Fuzzy’s names Josh Diekman director of culinary, executive chef

Influential chef at Fuzzy’s joins team full-time to continue culinary creativity

Fuzzy’s Taco Shop named chef Josh Diekman director of culinary and executive chef. The Baja-style taco-shop chain operates and franchises 150 locations across 18 states.

Since 2018, Diekman has helped fuel the culinary creativity of Fuzzy’s Taco. Earlier this year, he joined the chain full time. Before joining Fuzzy’s, Diekman served as the corporate executive chef at Land O’Lakes. There, he oversaw menu development, operational procedures and trend analysis.

Prior to Land O’Lakes, he served as corporate executive chef at Nestlé where he partnered with restaurants to develop trend-based menu applications of their products. These restaurants included Fuzzy’s, Chili’s Grill & Bar, TGI Fridays, and Bar Louie.

“Chef Josh has been an incredible asset to us, and we are excited to have him as a full-time part of the Fuzzy’s family as we continue to put our focus on food first,” says Paul Damico, chief executive of Fuzzy’s Taco Shop. “His understanding of restaurant operations along with his ability to monitor culinary trends and keep Fuzzy’s Taco Shop at the forefront of what is popular with our guests has been extremely valuable to us.”

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Damico added, “As we continue to grow, Josh’s focus on streamlining our menu and incorporating consumer trends will be essential to our strategy.”

“The exciting part of the Fuzzy’s Taco Shop is the amount of scratch cooking that happens in our kitchens every day, which gives me an opportunity to be unapologetically creative,” said Diekman. “My initial focus is to streamline the menu to allow for easier execution as we expand, and to create back of house processes to allow for consistency across all locations.”

Diekman has influenced the success of limited-time offerings at Fuzzy’s through creativity and consistency.

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“Menu innovation will also continue to be a big focus as we continue to push the boundary on what is possible with Baja- and Mexican-influenced cuisines,” he said. “I feel fortunate to be part of a company with such a strong sense of culture from top to bottom. The lines of communication are open between all departments and it’s exciting to experience such a collaborative working atmosphere. No matter who you ask, serving up scratch-made food and chill vibes is everyone’s top priorities.”

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