Shake Shack welcomed Chef John Karangis as Executive Chef and Vice President of Culinary Innovation. In this newly created role, Karangis will oversee culinary innovation for Shake Shack, leading the team in dynamic, thoughtful and strategic menu development. Karangis joins Shake Shack after seven years as Executive Chef for Union Square Events, the Catering and Venue Hospitality business of Union Square Hospitality Group.

During his time there, Karangis helmed culinary efforts across all facets of the business—from intimate in-home dining experiences to 1,000 plus plated multi-course dinners, developing new concepts for sports and retail venues (including Papa Rosso at Citi Field and Café at 9/11 Memorial Museum), modernizing in-flight dining experiences with Delta, cultivating chef collaborations and leading teams at numerous New York City establishments including The Conrad Hotel and Tacocina. Karangis spent the early days of his career working in the kitchens of Union Square Café and Gramercy Tavern.

Karangis’ expertise in creating compelling menus and dining concepts will be integral as Shake Shack continues to develop new menu items and cultivate its core menu.

Karangis joins the team working alongside longtime Culinary Director Mark Rosati who continues to lead global culinary partnerships and develop localized menus with premier chefs and artisanal producers.

“Shake Shack is more committed than ever to growth, evolution and culinary excellence. With the recent addition of our innovation kitchen, we are acutely focused on further developing a thoughtful and exciting menu for our guests. I couldn’t think of a better Chef than John to lead us there” says Randy Garutti, Shake Shack CEO. “I’ve known John for a long time and his experience and expertise will add tremendous value.”

“I’m thrilled to join the team at Shake Shack, a beloved culinary institution whose food has won the hearts of so many around the world,” says Chef John Karangis. “I look forward to infusing the experience I’ve gained over my career to further innovate and enhance what Shake Shack already does so well.”

As a growing global business with nearly 200 locations worldwide, Shake Shack is relentlessly focused on culinary excellence and continued innovation. The appointment of Karangis is another step in that commitment. Last month, Shake Shack celebrated the opening of its innovation kitchen in New York City’s West Village. The space serves as the hub of all menu development at Shake Shack.

The addition of Karangis is also reflective of Shake Shack’s rich culinary heritage. Born out of the kitchen of Eleven Madison Park and as part of Danny Meyer’s Union Square Hospitality Group for 15 years, Shake Shack has deep roots in fine dining. Over the years, Shake Shack’s Culinary team has forged collaborations with some of the most influential chefs in the world including Daniel Humm, Rosio Sanchez, Andrew Zimmern, Daniel Boulud, Fergus Henderson and Zaiyu Hasegawa. Karangis’ robust background in fine dining further enriches that connection.

Karangis will officially join the team on October 29.

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