Roti Modern Mediterranean announced Andrew Ashmore as the new chef and director of culinary operations. In this new role, Chef Ashmore oversees the menu development and culinary training of all 22 restaurants in Chicagoland, Washington D.C., and New York City.

“Andrew feels a connection to our healthy menu and we’re confident that he will help us continue to offer the consistent high-quality food that guests have come to expect at Roti,” says Carl Segal, chief executive officer of Roti Modern Mediterranean. “We’re excited for the new menu items that he is working on that will be available at all our locations soon.”

Chef Ashmore brings more than 10 years of experience in various kitchens across the U.S., with a background focusing on using quality ingredients. Most recently, he held the title of brand chef at Fox Restaurant Concepts where he oversaw the culinary developments at 10 restaurants. Before that, he worked at Michael Mina’s Bourbon Steak Detroit and Strip Steak in Las Vegas. He got his start in the culinary industry at a mom and pop Italian restaurant, where he garnered an appreciation for from-scratch recipes.

“My approach in the kitchen has always focused on bringing quality ingredients to the table,” Chef Ashmore says. “I was impressed by the brand’s commitment to deliver fresh food with incredible flavors and saw an opportunity to help Roti take that vision to the next level.”

Roti Modern Mediterranean is a fast-casual restaurant with a devotion to natural ingredients like organic chickpeas, extra virgin olive oil, and sustainable meats such as “Free Bird Chicken” and “True North Salmon.” The menu features sandwiches, salads, rice plates, and traditional Mediterranean side dishes including falafel, hummus, and couscous. Roti operates 22 restaurants: nine in Chicago where it is headquartered; 11 in the Washington, D.C. area; and two in New York with significant plans for expansion in the next three years.

Employee Management, Menu Innovations, News, Roti Modern Mediterranean