We are pleased to announce our new Executive Chef, Martin "Marty" Hutton ( @nowjustmarty... http://t.co/S9ppznpOHd pic.twitter.com/gbpi2iHnWb

— Kupros Craft House (@KuprosSacto) July 1, 2014

Kupros announced that Marty Hutton has joind the restaurant as their new executive chef.

Chef Hutton has worked at Streets of London, helped launch their food truck Big Red Bus and at Broderick.

I checked in with the restaurant and here's a short bio of the new chef, edited for clarity.

Chef Hutton hails from a region in the North East of England called Northumbria. He trained trained in London and travelled extensively cooking from royalty to pop artists.

He has been involved in championing the farm to fork culture through food festival cookery demonstrations and media.

Our goal for Kupros is to provide food for people to snack, gorge or graze on highlighting some of our regions amazing growers and producers.

By no means will Kupros be fully farm to fork as global diversity in cuisine and tastes negate this, but the bits (probably quite a few) we do use we will scream out about.

Kupros will have a new menu that I'm going to discuss with the guys and roll it out slowly.

Brunch is going to be a focus pretty much immediately and an express lunch menu to get wait times down.

So I'm intrigued. I've had some decent meals at Kupros in the last year or two. Chef Hutton's already started displaying his skills with Wednesday's lunch special. I'll give them another try soon.

As you can see @nowjustmarty aka @baricyclist wastes no time. http://t.co/FeM8UBPcAU pic.twitter.com/61yFHvwnUS

— Kupros Craft House (@KuprosSacto) July 2, 2014

Kupros is located at 1217 21st St. and can be found online at https://www.facebook.com/KuprosCraftHouse.

More News:

New tea bar celebrated Fair Oaks opening on Saturday - A new new tea bar featuring more than 60 kinds of tea and tea-based drinks will host grand-opening ceremonies Saturday in Fair Oaks. Nautilus Tea Company at 11771 Fair Oaks Blvd., in the Almond Orchard Shopping Center, will hold festivities from 1 to 3 p.m., with tea samples, refreshments and entertainment. Mark Glover in the Sac Bee.

Chef on Mighty Tavern cooking style and brunch: 'I just like to call it good food' - Brunch service on Sundays started in mid-June, and has been well received. The success is understandable considering that Azevedo’s passion project involves smoked and cured meats -- such as bacon. The chef owns Testa Duro Salumi, a business that sells his fresh sausages, cured hams, bacon and dreamy bacon marmalade. He recreates many of these ingredients at Mighty Tavern, and the brunch is an excellent way to showcase them. Whether it’s the chicken apple sausage alongside the standard breakfast or the smoked pork loin on the eggs Benedict, guests have several options of sampling the meats. The bacon marmalade is there too, topping the house-made cinnamon rolls. Andrea Thompson in Sac Biz Journal.

Try It: Kathmandu Kitchen - When I have a yen for some exotic, full flavors, I often head to downtown’s charming Kathmandu Kitchen. This friendly, family-owned establishment plates up delicious Indian and Nepalese cuisine that’s surprisingly affordable and generously portioned. Kira O'Donnell in Sac Mag.