Less than two months after taking the reins of Union 30, the ground-floor restaurant in the new Hotel Saint Louis, chef Matt “Birk” Birkenmeier has been named to oversee the hotel’s entire foodservice program. The change comes just a month before Form Skybar is slated to open, March 4.
Birkenmeier brings an extensive resume to his new position as executive chef. Before joining Union 30, he enjoyed a two-year stint at Quincy Street Bistro. He previously worked as corporate chef/managing partner at restaurants in Jamaica, including Biggs BBQ Restaurant and Bar (Biggs is another nickname), where he won an award as Best New Chef.
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At the same time, former executive chef Bernard Pilon is leaving to pursue another opportunity. “Bernard was offered more of a 9-to-5 position here in St. Louis,” Birkenmeier says. “He can now spend more time with his family and have the freedom to do what he wants.” Pilon oversaw food programs for Union 30, Form Skybar, banquets, and room service. Both Birkenmeier and Pilon developed ideas for the hotel’s menus.
Birkenmeier is currently hiring kitchen staff, continuing to tweak menus, and preparing for Valentine’s Day, when specials include Steak Oscar and Salmon Wellington. Upcoming menus include an “Ode to St. Louis,” with dishes ranging from Cherokee street tacos (with short ribs, house-made salsa, and corn tortillas) to ćevapi (a grilled sausage dish that pays homage to St. Louis’ Bosnian community). Other new dishes include an Impossible meat sloppy Joe, a vegan riff on the classic, that dovetails with Union 30’s focus on comfort food and barbecue.
“We did a tasting yesterday, and it was fantastic,” says Birkenmeier. “We have some cool things coming.”
