Buddha Bar has announced that it's going to try a little something new this time around when it comes to staffing the kitchen at its DC location. Per a press release, the restaurant "has chosen to reject the traditional executive chef model" and instead has brought aboard Michael Doss and Sandra Celestine to serve as co-sous chefs alongside also-new sushi chef Tetsuya Nakata. They replace former executive chef Simon Volante, who quietly left the restaurant in June 2011 after only just starting at the two-year-old restaurant in February. But why the move to co- sous chefs? A rep for the restaurant tells Eater:
"The restaurant felt that it previously was too confined and limited, as it had to follow protocol on menu items from the flagship restaurant in Paris, and was only recently allowed to make changes to its menu and approach in order to create an identity for itself."
And to create said identity, the new chef team is redesigning the menu to include things like potstickers, monk fish with okonomiyaki and "an authentic Chinese Hot Pot." Which maybe will fare better than the skewering Tom Sietsema gave the place back in Sepember 2010?
Buddha Bar [Photo: Yelp]