Gregg Brickman
Senior Director of Menu Innovation | Corporate Executive Chef
- Role
- President at Research Chefs Association
- Location
- Atlanta, GA, US
- LinkedIn followers
- 500 followers
About Gregg Brickman
At the helm of Zaxby\'s menu innovation, my focus is on driving culinary excellence and customer satisfaction. Our team collaborates to introduce pioneering dishes that resonate with diverse palates, leveraging my expertise in poultry from recent AMSA certifications. With a tenure that began in May 2024, I\'ve been dedicated to enhancing dining experiences and operational efficiency.As a Research Chefs Association board member, my commitment to advancing the culinary profession is paramount. This role, coupled with my managerial experience at Henny Penny, has honed my skills in large events and food service within the hospitality industry. My endeavors are fueled by a passion for delivering unforgettable culinary creations and steering the industry towards innovative horizons.
Experience
President
Mar 2026 — Present
Education
Hotel/Restaurant Marketing, Johnson & Wales University
Associate of Arts (AA), Culinary Arts
1991 — 1993
Joshnson and Wales
Associate of Arts (A.A.), Culinary Arts/Chef Training
1990 — 1991
Skills
- Large Volume
- Event Management
- Catering
- Food & Beverage
- Gourmet
- Restaurants
- Openings
- Chef
- Mediterranean
- Leadership
- Dinners
- System Development
- Market Research
- Banquets
- Teamwork
- Team Management
- Cuisine
- Seafood
- Culinary Skills
- Food Service
- New Restaurant Openings
- Team Leadership
- Food Quality
- Hospitality
- Menu Costing
- Fine Dining
- Culinary Management
- Qualitative Research
- P&L
- Menu Engineering
- Recipes
- High Pressure Situations
- Food
- Pastry
- Large Events
- Operating Budgets
- Cooking
- Team Mentoring
- Ingredients
- Recipe Testing
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