Multiple outlets report that Guy Grossi is no longer leading Bacchus and has been replaced by Massimo Speroni. The articles describe Speroni as a Michelin-trained chef and a Bacchus veteran, positioning him as the new face behind the restaurant’s kitchen. They say the updated offering is comfort-focused rather than fine-dining austere, while still drawing on well-regarded local producers. Across the coverage, the emphasis is on a menu that showcases farmers and suppliers, presenting ingredients as a central theme of the restaurant’s direction. While the sources focus more on the restaurant’s refreshed culinary approach and its supplier partnerships than on detailed changes to individual dishes, they broadly agree that the leadership transition comes with a clear shift toward comfort-oriented cooking. The articles also present Speroni’s appointment as a continuation of his connection to Bacchus and to the restaurant’s existing networks of suppliers, rather than a completely new departure in sourcing. Overall, the reporting is centered on the chef swap and the resulting menu character.