Buffalo Wild Wings, a destination for wings, beer, and sports, named award-winning chef Amy Smith director of culinary innovation. Smith will be responsible for creating, executing, and overseeing an annual product development plan and ensuring it aligns with restaurant operations. She will also manage logistics for all new or improved ingredients, menu items, equipment, and small wares.

Smith joins the Buffalo Wild Wings team with more than 12 years of experience leading and managing the development of recipes, menus, and product lines for casual- and fine-dining restaurants and packaged food companies. She has developed several successful, on-trend concepts that meet consumer demand and generate revenue.

“At Buffalo Wild Wings, we’re committed to providing the best possible casual dining experience for our guests, which means we’re constantly looking for creative ways to delight guests with creative menu items for every palate,” says Todd Kronebusch, vice president of food and beverage experience. “Amy’s breadth of menu knowledge will help us take our approach to culinary innovation to the next level, and we are looking forward to her taking the charge in the development of new menu offerings that not only bring guests in, but also bring them back.”

In her previous role, Smith served as the director of culinary innovation at Logan’s Roadhouse. Her accomplishments include developing a long-term menu strategy integrated with marketing, brand positioning, and business needs, along with managing a multimillion-dollar operating budget.

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