A highly-coveted position has recently opened up at one of Tampa Bay’s most recognized eateries, and both local and out-of-town chefs are encouraged to apply.
This week, Seminole Heights’ Modern American restaurant Rooster & The Till announced that it’s looking for a new executive chef.
A post from Rooster & The Till’s Instagram says that the Seminole Heights restaurant offers a four-day, in-house workweek, relocation assistance for out-of-town chefs, access to a wellness program, and profit share opportunities.
Lampe previously worked as both a sous and catering chef for Mise en Place alongside Rooster & the Till chef Ferrell Alvarez before co-founding and opening Rooster & The Till in 2013
In a phone call with Creative Loafing Tampa Bay, 45 year-old Lampe says that the decision to hang up his apron was a long time coming. Factors like stress, money, health and most importantly, wanting to spend more time with his wife and daughter, led him to step away from the kitchen for the first time in 25 years.
"As a leader in the kitchen, you have to put your staff and and the restaurant first—and I enjoy doing that. But I'm getting older and I can physically feel the effects of being in the kitchen all day every day," Lampe says. "My daughter is turning six in a week, and the major reason I'm doing this is because I want to spend more time with her. I've missed out on some big things over the years."
Lampe will helm the kitchen at Rooster & The Till until March 4, before making the transition into his corporate position as a Tampa Bay sales representative for Gourmet Foods International.
The restaurant’s most recent sous chef Suzanne Crouch—also known for her work at Cass Street Deli and Corner Club—recently left the Seminole Heights restaurant at the end of last year, too.
Chefs from both Tampa Bay and beyond can apply by sending their information to co-owner Alvarez at [email protected], who received a James Beard nomination for “Best Chef in the South” in 2017.
Although Tampa Bay was snubbed on stars when the Michelin Guide made its Florida debut last year, Rooster & The Till did receive the prestigious Bib Gourmand accolade (alongside Ichicoro Ramen and Roccca) with Lampe as its executive chef.
For the latest updates on this Tampa hotspot, head to its website or follow its Instagram @roosterandthetill.
This week, Seminole Heights’ Modern American restaurant Rooster & The Till announced that it’s looking for a new executive chef.
A post from Rooster & The Till’s Instagram says that the Seminole Heights restaurant offers a four-day, in-house workweek, relocation assistance for out-of-town chefs, access to a wellness program, and profit share opportunities.
After years of working in Rooster & The Till’s award-winning kitchen, Chef Brian Lampe “is retiring out of the kitchen,” according to the restaurant.
Lampe previously worked as both a sous and catering chef for Mise en Place alongside Rooster & the Till chef Ferrell Alvarez before co-founding and opening Rooster & The Till in 2013
In a phone call with Creative Loafing Tampa Bay, 45 year-old Lampe says that the decision to hang up his apron was a long time coming. Factors like stress, money, health and most importantly, wanting to spend more time with his wife and daughter, led him to step away from the kitchen for the first time in 25 years.
"As a leader in the kitchen, you have to put your staff and and the restaurant first—and I enjoy doing that. But I'm getting older and I can physically feel the effects of being in the kitchen all day every day," Lampe says. "My daughter is turning six in a week, and the major reason I'm doing this is because I want to spend more time with her. I've missed out on some big things over the years."
He compares his life as a professional chef to the movie "Groundhog Day," explaining that he needed a massive, overhauling change in his life."I want to spend more time with her. I've missed out on some big things over the years."
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Lampe will helm the kitchen at Rooster & The Till until March 4, before making the transition into his corporate position as a Tampa Bay sales representative for Gourmet Foods International.
"This current team at Rooster has been the most enjoyable group of people that I've had the pleasure of managing," Lampe says. "They're loyal, hard working and not only have my back, but they always have each other's backs too."
The restaurant’s most recent sous chef Suzanne Crouch—also known for her work at Cass Street Deli and Corner Club—recently left the Seminole Heights restaurant at the end of last year, too.
Chefs from both Tampa Bay and beyond can apply by sending their information to co-owner Alvarez at [email protected], who received a James Beard nomination for “Best Chef in the South” in 2017.
Although Tampa Bay was snubbed on stars when the Michelin Guide made its Florida debut last year, Rooster & The Till did receive the prestigious Bib Gourmand accolade (alongside Ichicoro Ramen and Roccca) with Lampe as its executive chef.
For the latest updates on this Tampa hotspot, head to its website or follow its Instagram @roosterandthetill.
