Sage Restaurant has promoted two of its longtime culinary staff members to new kitchen leadership positions. Brett Wagner has been named executive sous chef, while dessert specialist Cole Isaacs has been named head pastry chef. 

Wagner first met Sage executive chef Chris Covelli as an intern at the Toscana Cooking School in Tuscany, Italy. A 10-year culinary industry veteran with nearly six years of fine dining experience, Wagner has been part of the Sage team from the restaurant’s inception. Similarly, Isaacs has built Sage’s pastry program from scratch. The new positions represent increased responsibility in overseeing the downtown restaurant’s kitchen operations.