Less than a year after taking over the kitchens at the celebrated and controversial Antietam, co-executive chef Brion Wong is out Metro Times first reports. The chef wrapped his final service last Saturday. "I'm the type of person who gets bored easily," Wong tells editor Serena Maria Daniels about the switch, adding that he rarely stays in one place longer than a year. Chef Jestin James Feggan will step into the role of full-fledged executive chef with presumably few hiccups in service considering the pair have worked together since the November relaunch. Wong says he plans to stay in Detroit for the time being and has a few pop-ups in the works.
Wong and Feggan's contributions at Antietam have met with rave reviews. Eater's national restaurant editor Bill Addison recently visited the deco gem and pronounced it "the most deftly executed cooking" he ate while visiting Detroit. Meanwhile, Hour Detroit's Christopher Cook deemed his dining experience at Antietam "spectacular." Eater has reached out to both Wong and owner Gregory Holm on the changes. Stay tuned.
Update, 09/14, 10:31 a.m.: In an email to Eater, owner Gregory Holm writes:
I am absolutely grateful for the time that Antietam had with Brion. He had always been absolutely professional and wise beyond his years. And although it was wonderful having him and his family move to Detroit to assist in the opening of Antietam. We are all happier than ever with our current roster of cooks and chefs. And I am personally even more inspired to continually push our limits, and to expand the idea of the Detroit dining experience.