Major Chef Shift at Newly Risen Flour in Moreland Hills

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Less than six months into its run, Flour (34205 Chagrin Blvd., Moreland Hills, 216-464-3700) has lost its opening chef and partner Chris DiLisi.

"I wanted to move on," says DiLisi, whose last day was a week and a half ago. "We had drastic differences of opinion on how to run a restaurant." Despite working for Minnillo at Baricelli Inn for five years, the chef says that being partners is a drastically different arrangement.

Rather than find a replacement for DiLisi, chef-owner Paul Minnillo says he will be stepping in to fill the role.

"I'm taking over and I'm thrilled to be back in the kitchen," Minnillo says. "I'm excited, now it's 'Paul Minnillo's Flour.'"

In addition to losing DiLisi, Flour also lost its GM, Krista DiLisi, who departed along with her husband Chris. Minnillo says that he's more than thrilled with her replacement, Devin Rench, an experienced manager who previously worked at Moxie and Morton's.

"I could not do this without my new manager," Minnillo says of his move behind the line.

Other changes at the restaurant include new items, larger portions, happy hour, and staying open between lunch and dinner. "I've been listening to some feedback from customers," notes Minnillo.

As for DiLisi, he is on the hunt for a new home, preferably one of his own making. He has nothing but the best for his old employer and partner.

"I wish them well," he says "I have nothing but love for Paul. But I'm ready to move on and look for the next thing."

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Douglas Trattner

For 20 years, Douglas Trattner has worked as a full-time freelance writer, editor and author. His work on Michael Symon's "Carnivore," "5 in 5" and “Fix it With Food” have earned him three New York Times Best-Selling Author honors, while his longstanding role as Scene dining editor garnered the award of “Best...
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