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Published August 25, 2010 at 5:00 a.m.
After running the Daily Planet’s kitchen for eight months, Chef Michael Clauss, who came to Burlington by way of Daniel Boulud’s restaurant and catering company, has stepped down as executive chef. “He is eventually planning on doing his own thing,” explains Planet co-owner Copey Houghton. “Probably in the spring.”
Clauss’ sous chef, Chris Miller — who previously worked at Smokejacks and Asiana House — will step up to replace him. “He’s a good guy to work with,” says Houghton, who adds that the style of food will remain pretty much the same. “Michael is a very good teacher,” he says. “He has taught our staff a lot of positive things.”
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About The Author
Suzanne Podhaizer
Bio:
Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.
Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.
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