Jim Gerhardt to return to Oakroom (edit)

[Robin Garr]

Chef Jim Gerhardt, who left the Seelbach Oakroom with sous chef Mike Cunha several years ago to found Limestone Restaurant, is returning to the Seelbach to resume duties as Chef, Helene Kramer, PR director with Bisig Impact Group, the Seelbach's public-relations firm, confirmed today.

Gerhardt will do double duty, retaining his post at Limestone while adding the Oakroom to his portfolio, Kramer said, likening Gerhardt's role to that of restaurateurs like Thomas Keller (French Laundry) and Daniel Boulud (Daniel), who supervise and put their personal stamp on numerous restaurants under their care.

Kramer said management conducted a national search for a chef to replace Todd Richards, who left the Seelbach last autumn with several of his staff to found One Flew South, an upscale restaurant in Atlanta Hartsfield airport. Cunha, meanwhile, had coincidentally left Limestone last fall and is now on staff at Sullivan University.

She said Gerhardt had maintained good relations with the Seelbach after leaving and had been helpful in bringing in Richards and previous Chef Walter Loeffler. Now, she said, "he will re-reinvent" the Oakroom's menu in an effort to blend the best of the old with some new approaches.

I'm still trying to reach Gerhardt for more, but thanks to Kramer and Bisig Impact for their quick and complete response.

I have every confidence that Jim can do the job(s) with his usual panache'

I'm very impressed.

With all due respect to the wonderful Seelbach, as well as to Todd, Bisig, Robin and Jim - I do feel that I must step in "graciously" and state the facts as I see them as they relate to this News Flash.

Of course I wish Jim well in his new/old position back in the saddle of the elegant Oak Room as I will always have a fondness for that restaurant; However to be factual, neither Jim nor Mike had anything whatsoever to do with the hiring of myself or Todd; it was all due to the efforts of Larry Hollingsworth. As a matter of fact I hadn't had the pleasure of even speaking or meeting Jim till well after I was relocated and settled in Louisville and at the helm. As for Todd...Well, he was there about 2-years before the two of them even met.

I also feel the absolute need to state that it's a Far-Far stretch to put Jim in the same league let alone the same sentence as Mr. Keller or Daniel for what I consider very obvious reasons...Shame on you Robin.

Honestly though, I do indeed wish all involved with the Oak Room luck for future success.

W...Shame on you Robin.

i don't think Robin made the comparison. my impression was that the oakroom's pr person was making that connection.

W...Shame on you Robin.

i don't think Robin made the comparison. my impression was that the oakroom's pr person was making that connection.

That's the way I read it as well........

If that is the case; Then Mr. Garr has my heartfelt apologies - But, a double shame on you should go out to the Bisbig folks for suggesting something so outlandish as that...I would have thought you guys knew better then that (but nice try/volley anyway).

Walter,

Sounds like the PR folks are just waxing a little too poetic- particularly from a Chef/industry point of view. I don't think they were trying to say Chef Gerhardt is as good as Chefs Boulud or Keller. They were trying to draw an analogy to other Executive Chefs who lead the helm at several top restaurants- and in this case chose two who would have the highest name recognition.
Maybe they should have used Rick Bayless or someone else as an example...

I'm sure there may be other top Chefs who will be offended- this is too tight of an industry to make those kind of comparisons loosly. And getting facts wrong on Jim's relationship with you and/or Todd -if that's the case-is just bad PR.

Deb

Walter, I agree with you that those are pretty outlandish and far-fetched comparisons. HOWEVER, I concur with the other posters that this was not Robin's statement but the PR firm's statement. But, that's what PR firms are supposed to do... paint their clients in the best possible light. Too bad this comparison has really put the integrity of that PR Firm in doubt in my view.

With all due respect to the wonderful Seelbach, as well as to Todd, Bisig, Robin and Jim - I do feel that I must step in "graciously" and state the facts as I see them as they relate to this News Flash.

I also feel the absolute need to state that it's a Far-Far stretch to put Jim in the same league let alone the same sentence as Mr. Keller or Daniel for what I consider very obvious reasons...Shame on you Robin.

Honestly though, I do indeed wish all involved with the Oak Room luck for future success.

I'm glad you used the word "graciously" in quotation marks. And thank goodness you circled back with "honest" well wishes after bashing not only the board's host but a PR firm that has an otherwise decent reputation.

I'm sure we appreciate the correction of your relationship with Jim.

Now, on to the important stuff: Jim has made a mark on Louisville food (along with many others, of course) and I'm anxious to see him do so again.

I'm glad you used the word "graciously" in quotation marks. And thank goodness you circled back with "honest" well wishes after bashing not only the board's host but a PR firm that has an otherwise decent reputation.

I'm sure we appreciate the correction of your relationship with Jim.

Now, on to the important stuff: Jim has made a mark on Louisville food (along with many others, of course) and I'm anxious to see him do so again.

FWIW, I think it was fine for Mr. Leffler to clear up any misstated facts regarding his relationship with the Oakroom and its previous or subsequent chefs. However, and regardless of whether the statement drawing a comparison between Mr. Gerhardt and two celebrated chefs is true or not (which IS opinion, no matter how you cook it), I'm not sure he needed to make that statement. To some degree, it came across as a back-handed insult at Mr. Gerhardt, which seems unncessary. The tone of his "clarification" appeared a little condescending as well.

I should add that it's exciting to hear Chef Gerhardt will be returning to the Oakroom (and that Limestone will continue on).

The comparison is essentially valid. They are likening Chef Gerhardt's role to that of Chefs Boulud and Keller in that they both oversee the operations of mulitple restaurants while not being physically present in them at during the majority of their servce hours. There was no mention of relative skill or ability made, although, IMHO, Chef Jim is certainly no slouch. Perhaps a better point of reference would have been Majid Ghavami, who is both the owner of Saffron's and the general manager of Volare-both of which are also among the town's top tables.

And yes, it does sound as though someone's grapes may have soured somewhere along the line.

The comparison is essentially valid. They are likening Chef Gerhardt's role to that of Chefs Boulud and Keller in that they both oversee the operations of mulitple restaurants while not being physically present in them at during the majority of their servce hours. There was no mention of relative skill or ability made, although, IMHO, Chef Jim is certainly no slouch. Perhaps a better point of reference would have been Majid Ghavami, who is both the owner of Saffron's and the general manager of Volare-both of which are also among the town's top tables.

And yes, it does sound as though someone's grapes may have soured somewhere along the line.

Clay, you are totally right. I need to edit my previous post. There was no mention of relative skill and ability and, YES, Chef Gerhardt is no slouch at all. I feel embarassed about my outburst earlier regarding the comparison. Ooops!

All in all, the focus should be on the fact that Chef Jim is going back to the Oakroom and that is exciting!!

Good to hear that Chef Gerhardt will be back at the Oakroom. As for everything else.....much ado about nothing.