Just a few months into the job as executive chef at Blend, a downtown Baton Rouge wine bar and restaurant, chef Troy Deano has hired chef Aimee Tortorich.

Tortorich previously worked as chef for LSU’s Zeta Tau Alpha sorority house and with Jay Ducote’s test kitchen for the Bite and Booze blog.

A graduate of the Louisiana Culinary School, Tortorich is excited about the move and to work with Deano.

“I saw that he had worked under John Besh, and Besh is a role model to me,” Tortorich said. “[Deano and I] are both creative in our craft and have very similar food styles. We both come from traditional Southern roots, but like to put a modern spin on the food.”

Though her first day on the job was just this week, Deano’s ready to see what they create in the kitchen.

“She wants to learn a lot, and I can teach her,” he said. “She’s got a creative side that I can’t wait to see. I want to help it grow and mature.”

Blend hired Deano in the late summer. Since coming on, the chef has added more local ingredients and changes the menu frequently. He calls his food “Louisiana food that’s approachable.”

The restaurant at 304 Laurel St. has hours of Tuesday-Thursday 5 p.m.-10 p.m. and Friday-Saturday 5 p.m.-11 p.m. For more information, call (225) 757-5645.

Follow Matthew Sigur on Twitter @MatthewSigur.