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Talula’s New Chef

Posted by Foobooz on September 6th, 2011

On Saturday Talula’s Garden announced Sean McPaul, the chef de cuisine at the Washington Square restaurant would be the new Executive Chef. McPaul follows opening chef Michael Santoro who left in late July and Matt Moon who lasted only a moment.

McPaul has been in the Talula’s Garden kitchen from the start and has previously worked at Parc and San Francisco’s Bacar and Quince.

Talula’s Garden has a chef [The Insider]

Talula's Garden
210 W Washington Square, Philadelphia, PA

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    This entry was posted on Tuesday, September 6th, 2011 at 12:18 pm and is filed under Food Nerd News. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

    • http://gardenkitchenhome.blogspot.com Kaytie @ GardenKitchenHome

      I was just there on Friday, and I completely forgot about the chef fiasco. Hopefully McPaul will be around for a little while because when I was there, the food was impeccable. I’m looking forward to going back.

    • foodie77077

      Good for him. It is nice to see someone with integrity and heart was chosen over a a loser with a great resume. Hopefully more restauranters will take a chance on young guys with the fire burning inside them, then the resume chefs who seem to fail more often then not.

      • Tiffany

        That is a bit harsh. Just because someone has a great resume doesn’t mean they don’t deserve a chance at a good job! Congratulations to Sean – he obviously proved himself in keeping the boat afloat!

    • http://www.mororestaurant.net Chris Greene

      Funny that you mention fire burning inside. It’s kind of like some college QBs that have never proven themselves anywhere, but come in with a bunch of hoopla and never amount to anything. They smolder out before they even turn 30, leaving a slew of damaged concepts (and strapped restaurateurs) in their wake. Foam, smoked watermelon and tweezers are awesome unless you never learned how to work the line or manage a kitchen on your way to a head-stretching title with a wallet-stretching salary.

    • http://www.mororestaurant.net Chris Greene

      I’ve worked with and for, as well as hired, more than a fair share of “resume chefs.” All they bring to the table is improper execution of unproven dishes and the inability to adapt to systems that are already in place for a reason. If they’d just take the good job and keep their mouth shut and nose down for a few weeks instead of trying to make changes for the sake of making changes, maybe their resumes wouldn’t have so many entries. I don’t even read resumes anymore, other than to find the holes and weed out liars.

    • benson

      chris greene, whom ever you are, I laud your words. tiffany, please review the comments. if you still find your comment appropriate or sensical, please refrain from commenting at all. or maybe just stop thinking all together. finally, lets hope the food gets better. it was overwrought and under delivered from the start.

      • Tiffany

        Wow! Nice. Maybe I know chefs who have worked hard for their resumes and busted their asses on the line for years. I have just as much right to comment as anyone.

    • Crr777

      Hah. Seriously benson. And what kind of food do you define as appropriately wrought and appropriate delivered? Because I believe Talulas (and Sean) are executing extremely well thought out, and very passionate food for the Philadelphia area.

    • Tiffany

      Forgive me if I don’t understand the derogatory meaning of a “resume chef”. To me, having an impressive resume doesn’t mean you have an uncontrollable ego. Now, that I can see is a problem. It’s Aimee’s concept and she shouldn’t have to fight the chef for what is right for her menu. That is male ego and there are a few chefs out there that have great resumes but are also humble and understand that it is a team effort and that they are not God. Personally, I find the trend of fussy plating in this town really tiring and feel like everyone is trying to do the same frilly stuff. Nothing worse than an internet troll who picks on people with a different opinion. I wish Aimee the best with her beautiful restaurant.

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