New Executive Chef for Metro Lafayette

Lafayette-raised Kirk Bruderer brings three-star culinary experience to East Bay eatery.

East Bay-native Kirk Bruderer is bringing his impeccable culinary resume back home, taking over as the new executive chef for Metro Lafayette. Bruderer, born in Berkeley and raised in Lafayette, has worked under such A-List chefs as Paul Bertolli at  Oliveto in Oakland, David Kinch at Saratoga's Sent Sovi and Manresa, and Thomas Keller at Yountville's French Laundry. He also studied in Europe in the three-Michelin star restaurant L'Esperance in Burgundy and Moush Moush in Lausanne, Switzerland.

Bruderer came on board last week and is currently in the process of introducing several new dishes to the menu, including wild king salmon with Du Puy lentils and tarragon beurre blanc, housemade Parisian gnocchi with seasonal veggies, crispy braised veal breast with swiss chard and parsnips, and organic chicken breast with roasted fingerling potatoes, wild arugala, bacon, mustard vinaigrette, and jus. (whew)

The restaurant is thrilled to have Bruderer on board, says co-owner Erika Pringsheim-Moore. "We anticipate that he will help refine Metro's menu, while continuing to focus on the use of local and seasonal ingredients."

Metro Lafayette, 3524 Mt Diablo Blvd., Lafayette, (925) 284-4422, metrolafayette.com.

Posted at 03:12 PM in Diablo Dish | Permalink