We are thrilled to introduce Corporate Executive Chef Gregg Brickman, one of our newest Customer Experience team members. In his role as CEC, Chef Gregg will provide a range of culinary support and expertise to our partners, from product testing to program development and everything in between. He will also offer equipment training to our domestic and international distributors. As Chef Gregg puts it, he is an ‘unlimited resource’ for our partners to tap into and be considered an extension of their internal culinary team. Check out our Q&A session below and get to know Chef Gregg!

Tell us a little bit about your work background

Before joining Henny Penny, I was the Sr. Director of Culinary Innovation at HOA Brands (Hooters, Hoots Wings). There I was responsible for developing, testing, and launching all culinary products for 430 franchise and corporate locations worldwide, including developing the Hoots concepts from ideation to launch. Before HOA Brands, I worked with Wolfgang Puck, where I had the opportunity to work at 8 Academy Awards and cook for numerous celebrities and two former presidents. I am originally from Boston and have a degree in Culinary Arts from Johnson & Wales University. I currently live in Atlanta with my wife, Becky, and our two daughters.

What led you to the Corporate Executive Chef position at Henny Penny?

I was lucky enough to work with Henny Penny during my time at HOA brands as we were developing some equipment for the new concept Hoots Wings. In doing so, I was fortunate enough to see what a great team they had and how far ahead they are of the other companies we were working with regarding quality and customer care. So when the opportunity to work for the company came along, I quickly jumped at the chance.

What is your favorite thing about your new role?

Being able to be involved with so many great established concepts and helping new concepts grow.

How has the transition been as you’ve started your new position during a pandemic?

I have been fortunate; many people who started new jobs during the pandemic have not been able to get settled in and learn what their role is. I have focused on understanding the equipment and what sets Henny Penny apart before being out in the field.

Do you have a signature item or a favorite style of cuisine?

Anything burnt. Kidding, –  I am lucky that I feel most comfortable in the kitchen, so my favorite cuisine isn’t a cuisine at all, but it is cooking for my friends and family and enjoying the time we spend together.

What is your motto or philosophy?

“Deliver more than what you promise, own your mistakes, and always try to learn something new.”

When you’re not at work in the kitchen, what do you enjoy doing?

I enjoy spending time with my family, boxing, and golfing (but I’m not so good at the last two things).
 
Keep an eye out for more blogs featuring Chef Gregg in the near future.

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