Management Moves: Winans, Jones Wright

Daniel Winans, The Grill on the Alley, Woodland Hills, California.
Daniel Winans, The Grill on the Alley, Woodland Hills, California. Image Used with Permission

Daniel Winans, The Grill on the Alley

The Grill on the Alley, Woodland Hills, California, has promoted chef Daniel Winans of the Dallas location to general manager and executive chef.  

“Guests have always been closely connected with our chefs at The Grill.  Our guest experience has grown consistently because we play up the chemistry with everyone in the dining room; it’s about the food, and about our guests’ confidence that all of their expectations would be exceeded,” says chef Winans.  “With my dual positions, I’m excited about the opportunity to connect the kitchen and the dining room for our guests even further.”

Chef Winans has been with The Grill on the Alley Dallas since the restaurant opened in 2006.  Prior to joining The Grill, Winans led culinary teams at brands including The Zodiac Room at Neiman Marcus and The Pyramid Room at The Fairmont.  Also a culinary entrepreneur, Winans opened the first kosher French bakery in Dallas. He lives in Dallas with his wife Andrea; they have two daughters.

Winans and The Grill’s culinary team take classic American grill fare to a new level with a passion for freshness and by sourcing superior quality ingredients. The finest available USDA Prime steaks and chops are aged and hand-butchered in house. Fresh fish and seafood are flown in daily and sauces and marinades are prepared especially for each dish.

In addition to steaks, seafood and poultry, the extensive and uncomplicated menu features timeless dishes, including Jumbo Lump Crab cakes, Filet Mignon with Bœuf Onions and Bordelaise Sauce, Cedar Plank Atlantic Salmon, Double Cut Pork Chops, Chicken Pot Pie, classic Cobb and Caesar salads.

Kristen Jones, Front Burner Restaurants

Front Burner Restaurants has named Kristen Jones its senior marketing director to support the company’s national marketing initiatives for all Front Burner brands including Twin Peaks Restaurants.

In her role, Jones will oversee marketing campaigns for Twin Peaks and all Front Burner concepts including The Ranch, Whiskey Cake, Ojos Locos, Red Dog Right and Velvet Taco. Jones brings more than 13 years of marketing experience to the newly created position.

Jones previously directed all national marketing efforts for Jersey Mike’s Subs and was a member of Chili’s national marketing team where she led national promotions, creative development for television and radio campaigns and oversaw all sports, social media and cause marketing campaigns. Prior to that she spent six years at GSD&M Advertising.

“We are excited to welcome Kristen to the Front Burner team,” says CEO Randy DeWitt, who co-founded the concept in 2005 with Scott Gordon. “Her extensive restaurant experience will be key to spearheading marketing efforts across all our brands and creating fun, energetic promotions for our guests.”

Jones is a graduate of Oklahoma State University with a bachelor’s degree in Public Relations and Advertising.

Marie Wright

WILD Flavors, has announced that Marie Wright has accepted the role of chief global flavorist. 

Wright will be responsible for global flavor creations for WILD, reporting directly to Dr. Erik Donhowe, COO of WILD Affiliated Holdings.

After earning a degree in chemistry and food science at King's College London, Wright began her career as a chemist analyzing the flavors of various sweetening agents before beginning her flavorist training at flavor firm Bush Boake Allen, which was later acquired by International Fragrances and Flavors (IFF).

She joins the WILD team with over 25 years of extensive global, technical marketing and management experience.  Most recently, Wright was vice president senior flavorist for IFF in Dayton, New Jersey. 

Wright’s attitude about flavor creation is unique as pointed out during the National Association of Flavors & Food-Ingredient Systems (NAFFS) Conference held in October, 2011: “Ms. Wright believes that flavor creation is an artistry rather than science, and perfection in art is truly challenging.”

 WILD continues to show its commitment to leading the industry with innovation by bringing Marie Wright on board.  With her breadth of experience, knowledge, and innovation, Marie brings further expertise to our R&D teams within the global organization,” says Donhowe. “She will be working directly with our global R&D team, chemists, and flavorists to solidify the success of WILD’s flavor and ingredient technologies for our customers.”


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

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