1789 Taps New Head Chef

Fresh off a stint at Las Vegas' acclaimed Restaurant Guy Savoy, chef Daniel Giusti has taken the reins as the new executive chef at 1789.

The new gig is a homecoming of sorts for Giusti, who launched his culinary career as a prep cook at the original Clyde's when he was just 15. (1789 is part of the Clyde's Restaurant Group.)

He also worked under 1789's previous top toque, Nathan Beauchamp, as sous chef from January 2007 to August 2007. Beauchamp is heading west and relocating to Seattle, according to restaurant reps.

Check out Giusti's cooking without breaking the bank with 1789's popular summer deal: three courses for $37. Click here to receive the dining coupon.