Trying to keep track of chefs around here is a little like playing chess, and please don’t blink because then there’s goes your king. At the new restaurant Sauté in Canton, Cyrus Keefer left after a few weeks to take a job in Harrisburg, Pa. Mark Suliga is now in that spot. Then, Joshau Hill made a move from Night of the Cookers to a personal chef business after only a couple of months. Now, in another sleight of hand in the kitchen, the Brass Elephant has brought in a new chef.
There are lots of expectations for chef Andrew Magitti, who promises to reinvigorate one of Baltimore’s most elegant settings—and one of Baltimore magazine’s "best" restaurants—with creative Italian fare. Magitti, a certified executive chef, who worked at the Chesnut Ridge Country Club and Harbor Court Hotel in the early ’90s, comes with some prestigious credentials as a multiple-time Bocuse d’Or USA winner in various categories. He’s already whipping up dishes like honey and thyme glazed duo of lamb and seafood pescatore pasta.