It was announced today that chef Matthew Sullivan is no longer associated with Skin+Bones, the Leslieville restaurant that opened shop in November of last year. Daniel Clarke, who owns the wine bar along with Harry Wareham, says that it came down to a difference of philosophy.
Sullivan also cited “creative differences” as a cause for the split. For now, he has various projects on the go, including plans to bring back his Boxed pop-up restaurant. A tour of Europe is also in the books, as is a potential stage at a restaurant across the pond.
The restaurant is currently seeking a new chef. Until then, the sous chef will be running the kitchen.
