Au Bon Pain has named Katherine See corporate executive chef, replacing Stefano Cordova, who left the Boston-based bakery-café chain late last year to join Starbucks.
In her role, See is responsible for research and development, as well as “providing strategic menu direction and innovation … and commercialization for all Au Bon Pain’s menu categories,” the 310-unit operator said in a release.
See was previously director of product development and corporate executive chef at Slade Gorton & Co., which imports, processes and distributes seafood. She also was director of culinary operations and executive chef for Boston-based restaurant company Todd English Enterprises. She studied food and environment at Tufts University in Medford, Mass., and culinary arts at Boston University in Boston.
“We are confident that Katherine’s terrific education and experience will help take the Au Bon Pain menu to a higher level, inspiring guests to crave our delectable offerings and come back for more,” Au Bon Pain chief brand officer Maria Feicht said in the release. “Katherine is already a great addition to the team, and we know her impact will be felt in all of our cafés.”
Recent menu innovations at Au Bon Pain have included updated versions of lobster rolls, and Petit Plates snack options, including a Wheatberry Waldorf Salad and a snack pack of crackers, fruit and cheese. The chain also introduced the Croisbun, a croissant-bun hybrid.
Au Bon Pain’s winter menu includes a Turkey & Poached Pear Salad, Country Grilled Cheese with Tomato & Bacon, Banana & Greek Yogurt Parfait, and a Waldorf Turkey Wrap with turkey, apples, cranberries, walnuts, mayonnaise and Cheddar cheese, with romaine lettuce and maple-walnut dressing in a whole-wheat wrap.
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