Leadership

IHOP names Arthur Carl II VP of culinary

The new head chef, tasked with driving the evolution of the menu, brings 30 years of experience to the job.
IHOP location
IHOP named a new head chef to lead menu innovation across all dayparts. / Photograph: Shutterstock

IHOP announced the appointment of Arthur Carl II as the chain’s new vice president, culinary on Monday. Carl is tasked with driving the evolution of IHOP’s menu across all dayparts.

The new head chef brings 30 years of industry experience to the job, working for hospitality groups, restaurants and breweries. Most recently, he was VP of culinary and beverage R&D for Dave & Buster’s.

Arthur Carl

Arthur Carl II. / Photo courtesy of IHOP

Carl will report directly to Kieran Donahue, CMO of Glendale, Calif.-based IHOP.

“Art’s decades of crafting dishes to satisfy guests’ appetites has demonstrated that he is an innovator in his field, and we welcome this expertise and skill into his new role at IHOP,” Donahue said in a statement. “Success in this position requires skills across culinary innovation, franchised restaurants, and product sourcing, among others, and we are confident in Art’s abilities to perform above and beyond in each of these areas.” 

“Bringing smiles to people’s faces and plates is a goal I always strive to achieve, and as the leader in breakfast with continued success throughout the PM daypart in lunch, dinner and late night, IHOP is a natural fit for the next chapter of my career,” said Carl in a statement “I am thrilled to have the opportunity to bring IHOP’s brand promise to life for guests across both dine-in and off-premise.”

IHOP has been actively innovating the menu to position the chain as an all-day destination. Chef Scott Randolph and the five-member culinary team developed new bowls, burgers, burritos and melts while also elevating breakfast. Thicker, fluffier French toast debuted in October, along with two new appetizers: Jalapeno & Cheese Bites and a Chicken Quesadilla.

Randolph will continue to play a role in shaping the brand’s fast-casual concept, Flip’d, by consulting on new menu innovation.

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

Food

Why the Smashed Jack sparked record-smashing demand at Jack in the Box

Behind the Menu: The chain’s newest menu addition aims to break the mold on what a fast-food burger can be, and customers are buying in.

Financing

Why Wingstop isn't afraid of Popeyes' chicken wings

The Bottom Line: The fast-casual wing chain says its sales improve when another brand pushes the product. Here’s why that might be.

Food

Mendocino Farms masters a meaty Philly cheesesteak sandwich—without the meat

Behind the Menu: The fast casual uses a mushroom-based meat alternative for its Philly Shroomsteak Sandwich, a new menu item targeted to flexitarians, not just vegans.

Trending

More from our partners