Dean & DeLuca, a leading purveyor of fine foods, announced Brian Bistrong as Corporate Executive Chef for market operations. Brian comes to the iconic New York brand with years of experience in the culinary industry working with acclaimed chefs such as Wolfgang Puck, David Bouley and the late Bernard Loiseau.

In his new role, Bistrong will introduce a fresh vision to the established fine food store’s array of culinary offerings, implementing new food concepts across its markets including New York, Charlotte, Kansas City, Georgetown, and St. Helena. Bistrong will contribute to Dean & DeLuca’s dedication of offering exceptional fare of the highest quality and variety.

“It’s always been our mission to serve restaurant-quality foods that highlight the amazing array of ingredients, produce, meat and seafood that Dean & DeLuca has become known for around the world,” says Jay Coldren, managing director, Dean & DeLuca. “Chef Bistrong brings together a rare blend of technical expertise, a reverence for the finest ingredients and an approachable style that is a perfect fit for our prepared foods and catering offerings. We’re very lucky to have him.”

“I have fond memories of shopping at Dean & Deluca in my early career as a Chef, and am very excited to be a part of the team,” says Bistrong. “I’m looking forward to supporting the store’s position as the leading destination for chefs and people in the food community to shop and cook.”

Bistrong will implement a fresh model to Dean & DeLuca’s prepared food section, ensuring an array of healthy dishes for consumers to shop without compromising on flavor. Utilizing Dean & DeLuca’s produce experts, Bistrong will work in tandem to source ingredients from local farmers’ markets in each store. He will also introduce new culinary concepts such as breakfast and lunch bowls, updated catering menus and other exciting offerings.

Customers can begin to shop these new offerings in late spring 2017.