The Churchill, already on its way to rivaling the popularity of the owners' West Hollywood hangout, The Hudson, lets us know that Jason Tuley is leaving its kitchen to return to Santa Barbara, which his family not-so-surprisingly prefers to L.A. Tuley's departure will make space for another Central Coaster, former Wine Cask executive chef, SLO-native, and current Churchill chef de cuisine, Spencer Johnston, to take the executive reigns. Johnston, who like Tuley, is a farmers market-devotee, has been with the restaurant since its conception, designing the menus with Tuley and owner Brett Cranston in the months leading to its opening.
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