These three new roles on Red Robin's menu team bring more than 50 years of culinary and beverage innovation, training and execution to Red Robin and amplify the company's growing food and beverage development capabilities. The new members of the menu team join vice president of food & beverage and 25-year Red Robin veteran Scott Schooler and Red Robin executive chef Dave Woolley.
"We're beefing up our menu team to continue to deliver on the promise of being America's gourmet burger purveyor," said Denny Post, Red Robin's chief marketing officer. "Attracting individuals of this caliber to join our talented veterans creates tremendous possibility for food and beverage innovation with a twist today's guests will love."
Scott Weaver, director of culinary, joins Red Robin after serving in various culinary roles since 1994 at The Cheesecake Factory, most recently as executive manager of culinary operations at the company's Calabasas Hills, Calif., headquarters. Previously, he was executive chef for Michel Richard's Broadway Deli in Santa Monica, Calif., and executive chef for 701 Pennsylvania Avenue in Washington, D.C.
Laurie Scanlin, Ph.D., director of Research & Development, joins Red Robin from Chipotle Mexican Grill, where she was manager of Nutrition and Food Improvement since 2008. Dr. Scanlin was previously food applications manager for GTC Nutrition and spent several years as a consultant to foodservice and manufacturers. She has contributed to numerous publications and is a recipient of a U.S. Patent and awards from Colorado State University Research Foundation, American Association of Cereal Chemists, and Institute of Food Technologists.
Donna Ruch, master mixologist, joins Red Robin after a variety of food, bar and beverage roles since 2006 with T.G.I. Friday's USA, including food & beverage innovation team leader, menu innovation project manager, and most recently project manager for Bar & Beverage Innovation. Previously, she spent several years serving in various recruitment, development and training roles in fields that included food and beverage, hospitality and technology.
From the May 16, 2012, Prepared Foods’ Daily News