Le Bec Fin chef shakeup
Exec chef Walter Abrams is out after 7 months.
Le Bec Fin chef shakeup
Michael Klein, Philly.com
Le Bec Fin owner Nicolas Fanucci with Walter Abrams and Jennifer Smith at Feastival in September 2012. MICHAEL KLEIN / Philly.com
It took Georges Perrier years to fire himself as executive chef of Le Bec-Fin.
But as Foobooz reported today, seven months into the new incarnation of Le Bec Fin under new owner Nicolas Fanucci, there's been a parting of company with exec chef Walter Abrams and Abrams' fiancee, executive pastry chef Jennifer Smith.
Sous chefs are taking over immediately, at least in the short term.
That's pretty much all that's known.
Fanucci, his rep, and Abrams/Smith did not return my calls.
Comments (27)
workin for french people sucks, they are real jerks— FunCakes- Fanucci is French?? Don't tell him that.— andy
- i wouldn't want to have a husband & wife working for me— main liner
- Michael, you mean they only call you first if it is a positive PR expedition?— Earl J
- Bring back the little frog.— Wilhelm Von Humboldt
- Who dat rep.can he cook?— Paul Deon
- Backstage at the Bolshoi is tame compared to what goes on in a great kitchen. And, they have plenty of knivers in those places.— BillyBob369
- The place is way past its shelf life, it is inevitable that it goes the way of the dinosaurs...— icantbelieveit
- Working for Italians is always crazy and unpredictable, consider the evil drama around the family that owns the Victor Cafe in South Philadelphia! Very evil, tragic story! Crazy people!Rule # 1 in owning a restaurant: NEVER hire a Chef and his fiancee together as part of your reatsurant team! Always a disaster. Tell the Chef to find a "love" outside WORK. (HTML deleted)— JoshuaFrySpeed
- Husband and wife teams = death. Any idiot knows this.— JoshuaFrySpeed
- Fanucci is french, google it— FunCakes
- Stay away from this place, especially if you are ready to go there for a special occasion. they singehandedly--actually it was a LBF team effort--ruined my girlfriend's 50th birthday dinner.
Instead of a great night/memory for us it has now been one tainted by the overall rudeness, incompetence and sub-par food at unwarranted prices.
Not even close to the golden era under Chef Perrier. Avoid.— Temprock - Zzzzzz— ..Jay Grace
- "FunCakes" I'm French and I have a business around here, I don't think any of my employees are complaining working with/for me!Your comment make no-sens! On the other hand Fanucci is like Georges Perrier, arrogant, pretentious and snob but without his talent.....— thegone
- Overrated and overpriced is not a recipe for success.— farley
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Michael Klein, the editor/producer of philly.com/Food, writes about the local restaurant scene in his Inquirer column "Table Talk." Have a question? Email it! See his Inquirer work here.
Reach Michael at mklein@philly.com.
Michael Klein
Philly.com
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