The Clinton Library and their restaurant 42 Bar and Table have always been blessed with a strong culinary team since long-time restaurant industry professional Michael Selig took over as Food and Beverage Director. This week they unveiled their finalized culinary team after executive chef Gilbert Alaquinez departed to start his own venture.
Taking his place will be the well respected Andre Poirot. His name may not jump out for those newer to the food scene in Little Rock, but ask around those who have been in the food scene for a while and Poirot commands a respect and admiration from his time in Little Rock. Most recently you could find Poirot running special event dinners at the Capital Hotel, adding even more experience to their culinary team.
Previously he worked as the executive chef at The Peabody Little Rock between 2004 and 2013 and at the Crowne Plaza Little Rock from 2013 to 2017. He was previously executive chef at the Royal Sonesta Hotel in New Orleans and chef de cuisine at the Princess Hotel in Bermuda. Born and raised in the Alsace-Lorraine region of France, Andre received his culinary diploma in 1977, after which he trained in some of the finest kitchens in France and the United Kingdom.
Poirot joins Jason Morrell who was hired several months ago as the chef de cuisine heading up the 42 Bar and Table restaurant. Morrell was the chef and owner of Starving Artists Café from 2006 to 2014 and was previously chef at Sonny Williams’ Steak Room, Simply the Best Catering, and Philander Smith College. Jason graduated from the Florida Culinary Institute.
Rounding out the culinary team is Jeremy Pittman as the pastry chef for the restaurant and their banquet services. Pittman was the co-owner and chef of Pizzeria in the Heights and previously owned Palette Catering. Both his pastry skills and catering experience will be put to good use at the Clinton Center.
Combined it is one of the strongest culinary teams with the deepest industry background in the city. It should set 42 Bar and Table up to continue to be a destination restaurant for both lunch and dinner.
Selig says that they are working on a new menu for the restaurant that will likely be released sometime after the first of the year. Expect plenty of specials in the meantime to accompany the existing menu while they are trying out new dishes.
