Former COO of P.F. Chang's Joins True Food Kitchen

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True Food Kitchen, an eatery born from the collaboration of wellness guru Dr. Andrew Weil and restaurateur Sam Fox, has appointed Larry Ryback as president to pioneer the impending, rapid growth of the restaurant brand. 

In this role, Ryback will oversee the culinary and operational initiatives across the True Food Kitchen brand, which includes locations in Phoenix and Scottsdale, Arizona.; Santa Monica, Newport Beach, and San Diego, California; Denver.; Dallas and Houston; Atlanta; and Fairfax, Virginia. 

“Larry is a great fit for True Food Kitchen and we welcome him to our team,” said Sam Fox, founder of Fox Restaurant Concepts. “With his extensive understanding of the industry, a knack for kitchen operations, and menu innovation, we are excited for him to take this growing concept to the next level.” 

Ryback sees True Food Kitchen as a way to evolve the restaurant industry, moving healthy food to an all-encompassing, flavorful experience. 

As the new brand president, Ryback plans to continue this initiative as True Food Kitchen opens additional locations in new and existing markets. With two restaurants opening in 2015 and six to eight opening in both 2016 and 2017, the health-food concept is on the road to becoming a nationally-recognized brand. 

“I am beyond thrilled to be joining a strong and innovative restaurant concept that is accompanied by such a passionate team,” Ryback says. “True Food Kitchen is a strong brand within the health-food space, and I look forward to being a part of its growth.”

Starting off as a dishwasher in an Italian restaurant in the southern New Jersey suburbs of Philadelphia, Ryback studied business management at Rowan University, worked his way up to running full kitchens, and now has 10 years of executive experience. 

Originally drawn to Arizona as the chief operating officer of P.F. Chang’s, Ryback discovered True Food Kitchen five years ago and immediately connected with Fox Restaurant Concepts for its creativity and passion for hospitality. 

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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