Jaime Gomez Ortiz To Take Helm of Sub Zero Vodka Bar’s Kitchen

15 May

St. Louis May 15, 2014 – Chef De Cuisine Gilberto Espinosa from Gamlin Whiskey House and Kitchen Manager Jaime Gomez Ortiz from Sub Zero Vodka Bar will manage the kitchens for Gamlin Restaurant Group when Ivy Magruder leaves on June 8 to become Executive Chef at the St. Louis Art Museum for Bon Appétit Management Company.

Espinosa has more than 20-years of experience in some of St. Louis’ best kitchens. “He was integral in creating Gamlin Whiskey House’s new spring menu, and we are confident in his leadership abilities in the kitchen,” says Gamlin Restaurant Group Proprietor Lucas Gamlin.

Ortiz has been with the Gamlin Restaurant Group since 2009 at Sub Zero Vodka Bar. He has spent the past 11 years in kitchens throughout St. Louis. “Jaime’s influence in the kitchen is one of the keys to the success of Sub Zero Vodka Bar. His emphasis on teamwork fits in ideally with the Gamlin Restaurant philosophy,” says Gamlin Restaurant Group Proprietor Derek Gamlin.

Chef Vu Hoang will remain in his role as sushi chef at Sub Zero Vodka Bar. Ortiz and Espinosa will also assist with the kitchens for Gamlin Events and Catering and Taha’a Twisted Tiki.

During his eight months with the Gamlin Restaurant Group, Magruder trained, mentored and managed the kitchen staff in preparing Gamlin family recipes and creating new menu items to compliment the restaurants’ extensive cocktail selections.

“Family is the cornerstone of our success, which is why when Ivy told us he had a new opportunity that will allow him to spend more time with his family, while expanding his skills beyond the traditional restaurant environment with an international business, we fully respected his decision,” said Lucas Gamlin. “We will miss him and wish him continued success.”

The leadership of the Gamlin Restaurant Group is currently looking for a new Corporate Executive Chef to manage the restaurant and catering kitchens, expand Gamlin Events and Catering, develop innovative menu options, and help grow the restaurant group.