Leadership

Big Table Restaurants and Freddy's Frozen Custard & Steakburgers name new executives

Executive Summary: A roundup of high-level job changes in the restaurant business includes a new executive for Thompson Central Park New York.
David Joo, Nick Booras and Donald Gale.
David Joo, Nick Booras and Donald Gale. | Photos courtesy of Thompson Central Park New York, Freddy's and Big Table Restaurants.

executive summary

Big Table Restaurants has a new director of culinary. The parent company of HOBNOB Neighborhood and Cattle Shed Wine & Steak Bar has tapped Donald Gale for the role. Gale brings more than three decades of experience to the company. As director of culinary, Gale will lead menu innovation, operations consistency and collaborative supply chain efforts. Most recently, Gale served as director of R&D, procurement and culinary for Southern Proper Hospitality Group’s Tin Lizzy. He also served as vice president of R&D and procurement of Outback Steakhouse International.

Freddy’s Frozen Custard & Steakburgers has named Nick Booras to the role of vice president of franchise development. In the new role, he will be responsible for identifying franchisees and coaching them. Booras has nearly two decades of experience working with national brands such as Fuzzy’s Taco Shop, Focus Brands, McAlister’s, and Corner Bakery Café.

Thompson Central Park New York has named David Joo as the hotel’s executive chef, overseeing the food-and-beverage program, including the signature restaurant Parker’s, the Upper Stories Lounge and in-room dining, catering and events. Joo served previously as sous chef at The Peninsula New York, and he has worked with restaurant companies ranging from Tribeca Grill to Starr Restaurant Group and the kitchens of Daniel Boulud, Tom Colicchio and April Bloomfield.

Deborah Mullin is the new chef de cuisine at The Culinary Institute of America (CIA) at Copia. A CIA grad, Mullin will oversee all of the institute’s food-and-beverage outlets, including The Grove, the cocktail lounge The Haven (scheduled to reopen next year), and Lunch Box at Copia, where guests can pick up meals to go.

Casa Don Alfonso in The Ritz-Carlton, St. Louis, has appointed Greg Gerber to general manager. He joined the team in October after spending seven years working for the Saint Louis Club in Clayton, Mo.

Angela Korompilas is the new president and CEO of Distribution Market Advantage, a privately held distribution and supply chain service company. Most recently, Korompilas spent 25 years at American Hotel Register Company, seven of which, she served as CEO and president. Korompilas is a highly respected distribution leader, according to a statement. She is especially known for her customer focus, collaboration and sales growth.

Levy Restaurant has promoted Chef Claudio Daggio to executive chef of Terralina Crafted Italian. Daggio’s culinary background stems from his Italian-Mexican family in addition to an education from MID Florida Culinary Institute. His cooking style uses modern methods with Mediterranean and Latin influences, according to a statement.

Also this week, Rave Restaurant Group said its chief financial officer Clinton Fendley has resigned, effective Dec. 1. The company did not give a reason or name a successor.

Inspire Brands also recently announced that it's realigning its corporate structure around three business areas. And as such, expanding responsibilities for a few top executives. 

Scott Murphy, who leads Dunkin’, was named chief brand officer for the company and will now oversee all the company’s brands in the U.S.

Dan Lynn, Inspire’s chief commercial officer, was named chief commercial and restaurant officer. 

And Christian Charnaux will continue as chief growth officer. 

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