At the end of May, Zagat semifinalist Becca Hegarty will be out and Ryan DiMarco will be in as chef de cuisine at The Cafe Carnegie at the Carnegie Museum of Art in Oakland.
Ms. Hegarty will head the Bitter Ends Garden Project, an urban farm focusing on open-pollinated heirloom vegetables. At night, she will resume her role of garde-manger at Dinette in East Liberty.
Mr. DiMarco, who earned his culinary degree at Johnson & Wales University, is currently the sous chef at Dinette.
In a press release, the Cafe Carnegie’s executive chef, Sonja Finn, who is also the chef and owner of Dinette, said, “Ryan has worked with me at Dinette for three years. I see this as a wonderful next step for him, and have full confidence in his ability to execute the beautiful and nourishing food that the Cafe Carnegie has become known for since its opening last December.”
Ms. Finn added that she “will be forever grateful to Becca for her work to open The Cafe Carnegie.”
Earlier this month, Ms. Hegarty was named one of 60 semifinalists in Zagat's first national "30 Under 30" program. She also was a James Beard Foundation Award semifinalist this year in the Rising Star Chef of the Year category, which honors chefs age 30 or younger who are likely to make a significant impact on the industry.