After four months, chef Rex Hale has departed from Bakers & Hale.
"I have decided to leave my position immediately at Bakers & Hale to spend more time with my family," Hale tells Feast. "I wish them the very best."
The acclaimed St. Louis chef opened the Godfrey, Illinois, restaurant in August with Kelsi Baker Walden, a longtime friend and fellow chef. Bakers & Hale focuses on the locally sourced farm-to-table fare Hale became known for while working with Lodging Hospitality Management, which operates Boundary at the Cheshire and Three Sixty St. Louis, among other restaurants.
"[This is] just a pause in the action," Hale says. "[I] still have so much passion for this business and all the local farmers and producers."
Bakers & Hale, 7120 Montclaire Ave., Godfrey, Illinois, 618.433.9748, bakershale.com