The Wine Market has elevated sous chef Andrew Weinzirl to the position of executive chef, the restaurant’s owner, Chris Spann, announced on Oct. 14. Weinzirl takes over from Chris Becker, who left to join the Bagby Group.
“I wanted to find a chef that understood my culinary philosophy but who also had his own approach to food,” said Spann in his press-release statement, who added that Weinzirl has been running the kitchen for a month prior to his promotion.
After graduating from the Baltimore International College, Weinzirl put in time at Linwoods, The Dogwood and The Chameleon, with a sojourn in between at the James Beard-award dinning Highlands Bar and Grill in Birmingham, Ala.
Among the offerings on Weinzirl’s first Wine Market menu: lobster and pasnip soup, a house-made short-rib hot dog with apple kimchi, a pine nut and pinot noir risotto with wild mushrooms and Parmesan sage broth and a pan-roasted Creekstone Farms bistro steak with potato-kohlrabi gratin.