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Brett Callison is now the head chef at Mojos on 86th Street in Johnston; Rob Beasley left the position about a month ago.

Callison was trained at the Culinary Institute of America in New York and worked as sous chef for Chef Emeril Lagasse at Emeril’s New Orleans Fish House in the MGM Grand in Las Vegas. He also helped start Montage, a restaurant in Naperville, Ill., near Chicago, before he and his wife moved to Ames to be closer to family. During the past couple of years, he has been more on the business side, first working at Aunt Maude’s in Ames and then as general manager of Chips Restaurant in Ankeny for nine months before moving to the Greenbriar Restaurant & Bar in Johnston.

“Going to Aunt Maude’s or Greenbriar, they’re already well established in what they do, and it’s really hard to change that,” Callison said, “whereas Mojos already had what I was looking to do; it’s just a matter of taking it to the next level.”

Callison has already changed the entire menu and plans to change it seasonally, while continuing the restaurant’s tradition of using local ingredients. Though Beasley’s departure has raised questions among regular customers, Callison said, “Our response has been: We’ve made changes. Sit down, enjoy your dinner and judge us after dinner.”

Callison is not a partner in the business, but said it’s possible that he will become one.