Kirk Alston, formerly of Otom, is taking over as GM of Lockwood (17 E. Monroe in the Palmer House Hilton). Not a good sign for a place that’s been open barely two months. We wonder if it has anything to do with subpar reviews from Anne Spiselman of the Reader and Laura Bianchi of Crain’s and Heather Shouse of Time Out . While Spiselman dinged service, Bianchi and Shouse were pretty much up in arms about the food. So, we wonder, is Chef Phillip Foss on his way out too?

We just spoke with new GM Kirk Alston…

Q: So does this GM change have anything to do with the reviews? I know Anne Spiselman at the Reader was tough on your service.

Well Anne’s tough on a lot of people, but yeah it’s fair to say that had something to do with it. We have a lot of great staff, with a lot of experience, but they haven’t all worked at places like Trotter’s, and that’s the kind of experience we’re trying to bring. The people at Trotter’s are so good, because they have been working at that level for a while.

Q: What’s your background?

I spent time at the Four Seasons, Charlie Trotters, opening up some indie restaurants like 160 Blue and I was part of the Otom/Moto group…

Q:Those are some heavy hitters, you obviously know what you’re doing…

Well, thank you. Yeah, I’m all about detail and refinement. It’s no use teaching staff about international culinary trends if water service isn’t right. Once we do get things perfect, I want to get to the level where our service staff can speak about international trends and focus on the finer points.

Q: What else can we expect ?

We will be hiring about 20 new people for new restaurants like Potters which will take the place of our old experiences like Trader Vic’s…this is really the first time since the 1920’s that the hotel will be hiring such a large group at one time. It’ll be an opportunity to put my stamp on service with the new group.

Q: Do you like Chef Phillip Foss? Is he safe?

Phillip is a genius. I don’t say that lightly. I’ve eaten all over the world including at Ducasse, and his presentation and flavors are inspiring. When I was interviewing, I ate a 10 course meal here, and on course six, my dining companion said, “Well this makes the decision (to take the job) easier doesn’t it.