As VP of culinary innovation at Untamed Brands, the parent company of fast-casual Taim Mediterranean Kitchen and Hot Chicken Takeover, Avi Szapiro brings years of fine-dining experience to the job.
He grew up in Bogota, Colombia, and thought he’d become a lawyer. But he caught the cooking bug as a teenager and never looked back.
Szapiro graduated from the CIA; worked in top restaurants and hotels in Latin America, Europe and California; operated his own highly rated restaurant in New Haven, Conn.; and cooked in volume for a nonprofit in India. Now, he’s excited about playing with the rich, varied flavors of the Eastern Mediterranean in developing craveable menus for 13-unit Taim and creating fresh, bold items for Hot Chicken Takeover.
Sustainability is the three-pillar foundation of both concepts, with environmental, social and economic components all having equal weight in Szapiro’s vision. Listen as he talks about his menu mission, why he’s laser-focused on the guest experience and where Untamed may be going next as the company expands its fast-casual footprint.
How Aaron Taylor and Atlas Restaurant Group are revitalizing fine dining in Baltimore
How Rush Bowls stands out from the crowd with a scratch-made menu and local vibe
At Planta, Steven Salm harnesses the power of plants
How Adenah Bayoh is positioning Cornbread Farm to Soul for fast-casual expansion
How Chef Ron Yan transformed the menu at Parcelle Wine Bar from popup to brick-and-mortar restaurant
How Panda Express’ Jimmy Wang spreads Chinese culture through food
How STATE Grill & Bar’s menu honors its location in the Empire State Building
How Gavin Kaysen defines his role as chef-CEO as he expands his restaurant company in new directions
How Sonic’s Mackenzie Gibson integrates culinary and marketing to drive innovation
How Amy Alarcon gave Popeyes the edge in the chicken sandwich wars
How Scott Randolph is elevating IHOP’s status as the breakfast leader while innovating across the menu
How Rick Petralia is pushing the envelope on flavor at Freddy’s
How Arthur & Sons is the culmination of Joe Isidori’s family legacy and culinary journey
How climate change is impacting your menu
How Cristina Suarez evolved from ‘bargirl’ to corporate beverage director of Kush Hospitality Group
How cold coffee is heating up the menu at Caribou
How 2 cousins from Maine turned the rest of the country on to lobster rolls
How Marc Forgione continues to grow his culinary legacy and restaurant cred
How Sam Polk is making healthy meals accessible and affordable in food deserts across the U.S.
How Steve Sturm puts the wood-fired grill front and center
Create your
podcast in
minutes
It is Free
50 Tastes Of Gray
Christopher Kimball’s Milk Street Radio
Walk-In Talk Podcast
The Count of Monte Cristo
Frankenstein
The Recipe with Kenji and Deb
Solicited Advice with Alison Roman