Subway names Paul Fabre senior vice president, Culinary and Innovation
Veteran chef, executive brings two decades of experience to sandwich chain
The Subway sandwich-shop chain named Chef Paul Fabre senior vice president of Culinary and Innovation. He joins Subway’s culinary and product development team, equipped with two decades of restaurant experience, as the QSR chain seeks to find its renaissance amid a national health crisis and on-and-off battles with franchisees over discounts.
Fabre’s experience includes work at Papa John’s, BJ’s Restaurants, Trader Vic’s Inc. and Bloomin’ Brands. Over the years, he developed a deep product development background working in the menu strategy, product innovation and R&D functions of these high-profile restaurant brands.
“Chef Paul’s role is all about bringing innovation to our menu that complements the other bold moves we’re making across the brand,” said Carrie Walsh, Subway chief marketing officer.
Most recently, Fabre held the role of SVP of Menu Strategy and Product Innovation at Papa John’s. There, he led menu innovation initiatives, working with the culinary team to heighten the emphasis on food quality and launch new products.
Prior to Papa John’s, Fabre served as VP of R&D and Innovation at Bloomin’ Brands, overseeing culinary programs for Outback Steakhouse.
In addition, he worked in culinary R&D at BJ’s Restaurants Inc. and served as Trader Vic’s global corporate executive chef.
Photo credit: Subway (featured preview image)
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