Agave & Rye announced the appointment of Robert Harrison as the restaurant’s Brand Executive Creative Chef. The modern Tequila and Bourbon Hall’s menu itself sets Agave & Rye apart from the traditional restaurant, with signature Mexican street favorites and unique tacos – such as “The Crown Jewel,” featuring truffle mac n’ cheese and lobster, “The Sensai”, featuring soy and ginger kangaroo, hosin, and rice noodles, and “The All Nighter”, featuring duck confit. Fresh, made-from-scratch recipes, with only the best ingredients available, offer inventive ways for guests to enjoy expertly crafted food, bite-by-bite. Robert Harrison is an excellent fit for the Agave & Rye team and culture, matching the unique vision for the brand.
Hailing from The Culinary Institute of America, Hyde Park, Harrison received extensive experience within the restaurant industry from exceptional professionals across the nation. He successfully managed kitchen operations, proved superior financial management, demonstrated innovative menu development and more. It’s this extensive experience that has shaped the way Harrison approaches his menus today, allowing him to confidently craft exciting dishes that bring a unique energy to his work.
Brand Executive Creative Chef, Robert Harrison began his career in New York City, moving to California before making his way back to Columbus, Ohio. Within his years as an Executive Chef, Harrison honed the ability to prepare precise, well-executed dishes that consistently delight. Harrison also has experience in menu development and special event and party menus, areas in which Agave & Rye has plans to expand.
“We believe food is a vehicle for joy and community. With Robert behind us, we’re excited to continue building the Agave & Rye brand. It’s one we’re absolutely proud of,” says Yavonne Sarber, founder and CEO of Agave & Rye. “We’re confident Robert’s menus will bring a smile to the faces of our guests, exciting and surprising them each visit.”
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