Leadership

Domino’s names a CMO, Red Robin’s CTO resigns and more executive moves

Executive Summary: The latest leadership shifts in the restaurant industry.
Executive Summary
Staff illustration

Here are the latest leadership changes in the restaurant industry:

Kate Trumbull, Domino's Pizza

Kate Trumbull, Domino's Pizza | All photos courtesy of the brands

Domino’s Pizza named Kate Trumbull chief marketing officer. Trumbull is being promoted to the position on Nov. 1 and will report to Joe Jordan, Domino’s president of U.S. and global services. Trumbull, a 13-year veteran of Domino’s, had been chief brand officer. She will now oversee an expanded global marketing organization.

Jyoti Lynch is resigning as chief technology officer of Red Robin Gourmet Burgers, effective Oct. 24. Lynch, who has been with the chain since June 2023, plans to pursue other opportunities. CFO Todd Wilson will take over the role while the company searches for a permanent replacement.

Fuzzy’s Taco Shop named two new executives. Current CMO Patrick Kirk adds the role of president to his title, and Marshall Claycamp will move over from sister brand IHOP to become COO of the fast-casual taco chain. Kirk was previously VP of bar and beverage at Applebee’s for more than seven years and helped grow beverages into a $1 billion business for the chain. Claycamp was executive director of operations services at IHOP for five years. Fuzzy’s, IHOP and Applebee’s are all owned by Dine Brands. Dine acquired Fuzzy’s last year with plans to grow the brand.

Kevin Flaherty, Taco John's

Kevin Flaherty, Taco John's

Taco John’s tapped Kevin Flaherty as chief marketing officer. Flaherty brings 20-plus years of marketing experience to the role, most recently as SVP, digital marketing & off-premises at MOD Pizza. “As a brand, we are at a pivotal point in our 55-year history, and we are excited for the next era of increased digitization and personalized marketing,” said Heather Neary, president and CEO of Taco John’s, in a statement.

 

Bill Bishop, Teriyaki MadnessBill Bishop, Teriyaki Madness

Bill Bishop (left) and Steve Becker, Teriyaki Madness

Teriyaki Madness is beefing up its leadership team. The Denver-based chain has named Bill Bishop to the role of chief financial officer. He previously spent two decades as a partner at the tax firm Grant Thornton, where he advised a number of restaurant brands. In addition, Steve Becker joins Teriyaki Madness as vice president of accounting. He worked previously at the franchise concept Camp Bow Wow.

Instacart nabbed Uber Eats' engineering chief as its new CTO. Anirban Kundu had been VP of engineering at Uber Delivery for nearly four years. At Instacart, he will lead the tech team as the grocery delivery company looks to develop more tech products for retailers.

Tim Creehan has been hired as “chef of record” at Legendary Restaurant Brands, the owner of Bennigan’s and Steak and Ale. The veteran chef started his career at Steak and Ale at age 14 and went on to make a name for himself as a chef and restaurateur along Florida’s Gulf Coast. He is best-known for his fine-dining concept Cuvee 30A in Inlet Beach, Florida. Creehan will help guide Legendary’s menu development as it prepares to enter the Florida market with Steak and Ale.

Eric Gavin, Makeready

Eric Gavin, Makeready

Eric Gavin has been named president of operations at Makeready, the Dallas-based hospitality company that operates hotels, restaurants and retail experiences. In his new role, the 20-year hospitality veteran will focus on managing performance throughout the portfolio, overseeing all operational aspects of the company. Gavin joins Christine Magrann, president of brand development and restaurants, in leading Makeready.

Tyler Johnson is the new pastry chef at Mountain Shadows Resort Scottsdale. After six years in the infantry, he attended the Arizona Culinary Institute and served as an intern to the property’s previous pastry chef Jordan Stime. Johnson joined the hotel in 2021 and worked as a cook and later pastry sous chef before being promoted to pastry chef in September.

JV Hernandez was appointed executive chef of the Kimpton Hotel Monaco Salt Lake City, helming two dining outlets: Bambara and The Vault. In addition, the hotel has named Josh Bolden director of food and beverage. Hernandez was most recently culinary director at Rear View Mirror Concepts in Lafayette, Colorado. Bolden was most recently general manager of the San Francisco Giants’ Gotham Club. He is also a Level 2 sommelier.

Mickey Woods is the new chef de cuisine at Evelyn’s in the Hutton Hotel in Nashville. Most recently, Woods held positions at Southall Farm & Inn in Franklin, Tennessee, where he helped launch two new restaurants and developed seasonal menus.

 Andrew Zarzosa, The East Miami

Andrew Zarzosa, The East Miami

The East Miami has appointed Andrew Zarzosa executive chef. He will oversee all aspects of the property’s culinary operations, including the signature restaurant Quinto, the rooftop bar Sugar, the coffeeshop-turned-bar Domain and the speakeasy Tea Room. He was previously director of culinary at the Four Seasons, overseeing the opening in Fort Lauderdale.

Rebecca Tillman

Rebecca Tillman, The Ritz-Carlton Bacara

Rebecca Tillman has been named executive chef at The Ritz-Carlton Bacara, Santa Barbara. She will oversee the dining offerings at venues within the hotel including Angel Oak, San Setto and Haskell’s Grill. Her previous experience includes Lon’s at the Hermosa Inn and The Phoenician Scottsdale.

Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.

Multimedia

Exclusive Content

Financing

McDonald's paints a dim picture of early-year restaurant industry performance

The Bottom Line: The fast-food chain’s executives said that “the overall market is pretty muted” to start 2025, particularly among lower-income diners.

Financing

For Patrick Doyle, franchisee health remains the key metric

The executive chairman of Burger King owner Restaurant Brands International has helped brands thrive with a simple idea: They do well when their franchisees do well.

Technology

Restaurant tech has an ROI blind spot

Tech Check: Operators say tech is making them more efficient, but not always more profitable. It may be a question of how it is measured.

Trending

More from our partners