Charlotte, N.C. — Firebirds Wood Fired Grill, a polished-casual American restaurant and steakhouse, has promoted Steve Sturm to chief operating officer (COO) and Andy Seiple to corporate executive chef. Both leaders have and will continue to play key roles in driving the company’s growth by enhancing operational efficiency and elevating menu offerings to deliver an exceptional guest experience.
Sturm has been with Firebirds since its inception in 2000 and was the first executive chef at Firebirds’ first restaurant in Charlotte, where he played an instrumental role in the development and evolution of the company’s original menu. Most recently, he served as senior vice president, food & beverage. Previously, Sturm served in various chef roles for different restaurants and restaurant groups.
Seiple joined Firebirds in 2013 as executive chef at Firebirds’ Cincinnati-area restaurant. He has grown with the company, serving as a regional chef throughout the Midwest and, since 2022, he has held the position of culinary director, working out of the company’s headquarters in Charlotte.
“We’re at a pivotal point in our growth journey, and Steve is undoubtedly the perfect fit to guide Firebirds’ operations into the future,” says Steve Kislow, Firebirds’ CEO and president. “Chef Andy is a proven culinary leader in his own right. With both these leaders’ complementary expertise in back-of-house operations, I am confident in their abilities to uncover new efficiencies and elevate the guest experience at scale.”
Firebirds Wood Fired Grill is a privately owned casual American restaurant concept offering a twist on the traditional grill, featuring a boldly flavored menu in an elevated, fire-centric atmosphere. Firebirds has more than 60 locations across 22 states. For more information, visit www.firebirdsrestaurants.com.
SOURCE: Firebirds Wood Fired Grill