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Ian Winslade's thick South Hampshire-accented voice sounds gruff — the voice of a man who spends most of his work life at night, up late, in a restaurant. The former Posh and Shout chef just returned from New York with a new toque: sous chef of Spice Market, the Jean-Georges Vongerichten baby opening inside the W Hotel in Midtown.

Atlanta is the next stop on super-chef Vongerichten's company Culinary Concepts dynasty tour, which spans all of New York and most of the globe. Plans are in the works for more Spice Markets to open in 2008: Dubai, Istanbul, Miami or Barcelona are all possibilities for this high-end concept specializing in Asian street food.

Becky Stein/2004 photo (ENLARGE)
Ian Winslade is back from New York to take over as sous chef of Spice Market, which is coming to Midtown.
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Winslade was pegged for the posh post by Kyma chef Pano Karatassos Jr., son of the famed Atlanta restaurant mogul and owner of the Buckhead Life group of restaurants that includes Pano's and Paul's, Buckhead Diner and Bluepointe. The latter is where, during the Bobby Brown Buckhead boom, Winslade made a name for himself and put the swanky it's-so-'80s restaurant on the map.

One phone call from Vongerichten's peeps, a few interviews and a "rather intimidating" audition at Jean-Georges, the company's flagship restaurant, and Winslade was in.

"These people really love food," said Winslade, describing his new work family. The company has hired most of its top staff from Atlanta, rather than bringing employees from other properties. Spice Market's menu, which includes everything from tod mun pla with cucumber peanut relish to pork vindaloo, focuses on the flavors of Southeast Asia. "I love this food," said Winslade. "The flavors and textures are right up my alley."

The original Spice Market is located in Manhattan's tony Meatpacking District, carved into loft-like space with bijillions of square footage. Here, it will anchor the W Hotel in Midtown, with a dedicated entrance and another inside the hotel. A soft opening is planned for mid-February.

ALSO COMING IN FEBRUARY: Former Watershed sous chef Billy Allin and wife Kristin are opening Cakes and Ale, a comfort pub grub spot with a menu that slants towards Allin's Italian grandmother's recipes of dishes like whole chicken poached in tomato sauce, as well as house-made pastas. "This is our attempt at a true neighborhood restaurant," Allin explained by phone. "We're going for seasonal first, then local, then organic if we can get it."

Allin, who graduated from California Culinary Academy in San Francisco and spent an internship at famed Chez Panisse in Berkeley, wants the dining experience "to be approachable for everybody." In addition to small plates, shared plates and desserts, the wine program will be flexible, with 40 or more wines offered, many by the glass, carafe and bottle.

Finally, Scott Serpas has left his position as excutive chef at Two Urban Licks to open a restaurant of his own, leaving chef de cuisine Cameron Thompson at the helm of Two's kitchen. Serpas could not be reached for comment.

Get into the conversation: Log on to my blog at www.ajc.com/tabletalk. If your restaurant is new, closing or undergoing changes, or you have a food related event, we want to hear from you. Send the information — including your name, phone number, e-mail and Web site if you have one — to Meridith Ford at mford@ajc.com.