Tavern’s new chef

March 1

My former Cordon Bleu classmate — the only one I know of on the New York dining scene — is resurfacing. Brian Young, the Chinese-Canadian who made a bit of a splash with Mainland back in 2005, is the new chef at Tavern on the Green.
Brian was fired from Mainland last June. I’m not sure why, but someone who knew more than I said that Brian proved to be “not particularly warm and fuzzy.”
He also had a brief stint at Citarella — so brief that you probably wouldn’t remember — before that restaurant’s kitchen was taken over by Brian Bistrong, who then went on to The Harrison and Citarella’s pastry chef, Bill Yosses, who now is doing the bidding of Laura Bush, became executive chef until the restaurant closed.
Anyway, Brian replaces John Milito, who apparently is leaving to work in a country club somewhere. Brian takes up the position next week, but he won’t likely be introducing a menu of his own until June, as John Milito already had the Spring menus in place when he announced his departure.
And there you have it.