorquez have welcomed Parsons; he begins collaborating with the team this weekend. Parsons and Daniel have worked together during the past few months at Cochon555 and other events and discovered a “progressive synergy,” per a rep. The menu format at both restaurants will not change.