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A Sweetgreen location in Los AngelesLisa Jennings
John Karangis has joined Sweetgreen as its new executive chef and vice president for culinary, the fast-casual salad chain said Thursday.
Karangis had been with Shake Shack for eight years after having spent seven years at Union Square Events, the catering arm of Danny Meyer’s Union Square Hospitality Group. Prior to that he was executive chef of Aramark’s operations at Goldman Sachs’ headquarters. He got his start at USHG fine-dining concepts Union Square Cafe and Gramercy Tavern in New York City.
In his new role he will lead Sweetgreen’s culinary strategy, which includes strengthening the core menu and developing new items. He also will work with the 285-unit chain’s marketing, operations, and supply chain team as well as suppliers to explore distinctive new ingredients to incorporate into the menu.
Sweetgreen’s previous head of culinary, Chad Brauze, left the company in June after a three-year stint.The chain has been on a bit of a menu innovation spree lately in an attempt to turn around flagging sales. This week it launched new beverages, and in May it rolled out a line of wraps,which management said helped boost sales until the recent national cyclospora outbreak affected salad sales nationwide. It also has continued its cadence of seasonal offerings as well as collaborations ranging from one with cookbook author Molly Baz, to a special featuring canned tuna from retailer Fishwife.
“Sweetgreen has built an exceptional brand around fresh, high-quality food,” Karangis said in a statement. “I’ve spent my career focused on developing dishes that celebrate exceptional ingredients by treating them with care and precision. I’m thrilled to join the Sweetgreen team and to work alongside our culinary team to elevate our core menu and bring fresh new ideas to life.”
Sweetgreen Cofounder and CEO Jonathan Neman praised Karangis for his wide-ranging skillset.
“John brings a unique combination of culinary creativity, fine-dining expertise, and experience bringing new ideas to life across restaurants nationwide,” he said in a statement. “He understands how to take a great idea from the kitchen and make it something customers can enjoy every day, without compromising on quality or flavor. We’re excited for the perspective John will bring as we continue to evolve our menu and give customers even more reasons to come back.”
Contact Bret Thorn at [email protected]
