Michael Bergin IN at The Salty Pig; Chris Parsons IN at Fat Hen and La Brasa

Changes are afoot at a couple of local Italian restaurants:Fat Hen’sMichael Bergin is joining the team atThe Salty Pigin Boston’s Back Bay as executive chef, starting in mid-June, and Chris Parsons, formerly ofSteel & Rye, is now collaborating with the team at Fat Hen (and its sister and neighbor,La Brasa) in East Somerville.

Fat Henopened last summerwith Bergin at the helm; since then, he’s been serving up a concise menu of beautiful pasta, antipasti, and a few hearty entrees in the dark, intimate space. Locally, he has also worked at Sel de la Terre and L’Espalier, and in New York, he completed stints at A Voce and Del Posto.

As The Salty Pig team announced today, Bergin will continue to put his pasta experience to use, developing the Back Bay restaurant’s pasta program and continuing to explore regional Italian cuisine. As an added bonus, he’s part of a familiar team: His wife, Carrie Bergin, works at The Salty Pig’s South End sibling,SRV, which is co-owned by a couple of Bergin’s fellow Del Posto alums, Kevin O’Donnell and Michael Lombardi.

Bergin is taking the place of former Salty Pig executive chefJosh Turka, who is “embarking on a new, sustainability-focused career path within the food industry,” according to the announcement from The Salty Pig.

And over at Fat Hen — and its adjacent big sibling, La Brasa — owners Daniel and Emily Bojorquez have welcomed Parsons; he begins collaborating with the team this weekend. Parsons and Daniel have worked together during the past few months at Cochon555 and other events and discovered a “progressive synergy,” per a rep. The menu format at both restaurants will not change.

•Coverage of The Salty Pig on Eater[EBOS]
•Coverage of Fat Hen on Eater[EBOS]