Audio By Carbonatix
Reader support matters more than ever
We're in the final stretch of our summer campaign. Our goal is to raise $10,000 by August 9 to support the journalism our community relies on. Reader support is helping shape the future of local news.
Looks like Essensia‘s chef, Frank Jeannetti, has left for greener pastures. With a C.V. that includes a New York culinary school degree and an internship with Boulud, and gigs alongside Eismann and Schwartz, he’s sure to land somewhere good. (Check out our interview with him from March for more background.)
Jeannetti is popular with local culinary circles due in large part to his charity work and dedication to using only organic and locally sourced ingredients.
A hotel rep said she heard it was a “mutual parting of ways.”
Update: The Palms has issued the following statement confirming Jeannetti’s departure:
After a very successful two years, The Palms Hotel & Spa has parted ways with Executive Chef Frank Jeannetti in October 2011. A cornerstone of The Palms overall dedication to wellness and environmental friendliness, the hotel remains committed to its culinary philosophy of “natural gourmet cuisine”. The hotel’s signature restaurant, Essensia, will continue to offer guests healthful and flavorful dishes created, with a genuine focus on sourcing the best local, sustainable and organic ingredients available. Essensia enthusiasts can expect a new seasonal menu very soon…
Follow Short Order on Facebook and Twitter @Short_Order.
