Dionicio Jimenez, who's been chef at the Society Hill Mexican spot Xochitl since its opening, has given notice.
Jimenez has joined the still-unnamed Stephen Starr Mexican project at 2013 Chestnut St. as exec chef, Starr told me.
And Nicio is jumping in with both feet. Starr said the chef is booked to leave town on Friday with Starr development guys Chris Painter and Bradlee Bartram on a culinary trip to Mexico City, Oaxaca, and Puebla.
In his 2007 review of Xochitl, The Inquirer's Craig LaBan praised "Jimenez's vision -- an intimate understanding of authentic flavors updated with a contemporary touch, high-grade ingredients, and a lightness that defies the leaden and over-spiced cliches of Mexican cooking."