Figaro's Pizza Announces It Has Named Renowned Chef Dave Schy as Director of New Concepts and Product Development
Renowned Chef Dave Schy Heats Up Figaro’s Kitchen
Salem, OR, June 11, 2007 --(PR.com)-- What do pizza and fine dining have in common? Usually, not too much, but Figaro’s Pizza is hoping naming Dave Schy the director of new concepts and product development will bring something new to the table.
“We are thrilled to have Dave join our team,” said Ron Berger, Figaro’s chairman and CEO. “We’ve admired his innovative work over the years and can’t wait to see what he comes up with here.”
Schy, a renowned chef from Chicago, is the perfect person to infuse a dash of additional flavor into Figaro’s menu. After an apprenticeship with French chef Jean Banchet at Le Francais whet his culinary appetite, Schy attended the Culinary Institute of America to further his gastronomic knowledge and techniques. Upon his graduation, Schy moved to Los Angeles where he helped to define “California cuisine” at The Grand House, Le Gourmet, El Encanto Hotel and Chez Melange. His time in California proved fruitful, leading to a seven year career as the corporate chef for Chicago-based Lettuce Entertain You Enterprises and nine years running his own restaurant, Hubbard Street Grill. Since his restaurant closed in 2002, Schy has spent his time consulting across North America and overseeing his trademark sauces, including Ketchapeño, Ketchipotle, Ketch On Fire and Buff-A-Que Wing Sauce. Now that he’s joined Figaro’s, Schy says the possibilities before him are endless.
“The thing I like most about Figaro’s is that they make everything from scratch and they have dozens of great, high-quality ingredients already in house,” said Schy. “I have a rare opportunity to use all of these elements to create new and delicious menu items and I can’t wait to get started.”
Even before Schy entered the picture, Figaro’s Pizza has held its own. Each distinctive pizza delivers “flavors that sing” because Figaro’s uses only premium meats (no fillers), vegetables (never canned or frozen), cheeses (a special blend of 100 percent real cheese), dough (made fresh daily in each store) and a blend of fresh sauces. Figaro’s Pizza is believed to be the only national chain offering delivery of both baked and unbaked pizzas. Pizzas can be baked in the restaurant or taken home in oven-ready baking trays for home baking. There are 4,000 topping combinations to choose from.
Headquartered in Salem, Oregon, Figaro’s Pizza has grown to over 100 locations. The company expects to open 15 to 20 new units per year over the next several years. The company is focusing on building mass in its current 21 states using a network of master franchisees. For more information, visit the company’s web site at www.figaros.com.
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“We are thrilled to have Dave join our team,” said Ron Berger, Figaro’s chairman and CEO. “We’ve admired his innovative work over the years and can’t wait to see what he comes up with here.”
Schy, a renowned chef from Chicago, is the perfect person to infuse a dash of additional flavor into Figaro’s menu. After an apprenticeship with French chef Jean Banchet at Le Francais whet his culinary appetite, Schy attended the Culinary Institute of America to further his gastronomic knowledge and techniques. Upon his graduation, Schy moved to Los Angeles where he helped to define “California cuisine” at The Grand House, Le Gourmet, El Encanto Hotel and Chez Melange. His time in California proved fruitful, leading to a seven year career as the corporate chef for Chicago-based Lettuce Entertain You Enterprises and nine years running his own restaurant, Hubbard Street Grill. Since his restaurant closed in 2002, Schy has spent his time consulting across North America and overseeing his trademark sauces, including Ketchapeño, Ketchipotle, Ketch On Fire and Buff-A-Que Wing Sauce. Now that he’s joined Figaro’s, Schy says the possibilities before him are endless.
“The thing I like most about Figaro’s is that they make everything from scratch and they have dozens of great, high-quality ingredients already in house,” said Schy. “I have a rare opportunity to use all of these elements to create new and delicious menu items and I can’t wait to get started.”
Even before Schy entered the picture, Figaro’s Pizza has held its own. Each distinctive pizza delivers “flavors that sing” because Figaro’s uses only premium meats (no fillers), vegetables (never canned or frozen), cheeses (a special blend of 100 percent real cheese), dough (made fresh daily in each store) and a blend of fresh sauces. Figaro’s Pizza is believed to be the only national chain offering delivery of both baked and unbaked pizzas. Pizzas can be baked in the restaurant or taken home in oven-ready baking trays for home baking. There are 4,000 topping combinations to choose from.
Headquartered in Salem, Oregon, Figaro’s Pizza has grown to over 100 locations. The company expects to open 15 to 20 new units per year over the next several years. The company is focusing on building mass in its current 21 states using a network of master franchisees. For more information, visit the company’s web site at www.figaros.com.
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Contact
Sanderson & Associates
Courtney Thomas
312-829-4350
www.figaros.com
Courtney Thomas
312-829-4350
www.figaros.com
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