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Chef no longer at Chimney Park Bistro |
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Written by Sherrie Peif, Windsor Now for NEXTnc
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Tuesday, 10 July 2007 |
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For four years the little tan building has sat inconspicuously in the heart of downtown.
From the outside it looks like any other building.
Its maroon awnings have shaded the entrance for thousands of customers over the years.
And the casual appearance it emotes blends in with what Windsor town fathers wanted for their quaint little town.
But when diners to the Chimney Park Bistro, 406 Main St., walked in, what they experienced was far from quaint or causal.
There was Colorado peppers with HayStack goat cheese fried in a beer batter, oven baked lobster and sherry bisque en croute or even Szechuan pepper rubbed Front Range natural meats Flat Iron steak.
The mouth-watering temptations were the work of renowned chef and co-owner, Florian Wehrli.
As of Wednesday, that is no more, as Wehrli learned his partners in his business had sold their part, and his services were no longer required.
“I don’t know what I’m going to do,” Wehrli said. “But I’m not leaving Windsor. I have a home here and I have some other things I’m working on.”
Wehrli couldn’t say much about the sale because of a clause in his contract that keeps him from talking, but he did confirm he was no longer working at the restaurant as of Wednesday.
Phone calls to the Bistro were not returned.
Wehrli also said the fourth annual Chef2Chef fundraising event that is scheduled for July 31 will still be held as planned.
People around town were stunned to learn the news.
“I loved the place,” Water Valley developer Martin Lind said. “To be honest Florian is the Chimney Park Bistro. And I think that is the regional consensus.”
Windsor Mayor Ed Starck said although he had only eaten there a few times, he knew Wehrli and was surprised to hear of the developments.
“I think its disappointing because he worked very hard to do something very good and very special for the people with the atmosphere and the food,” Starck said.
The Chef2Chef Extravaganza last year raised $12,874.99 to help fund scholarships for up and coming young chefs.
With his classical culinary training in France and Switzerland and credentials including a run as former head chef for a Zagat Guide top-ranked restaurant in Las Vegas, many don’t expect it to take long before the 31-year-old is snatched up by another restaurant.
“I’m sure there are a few people around here that would love to have him on board,” Starck said. | Only registered users can write comments.
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