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Red Robin adds three positions to culinary team

Red Robin adds three positions to culinary team

The casual-dining chain adds director of culinary, director of research and development and master mixologist positions

With the addition of three new positions—director of culinary, director of research and development, and master mixologist—Red Robin Gourmet Burgers Inc. has added to what it calls its “Menu Team,” the company said Tuesday.

Scott Weaver, who most recently served as executive manager of culinary operations at The Cheesecake Factory, will be the director of culinary; Laurie Scanlin, most recently the manager of nutrition and food improvement at Chipotle, will be the directory of research and development; and Donna Ruch, the former food and beverage innovation team leader at T.G.I Friday’s USA, will be the casual-dining brand’s master mixologist.

The team will join Scott Schooler, vice president of food & beverage, and executive chef Dave Woolley to expand Red Robin’s food and beverage development capabilities, the company said.

"We're beefing up our Menu Team to continue to deliver on the promise of being America's gourmet burger purveyor," Denny Post, Red Robin's chief marketing officer, said in a statement "Attracting individuals of this caliber to join our talented veterans creates tremendous possibility for food and beverage innovation with a twist today's guests will love."

Greenwood Village, Colo.-based Red Robin owns 328 and franchises 136 full-size Red Robin restaurants across the United States and Canada. The company also owns two fast-casual Red Robin’s Burger Works locations.

Contact Charlie Duerr at [email protected].

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