Six Burner’s new chef is Philip Denny–an erstwhile cook at Lemaire in Richmond. Denny returns to Richmond by way of Philadelphia and D.C. Given his background and cooking style, Six Burner’s sustainable farm to plate approach is likely to continue along with its emphasis on ‘nose to tail’ cuisine.
Richmond magazine has the details. Maybe the coolest tidbit is that Denny has ‘foie gras’ tattooed on his knuckles.
Restaurant week might be the perfect time to check out Denny’s adjustment to Six Burner (if you can wait that long!)
HT: Chad Anderson