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Shake Shack adds culinary innovation role

John Karangis, the Union Square Hospitality Group’s executive catering chef, will assume the new post.
John Karangis
Photograph courtesy of Shake Shack

Expect to see more new menu items at Shake Shack.

The fast-growing fast-casual burger chain has added a new job post: head of culinary innovation.

John Karangis, previously the executive chef for the catering arm of Union Square Hospitality Group, becomes Shake Shack’s executive chef and vice president of culinary innovation, the company announced Tuesday. Founded in 2004, Shake Shack was originally part of Danny Meyer’s Union Square Hospitality Group. It became a public company in 2015.

Last month, Shake Shack opened a test kitchen in New York City. It became the first of the chain’s units to roll out bite-sized breaded chicken pieces made from antibiotic-free poultry and cooked via sous vide.

“Shake Shack is more committed than ever to growth, evolution and culinary excellence,” CEO Randy Garutti said in a statement. “With the recent addition of our innovation kitchen, we are acutely focused on further developing a thoughtful and exciting menu for our guests.”

Karangis officially assumes the role on Oct. 29, the company said.

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