Taking his place in the tiny kitchen is JaiJuan Sheffield, who comes to the single-dish concept from stints at Ray’s the Steaks (both locations) and Clyde’s at Gallery Place , high-profile, high-volume establishments. Maupillier says he worked with his successor for about a month before leaving.
The chef’s next step? “I’m in the market for a restaurant of my own or helping anyone out” until he finds the right real estate. His first choice is in the Chinatown/Penn Quarter area, which he appreciates for its “energy, culture, tourists and great chefs.”