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Bret Thorn
Editor’s note: This story has been updated with comments from Arby’s and a revised figure of the number of staff members terminated during that company’s restructuring.
Corporate chefs across the restaurant industry are making moves.
Brian Kolodziej, former vice president of product development at Arby’s Restaurant Group, was one of about 20 staff members let go as part of restructuring by parent company Roark Capital, an Arby’s spokeswoman said.
Roark purchased Arby’s from the Wendy’s/Arby’s Group in June for $430 million.
A replacement has not been named to lead culinary development at the more than 3,500-unit quick-service chain, but in the interim that team is reporting directly to Arby’s president Hala Moddelmog, the spokeswoman said.
Kolodziej, who has 25 years of experience, joined Arby’s in April 2008, and oversaw the introduction this February of a new line of beef sandwiches made with medium-rare Angus Beef.
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Kolodziej joined Arby’s after serving as vice president of culinary innovations and operations at Metromedia Restaurant Group in Plano, Texas. Before that, he had been chief of menu development at Brinker International.
He also worked in product development at the Southeast regional barbecue chain Sticky Fingers.
Kolodziej has a degree in culinary arts from Johnson & Wales University.
Also, Heather Gardea, a longtime corporate chef at Catalina Restaurant Group, parent of the Coco’s and Carrows chains, has left her position there and is now vice president of research and development at El Pollo Loco, a receptionist at the 412-unit grilled chicken quick service chain’s headquarters confirmed.
Penny Poorman, who has been with Catalina since 1986, now leads development there. She serves as director of food and beverage.
Contact Bret Thorn at [email protected].
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