The change of seasons is always an eagerly anticipated event here at fire but along with the new menu, new ingredients, and heartier recipes, this fall will mark some even bigger changes for the restaurant. With the opening of Provenance and Provenance Cafe, at the Cleveland Museum of Art, just about 30 days hence, Doug has been busy working on staffing. As fire grows and embarks on new projects it’s critically important that the mission, the quality, and the spirit of fire remains consistent and consistently high throughout the organization. Doug commented, “The best way we can assure our quality and consistency is to promote talented people from within our own organization into positions of greater leadership and responsibility.” We’re pleased to tell you that is exactly what is happening.
We are very happy to announce the following staff changes. Current chef de cuisine, Ian Thompson will move from the fire kitchen to a new role, yet to be announced. Cameron Pishnery, our current sous chef, will become fire’s next chef de cuisine, and David Treaster will move up to the job of sous chef. All of these men have been a part of the fire team for many years. They are all outstanding chefs and passionate culinary experts.
We asked each chef to reflect on their new positions at fire. Below you can read their thoughts.
Cameron Pishnery-chef de cuisine
“With the rich and warm flavors of autumn right around the corner, I could think of no better time to take on this new role at fire. Fall is my favorite season because not only does it bring my favorite foods, but it is also the start of bringing friends and family together after a year of hard work. To me eating is an experience that encompasses nourishing body, mind, and soul. When I think of creating new recipes for the restaurant I feel a successful dish at fire should remind a guest of their fondest memories of family, friends, and experiences. I look forward to caring forward the traditions and values of the restaurant.
Dave Treaster-sous chef
It seems I’m gifted with a genetic disposition to cooking, having had a St. Louis caterer for a grandmother and a baker/pastry chef older brother. I myself caught the kitchen bug while attending college. Since then I’ve been fortunate to have had the opportunity to work with many of the finest local chefs culminating in my current position with fire. I’ve learned that in any artistic pursuit innovation must be tempered with tradition. Fire embodies this pursuit of excellence within the confines of technique, and our ever expanding palette of local produce, meats, and dairy. In my new role as sous chef I look forward to doing my part to maintain, and elevate the high standards that have brought us this far.
Ian Thompson
It has been exciting to be a part of fire! I am looking forward working with Doug in future roles.
Congratulations and best of luck to Cameron and Dave in these new expanded positions!
Post and photo by Amy Viny
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