Sweetgreen, the U.S.-based fast-casual restaurant chain known for its salads and grain bowls, has appointed John Karangis as executive chef and senior vice president of culinary, bringing in a former Shake Shack executive to lead menu development across its restaurant network.
Announced on October 22, the appointment places Karangis in charge of Sweetgreen’s culinary strategy, including strengthening its core menu, developing new dishes and translating concepts from the test kitchen into offerings that can be rolled out across more than 285 restaurants. He will work with the company’s marketing, operations, and supply chain teams, as well as growers and suppliers, to identify ingredients and develop menu items that can be prepared consistently at scale.
Karangis spent almost a decade at Shake Shack, most recently serving as executive chef and vice president of culinary innovation. Based at the burger chain’s Innovation Kitchen in Manhattan, he led research and development, menu innovation and chef collaborations. Before joining Shake Shack, he spent seven years at Union Square Events, the catering and events division of Danny Meyer’s Union Square Hospitality Group. Earlier in his career, he worked at New York restaurants Union Square Cafe and Gramercy Tavern, with additional experience in Paris and San Francisco.
“Sweetgreen has built an exceptional brand around fresh, high-quality food,” Karangis said in the company announcement. “I’ve spent my career focused on developing dishes that celebrate exceptional ingredients by treating them with care and precision.” He added that he was looking forward to working with the culinary team to elevate the core menu and bring new ideas to life.
Sweetgreen co-founder and CEO Jonathan Neman said Karangis combines culinary creativity and fine-dining expertise with experience bringing new ideas to restaurant chains nationwide. “He understands how to take a great idea from the kitchen and make it something customers can enjoy every day, without compromising on quality or flavor,” Neman said.
The appointment comes as Sweetgreen continues to use menu innovation to encourage repeat visits and support sales. The chain has recently introduced new beverages, expanded its menu with wraps and continued seasonal offerings and collaborations, including a partnership with cookbook author Molly Baz. Its product strategy is particularly important as the business works to strengthen customer demand and navigate pressures affecting the broader fast-casual sector.
