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RŌTI Modern Mediterranean hires director of culinary ops

RŌTI Modern Mediterranean has hired Andrew Ashmore as its chef and director of culinary operations.

December 3, 2015

RŌTI Modern Mediterranean has hired Andrew Ashmore as its chef and director of culinary operations. In the new role, Ashmore oversees the menu development and culinary training of all 22 restaurants in Chicagoland, Washington D.C., and New York City, according to a company press release.

"Andrew feels a connection to our healthy menu and we're confident that he will help us continue to offer the consistent high-quality food that guests have come to expect at RŌTI," said Carl Segal, CEO of RŌTI Modern Mediterranean. "We're excited for the new menu items that he is working on that will be available at all our locations soon."

Ashmore brings more than 10 years of experience in various kitchens across the United States. Most recently, he held the title of brand chef at Fox Restaurant Concepts, where he oversaw the culinary developments at 10 restaurants. Prior to that, he worked at Michael Mina’s Bourbon Steak Detroit and Strip Steak in Las Vegas. He got his start in the culinary industry at a mom-and-op Italian restaurant, where he garnered an appreciation for from-scratch recipes, according to the release.

"My approach in the kitchen has always focused on bringing quality ingredients to the table," Ashmore said. "I was impressed by the brand’s commitment to deliver fresh food with incredible flavors and saw an opportunity to help RŌTI take that vision to the next level."