For a veteran chef, it's gratifying when a person who started out with them returns to the fold. It's even better when the returnee is coming off cooking gigs at Wolfgang Puck's Spago, Joachim Splichal's Patina and Heston Blumenthal's iconic Fat Duck in Bray, England. People with this kind of experience just don't hit the job market that often. And it works out perfectly if you're Allen Susser, and you happen to be looking for someone to handle your new gastropub concept. The result is the ...
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