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January 28, 2014– By Steven E. Greer
I took a long lunch after getting my nails done, so to speak (i.e. haircut), and was chatting with the Director of Operations for all of the Blue Smoke restaurants of the USHG, Kari Matthews. We learned some things.
The founding partner and Executive Chef, Kenny Callaghan, has moved on. The new Executive Chef is Jean-Paul Bourgeois, who was a chef at USHG’s Gramercy Hotel restaurants.
Blue Smoke is now an impressive chain, located in some of the most prestigious locations. The Nationals and Mets baseball stadiums have a Blue Smoke each. The JFK Delta terminal not only has a Blue Smoke, but their kitchen is also supplying the meals for Delta flights, starting tomorrow. Chef Bourgeois will also be in charge of the new Porchlight bar and eatery opening this year on 28th Street.
