Herons Names New Executive Chef

The Umstead Hotel‘s Herons Restaurant has a new executive chef, Paul Kellum, who comes from Vail’s Blue Moon Restaurant and Bar.  Kellum replaces Phil Evans after Evans’ sudden and somewhat mysterious departure from Herons.

Here’s a link to Kellum’s menu at the Blue Moon.  I’ll be interested to see what he does here in North Carolina.


Thanks to Dana at gogoraleigh for the tip!

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14 Responses to Herons Names New Executive Chef

  1. Anonymous says:

    I heard they roll out his new menu wednesday.

  2. Anonymous says:

    Well I hear that’s true but it’s next wednesday. This wednesday, don’t expect much more than even older style food

  3. Anonymous says:

    I hope the new menu is a little more in this decade than the one he had at Blue Moon. The Blue Moon menu reads very similar in price and flavor profile to that of Second Empire. We’ll see in a few weeks, though.

  4. catena says:

    Just saw the google original post. Here’s a link to his other corporate credentials:

    http://www.greatwolf.com/Locations/Williamsburg/media/WilliamsburgMenu0107.pdf

    Now I hate to be the cynical one as always, but this looks like a downhill slope for Heron’s Restaurant. This guy just has corporate chef sellout written all over him. In my experience, those who work for big soul-less corporations put out mediocre soul-less food as well. I say this only from having been to Heron’s and having food on par with NYC. The stuff this guy has on his other menus just screams hodgepodge shit.

  5. Anonymous says:

    well I took a look at his older stuff and those places are very impresive maybe he decidied to get back to his fine dining roots and get out of the Corp world well Im going to give it a shot and guess we will see has to be better than Phil Evans cusine I mean I travel the world and eat all over his food was ok but way overpriced and I hope that has changed.

  6. Anonymous says:

    “Phil Evans after Evans’ sudden and somewhat mysterious departure from Herons” he was fired for being the Teranical chef who treated his staff with disrespect. Yes that was a great person to look up to as anyone who has worked for him could tell you.

  7. Kelly says:

    He was a very strange guy

  8. Anonymous says:

    Either way it will be herald as the Emperors New clothes. There it seems as though you can put a piece of crap on a shinny plate and they say it fabulous because you are sitting in a bueatiful room while you eat it. Even Chef Evans was able to be the toast of the town if only by his association with The Umstead, not his ability to produce fine quisine. I often found his food simplistic, bland and lacking imagination.

  9. Anonymous says:

    Chef Paul Kellum is a joke. Not only is he failing miserably but he is under qualified for the umstead and he is completly in over his head. Knowing insiders from the umstead I hear that 90% of his food is frozen and if you have eaten in herons in the past couple of months you can tell that something has gone terribly wrong. What a mistake it was to choose a face for a restaurant and not a chef!!!!!!! Anyone that knows of the Four Diamond Dinners Knows that Paul Kellum was the laughing stock of the night even his own staff was embaressed to send out such mediocre food. It should really tell you something when majority of his staff has left because the Umstead lacks Leadership and professionalism. Good Luck trying to gain back loyal customers when there is such decline in the one place that draws locals looking for a great meal.

    Good luck in the future,
    Disapointed Patron

  10. Varmint says:

    OK, if you’re going to come on here and rag on Paul Kellum, please have the guts to identify yourself. I’m going to leave this post, primarily because I sense this was written by a former employee of Herons (an obviously disgruntled one).

    Folks, you should know that even though you may try to be anonymous here, that I still get a record of your IP address, which can lead me to your place of employment. The person who posted this works at the same place as a former employee of the Umstead hotel. That’s all I’m going to say.

    I actually had lunch at Herons on Tuesday. One dish was very good, one was just OK — not well conceived. It’s still horribly expensive, but that’s the way they do things there, I guess.

  11. bowtie says:

    Well, in defense of Phil Evans, he worked hisself hard to get those 4 diamonds….
    he is a plus one chef, and came from a 5 star background. I have had the pleasure of enjoying his culinary delights from his old St. Regis days in Vail and Houston.
    He was always very creative and innovative…I think he will be missed in the long run, I for one, was very sad to see him leave-for what ever the reasons……..
    I wish him well, and sincerely hope he has the good fortune to be able to start again in another restaurant soon…

  12. Bernny F. says:

    I don’t think the problem is Chef Paul or any other employee. The problem resides right with the company. They want to run before they walk. They want Chef Paul to shine as soon as possible and in my opinion he is trying so hard that he is burnning his bridges with customers and quality.

  13. ac says:

    FYI. Chef Paul has been gone, there is a new hire coming in soon.

  14. petergriffin says:

    That is correct, Chef Paul is gone. The new chef will be there on the 1st of March.

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