Genoa has announced that Daniel Mondok will be joining Genoa as Sous Chef. Daniel was most recently the chef at June, before that, Sel Gris, which burned in 2009.
June has been getting somewhat mixed, so it will be interesting to see what they are planning to do if Daniel is leaving.
“I’m very excited to have Daniel join the team. Genoa’s kitchen has had a long tradition benefiting from the creative teamwork of great chefs over the years. Our first year was such a success because of a hugely talented kitchen crew that thrived in the collaborative process. Having someone with Daniel’s skills and creativity on-board will be a great addition.” –David Anderson
“Since moving here in 2003, I have always been intrigued with Genoa’s history as a home-base for great Chefs like Jerry Huisinga and Cathy Whims. I was blown away by my last meal here: the skill of my server, Lee, and the sophistication of the room was perfectly matched to what I experienced on my plate. I think Genoa is offering something unlike any other restaurant in Portland. Not only am I excited by the challenge of the format and cuisine but having the chance to work with a good friend with David’s talent and experience made the decision a no brainer! It’s going to be fun.“ –Daniel Mondok
The change will take effect on Tuesday December 8th.
[sorry this post was such a mess when it first went up. Posting via iPhone can be problematic ]
will it be tuesday the 7th or wednesday the 8th?
Most recently at Sel Gris? I thought he was most recently at June.
Food Dude says
oops! You are correct.
All fine and good, but what’s missing from this piece is why he’s leaving June. Based on my experience with his food, June would seem to be a better fit.
I always knew the day would come that I would one-up Food Dude, thereby elevating myself to official food-nerd status.
I thought the chef at June was Gregory Perrault, or is he the owner??? I have seen Greg cooking and thought he was chef and Daniel was sous…….
Food Dude says
The June review will give more information: https://portlandfoodanddrink.com/2010/10/review-june/
Food Dude says
So who knows what’s going to happen over at June?
Without throwing down a bunch of gossip, I had a very good friend who was one of Greg’s sous chefs. He lasted about 6 months. This, it turns out, is about the average time that people who have to work with Greg last. He has a long history of burning through sous chefs that has nothing to do with skill or ability. The guy may be talented, but he should probably be working by himself because no one seems to be able to stand him. Cheers to the first sous to last a whole year with Greg, maybe this could be a contest of some kind?
Jus jus says
I don’t think it’s any secret about Perrault’s impersonality. You can have the most talented cooks, the best product, a great space, if there is no camaraderie in the kitchen it won’t work.
Sean Temple (most recently of Alu) is working at June. Maybe he will win the contest?
Yes, Greg does not play well with others. Many a good sous had gone through DOC when he was there. I’m happy that Sean has landed somewhere as he is very good. He did an amazing job in the tiny space he had to work in at Alu.
Yes he did, and all of us who worked with him miss his wonderful food :( By the way, anyone out there need an ex-Alu server? ;)