Posted by Devra First March 24, 2010 06:00 AM
Globe Staff File Photo/Bill Greene
"Top Chef" watchers will recognize Rocca's new executive chef as the runner-up from Season 1. Deserved or not, she got a reputation for being, er, feisty on the cooking competition show. But there's much more to her career. Over the years, Faison has cooked locally at O Ya, Straight Wharf, Craigie Street Bistrot, Perdix, Pigalle, Olives, and others.
She starts at the South End Italian restaurant today. Former chef Tom Fosnot is going to the Gibbet Hill Grill in Groton.
Faison will gradually incorporate her own dishes into the menu. These include the likes of scallop crudo with grapefruit, olive oil bubbles, and chives; gnocchi di mare with charred lobster, uni, and guanciale; and free-form lasagna with house-made ricotta.
Faison's scallop dish takes obvious inspiration from O Ya's diver scallop with Meyer lemon, olive oil bubbles, and sage tempura, but O Ya chef Tim Cushman should understand.
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ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.