Southpark Seafood, the 20-year-old downtown seafood staple, tells Eater it has officially brought on Christopher Robertson in the role of executive chef. Robertson fills the void left by chef Ryan Gaul, who now leads The Woodsman kitchen, and in an interesting switcheroo, Robertson most recently cooked at Roman Candle Baking Co., sister-restaurant to The Woodsman.
In an email to Eater, manger Jason Gerlt writes, “Throughout the interview process, Chef always homed in on the belief that great food begins at the source, and this resonated with our team. Plus, it didn’t hurt that we were able to snag him away from the same company that our previous chef left to — a little healthy competition is good for any business.”
Robertson brings experience in New York kitchens, mostly in restaurants within the Danny Meyer empire, including North End Grill, Maialino, and Tabla, and he’ll continue Southpark’s latest trajectory of working to update its seafood options while keeping many of the classics. His new dishes have already appeared on the menu, including “Salt Baked Prawns,” grilled octopus, and fettucini with uni and hamachi crudo.