ONE of the bigger shockers in Manhattan’s culinary community came four years ago when Sottha Khunn announced his resignation as executive chef at Le Cirque.
In the midst of problems with union workers and other such concerns – and reports of the chef smashing numerous plates in frustration – Khunn left the chic eatery, never to be heard from again.
Those who thought Khunn went back to his native Cambodia after quitting were right – he did, briefly.
But the talented toque came back to Manhattan to work as a private chef in the kitchen of one well-to-do customer, Citigroup chairman Sandy Weill.
Khunn was sporting a smile at a party for legendary chef Paul Bocuse in the home of Daniel Boulud last Friday night, where Boulud, Khunn’s predecessor at Le Cirque, was overheard saying how relaxed his former colleague looked. “He is traveling the world and finally having some fun,” he quipped.
* Chef Rocco DiSpirito, who’s gone from the kitchen to the studio as a food authority on WOR radio, has published another book, “Rocco’s Italian-American.”
The tome features (surMama’s meatball recipe and some family history, but no mention of his historic implosion on “The Restaurant.”
* Despite the usual delays, B.E.D., sister to the Miami restaurant that features food service on actual beds, is planning a mid-December opening on West 27th Street.
“We’re sending out pillows to VIPs with a special response-line phone number,” says a spokesperson.
* Celebrating anniversaries this month are Chanterelle (25 years) and Michael’s (15 years). Tao marks its fourth birthday this Friday night with a splashy, Vegas-theme private party, where Marc Packer and his partners will unveil their plans for the opening of Tao Las Vegas in April.