Sbraga & Co. Hires New Chefs

January 15, 2016
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Sbraga & Company, celebrated chef Kevin Sbraga’s newest restaurant, has hired Justin Petruce as its new Executive Chef, and Erika Weisflog as its in-house Pastry Chef. 

Sbraga and Company hires Justin Petruce as Executive Chef in Jacksonville Florida

Petruce, a 2007 graduate from Johnson & Wales University — Charlotte, comes to Sbraga & Company from Petruce Et Al in Philadelphia, where he served as a co-owner and co-executive chef with his brother, Jonathan. His professional experience includes time at MéMé, Fish, and Twenty21 in Philadelphia, and Moto in Chicago. He has been invited to cook at the legendary James Beard House in New York City twice in his career. As the new leader of Sbraga & Company’s culinary operations, Petruce will oversee vendor relationships, staff development, and day-to-day maintenance of Sbraga Dining’s high operations and service standards.

Sbraga and Company hires Erika Weisflog as Pastry Chef in Jacksonville Florida

Weisflog is a 2005 graduate from Johnson & Wales University — Charleston. After working as a chef for various catering companies, corporate dining concepts and AAA-rated restaurants in Northeast Florida, Erika ventured served as the executive chef at Rue ThirtyTwo in Southern Pines, North Carolina; executive chef of Bella Monte International Market & Café in Virginia Beach, Virginia; and executive pastry chef at Thirty 7 North and Eurasia restaurants in Virginia Beach. Weisflog will manage the restaurant’s in-house bakery operations and recipe development for all breads, crackers, pastries, and desserts served at Sbraga & Company.

 

“Justin and Erika both understand the importance of honoring ingredients as the cornerstone of cooking at Sbraga & Company. I feel confident entrusting them to maintain our standards and provide leadership to back-of-the-house and the bakery, while bringing a fresh perspective to menu ideation and execution,” said Chef-Owner Kevin Sbraga.

“I’m excited to maintain the quality of food preparation and service that Kevin and his team have started at Sbraga & Company,” said Petruce. “As the restaurant grows, I look forward to working with Southern ingredients, getting to know farms in the area, and spreading our wings with new recipes as the seasons change.”

Foundation is everything to grow,” said Weisflog. “Flavor starts at your food source, but it takes a passionate team to ensure your goal. Working with Kevin and the entire Sbraga Dining team is a breath of fresh air.”

Petruce replaces Greg Garbacz, who returns to Sbraga Dining’s Philadelphia headquarters to continue to serve as corporate Executive Chef for Sbraga Dining restaurant group. Weisflog steps in to expand upon the work of Marqessa Gesualdi, Sbraga Dining’s corporate Pastry Chef.


For more information on Sbraga & Company in Jacksonville, visit their website

Article from Edible Northeast Florida at http://ediblenortheastflorida.ediblecommunities.com/eat/sbraga-co-hires-new-chefs
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