Edmund’s Oast Hires Bob Cook as Executive Chef

Edmund’s Oast today announced that Bob Cook, the longtime chef de cuisine at Cypress and Artisan Meat Share, will take over as executive chef at the Morrison Street restaurant starting on Tuesday, June 6th.

“Bob Cook has been a friend of the restaurant since its inception and we are excited about the talent and energy he will bring to the culinary program,” owner Scott Shor said.

Cook had worked closely with Craig Deihl for ten years at both Cypress and Artisan Meat Share and helped develop their butchering and charcuterie programs. He also started a condiment company called Burnt & Salty that sells popular sauces and Korean mustard.

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