Matt Blondin is no longer at Momofuku Daishō

Matt Blondin, the ambitious Toronto chef that came up through Colborne Lane’s modernist kitchen before opening Acadia in 2011, is leaving his most recent post as Daishō’s executive sous-chef. Blondin has bounced from one acclaimed restaurant to the next in recent years, leaving Acadia after a little more than a year and Daishō after an even shorter stint. Interestingly, his departure follows Patrick Kriss’s sudden exit from Acadia last week. Perhaps he’s eyeing his old gig?