Chef changes and an expanded line are good reasons to revisit restaurants. Here's a quick update on where chefs have moved in the past couple weeks.
Six Penn Kitchen
Marty Ellenburger has been promoted to executive chef of sister property, River View Cafe in the Carnegie Science Center. Corey Hughes -- who had served as a chef of Cafe at the Frick in 2007-- has returned from Philadelphia to replace him. He will begin on April 28.
Up Modern Kitchen
Eric Wallace has left this Shadyside restaurant to helm Rumfish Grille in Bridgeville, which opened nearly two weeks ago.
Scott Moonan has taken his place, leaving his position at The Pines Tavern. Mr. Moonan had worked with owner Greg Caliguiri at Walnut Grill as a sous chef in 2010 and 2011.
"The restaurant has been taking cues from neighbors and patrons," said owner Greg Caliguiri, "so we've been skewing to modern Italian cuisine." Healthy alternatives -- tuna, swordfish, salmon and trout-- are also showcased on the menu. Up Modern Kitchen opened this fall.
Bar Marco, etc.
Brandon Baltzley has left this restaurant in the Strip and will focus on Crux pop-up dinners and his cross-country book tour for "Nine Lives: From Chaos to Control." Jamilka Borges, formerly at Legume, has been promoted to executive chef.
Bread maven Andrew Stump will serve as chef of the team's yet-to-be-named coffee and cocktail bar at 126 Highland Ave. in East Liberty when it opens in June. Mr. Stump had been cooking at Marty's Market in the Strip District.
Former chef at Marty's Market, Matt Huggins joined the line at Fukuda last month, a hire that allows executive chef Matt Kemp to focus on the sushi menu.
Nine on Nine
Former sous chef at Nine on Nine, Gary Borrow has been promoted to executive chef of this Downtown restaurant. He has replaced Dan Carlton, who has been cooking at Cure in Lawrenceville.
Bread made by Andrew Stump
Melissa McCart photo