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Here are the latest leadership changes in the restaurant industry:
Tony Darden, Portillo’s | All photos courtesy of the brands
Tony Darden has moved to Portillo’s as chief operating officer. Darden was most recently senior vice president and chief operating officer of Jack in the Box since 2021. Before that, he was president of Mooyah Burgers, and he has also served as COO for Taco Bueno Restaurants and Sun Holdings.
Billy Grenham, Luna Grill
Billy Grenham has been named the first-ever chief marketing officer for 52-unit Luna Grill Mediterranean, which is planning to open a restaurant every other month in 2025. Grenham was most recently CMO of Lazy Dog Restaurant & Bar and he spent some time in marketing for fitness brands CycleBar and Chuze Fitness. But he also spent five years with Yum Brands, serving as head of global marketing and communications for Taco Bell.
Duffy’s Sports Grill promoted President Joe Webb to CEO. Webb has been with the Florida-based casual-dining chain for more than five years, and previously spent time at Pei Wei, Corner Bakery and Boston Market. Duffy’s has 30 locations, all in Florida.
Mike Wesley, Maggiano’s Little Italy
Mike Wesley was named VP of marketing for Maggiano’s Little Italy. Wesley previously spent 14 years at Yum Brands, where he was most recently VP of brand marketing for KFC U.S. He joins Maggiano’s at a time of transition for the 52-unit casual-dining brand. Maggiano’s also recently hired a new president and a VP of innovation and growth.
Alistair Levine is the new CEO of Vine Hospitality, the San Francisco Bay Area-based group that operates Left Bank Brasseries, LB Steak, Meso and other concepts. Alistair Levine is the son of late founder Ed Levine, who founded the group with chef Roland Passot.
John Miller, Legacy Food Group
Legacy Food Group (LFG) announced that current president and COO John H. Miller has been promoted to CEO effective Jan. 1. In his new role, Miller will help lead expansion efforts while continuing his focus on operational efficiencies as LFG continues to bring together regional independent foodservice distributors.
David Thual has joined The Lowell Hotel as executive chef of the restaurant Majorelle in New York City. Thual spent years cooking in France, Spain and Morocco, and, before relocating to New York, was Chef USA at Ladurée in Paris.
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