May 07, 2014 // Franchising.com // Huntington Beach, CA – Slapfish, a Huntington Beach, CA based Chef-driven fast-casual seafood restaurant with an emphasis on serving fresh, sustainable dishes, has announced the hiring of Greg Griffie as their new Vice President of Operations. Greg, a restaurant and hospitality industry veteran, joined the Slapfish team to provide leadership as they rapidly expand around the globe via new franchised and corporate restaurants.
Griffie most recently served as the Director of Culinary, Global Operations Services, for Marriott International. In 2005, he received Marriott’s Achievement of Culinary Excellence award. Griffie has also served as Executive Chef at various high end restaurants, and he has led openings for multiple Marriott hotel and restaurant openings around the world.
Says Slapfish Chef and Founder Andrew Gruel, "We’re thrilled to have someone with Greg’s level of experience join our team. We are rapidly developing in new markets, including opening our first restaurants in the Middle East this summer, and our franchisees will benefit greatly from Greg’s leadership."
Orange County, CA is home to Slapfish, a modern seafood shack founded by Chef Andrew Gruel. Slapfish has created a distinct brand that revolves around great "boat-to-plate" cuisine in a casual, relaxed setting. At its core, the noted food truck-turned-restaurant presents a real American seafood experience that revolves around fresh, sustainable fish, prepared simply, but delivering big flavors. Chef Gruel’s menu revolves around a variety of daily and seasonally changing features and his ocean-fresh menu emphasizes bibb-worthy dishes and bold flavors, with seafood sourced from well-managed suppliers of eco-friendly seafood.
With Chef Gruel as a spokesperson for sustainable seafood practices, Slapfish separates itself on the county’s culinary landscape by serving to empower the community with fresh quality, responsibly sourced offerings.
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