Steve Sturm promoted to Chief Operating Officer
Andy Seiple promoted to Corporate Executive Chef
Charlotte, NC (RestaurantNews.com) Firebirds Wood Fired Grill (“Firebirds” or the “Company”), the award-winning, polished-casual American restaurant and steakhouse, today announced the promotion of Steve Sturm to Chief Operating Officer (COO) and Andy Seiple to Corporate Executive Chef. Both leaders have and will continue to play key roles in driving the company’s growth by enhancing operational efficiency and elevating menu offerings to deliver an exceptional guest experience.
Steve Sturm has been with Firebirds since its inception in 2000 and was the first Executive Chef at Firebirds’ first restaurant in Charlotte, where he played an instrumental role in the development and evolution of the company’s original menu. Most recently, he served as Senior Vice President, Food & Beverage and has shaped Firebirds’ distinctive offerings for the past 25 years, as the brand has grown its footprint to more than 60 locations across 22 states. Previously, Chef Sturm served in Executive Chef, Corporate Chef, and Corporate Sous Chef roles for various restaurants and restaurant groups. He trained at the St. Augustine Culinary Arts School and the FCCJ Culinary Arts Program.
Andy Seiple joined Firebirds in 2013 as Executive Chef at Firebirds’ Cincinnati-area restaurant. His talent, dedication and leadership has propelled him through the ranks, and he has grown with the company, serving as a Regional Chef throughout the Midwest and, since 2022, he has held the position of Culinary Director, working out of the company’s headquarters in Charlotte. In his new role as Corporate Executive Chef, Chef Andy will continue to refine Firebirds’ menu, reinforcing the brand’s commitment to bold flavors, high-quality ingredients and elevated American cuisine. He studied culinary arts at Johnson & Wales University.
“Chef Steve’s influence is woven into the Firebirds DNA, with a track record of having developed some of our finest leaders and our most beloved recipes over the past 25 years. We’re at a pivotal point in our growth journey, and Steve is undoubtedly the perfect fit to guide Firebirds’ operations into the future,” said Steve Kislow, Firebirds CEO and President. “Chef Andy is a proven culinary leader in his own right, having helped define our brand’s culinary story and shape our innovative concept with an expectation of excellence to drive our success. With both these leaders’ complementary expertise in back-of-house operations, I am confident in their abilities to uncover new efficiencies and elevate the guest experience at scale.”
With these appointments, Firebirds continues to strategically strengthen its leadership team and demonstrate its commitment to culinary excellence, operational efficiency and delivering an unmatched dining experience.
About Firebirds Wood Fired Grill
Firebirds Wood Fired Grill is a privately owned polished casual American restaurant concept offering an energetic twist on the traditional grill, featuring a boldly flavored menu in an elevated, fire-centric atmosphere. Signature menu items include hand-cut steaks and fresh seafood seared over locally sourced hickory, oak or pecan wood on Firebirds’ exposed wood-fired grill. Complementing its inviting dining room, guests will find the award-winning FIREBAR® and a full-service patio with seasonal comforts. Firebirds partners with Alex’s Lemonade Stand Foundation year-round, having raised nearly $5 million for childhood cancer research through the sale of fresh-squeezed lemonade. Firebirds was named one of 10 ‘Breakout Brands’ by Nation’s Restaurant News and was awarded the Diners’ Choice Winner by OpenTable. Firebirds has more than 60 locations across 22 states. Visit FirebirdsRestaurants.com to become a member of Firebirds’ Inner Circle, make an OpenTable reservation or order online.
Contact:
ICR for Firebirds
Firebirds@icrinc.com
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