Salata Salad Kitchen announced the hiring of Kevin W. King as its first corporate executive chef.
In his new role as Salata’s executive chef, King’s responsibilities include managing product innovation and efficacy of current and new prepping equipment. With plans for new menu and kitchen items, King will ensure all brand, food production, menu planning, food cost, safety and cleanliness requirements are met according to Salata standards.
“With more than three decades of experience in the food service industry, Kevin brings a deep, diverse skill set to our ever-growing brand,” says Michelle Bythewood, president of Salata. “In addition, he has a passion for what we do at Salata—encouraging individuals to determine what healthy eating looks like to them and providing them with numerous nutritious options. Kevin has already become an integral member of our team. We look forward to his leadership in thoughtfully expanding our product offering.”
King previously worked as executive chef at a number of Houston-area businesses, including Riverbend Country Club, Pecan Grove Country Club and Live Oak Grill. Most recently, King has acted as executive chef and owner of Chef King’s Catering, LLC, which provides health conscious and cost-effective food service operations for the U.S. Coast Guard at Sector Corpus Christi, as well as quality catering service for the greater Houston area.
“I have long admired Salata’s unique concept, so joining the corporate team is a thrill for me,” adds King. “I am excited to put my experience to work and influence the outstanding food Salata offers.”
King began his career in culinary arts as a food service specialist for the United States Marine Corps, where he earned the Meritorious Mast, a formal and ceremonial acknowledgement for his commendable work. This dedication to his country has served him throughout his career and will continue to impact the high quality of work he brings to Salata.
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