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Burger 21 appoints first-ever corporate chef

Mike Remes, the mind behind the Bayou Burger and a soon-to-be-introduced fried green tomato burger, will be responsible for driving food innovation.

September 16, 2014

Burger 21 has promoted Mike Remes to corporate chef and field trainer. Remes, who took on the role earlier this year, is Burger 21's first dedicated corporate chef.

He manages all aspects of the brand's menu development, including its monthly featured burgers and shakes, while overseeing training and operations for all new restaurant openings across the country.

"It is our pleasure to recognize Mike's leadership and contributions to the success of Burger 21's restaurant operations," said Mark Johnston, president and chief concept officer of parent company Front Burner Brands, in a press release. "Mike's professional growth and his commitment to excellence for Burger 21 is a true testament to his passion for the brand. We are confident that Burger 21's menu development will continue to thrive under his culinary leadership."

Remes has been a member of the Burger 21 team since 2010.

Last month, he introduced his Bayou Burger. The Bayou Burger, which Burger 21 describes as "a play on New Orleans style gumbo," is available through Sept. 20. His fried green tomato burger will roll out Sept. 21 and will be available through Oct. 20.

"It's exciting to be in a position at Burger 21 to really shape our menu and featured burger and shake offerings. I look forward to introducing guests to even more gourmet, fine dining flavors in our fast casual setting," Remes said in the release. "As corporate chef of Burger 21, my goal is to create a diverse pipeline of innovative menu items that will further enhance our already extensive and diverse menu. As the brand continues its national expansion, I'm confident that Burger 21 will become the go-to destination for unique, great-tasting burgers and shakes."