Paul Martin’s American Grill announces the promotion of Chef Anthony Endy as Director of Culinary Operations. In his new position, Endy assumes responsibility for food sourcing, supplier relations, recipe and menu development and quality control. His current duties include leading productivity and efficiency initiatives as well as defining the core menu policy for all markets.
“Over the past year, Chef Anthony has proven to be a tremendous asset in our ongoing efforts to ensure consistency and maintain our high standards at all locations,” said Anthony Smith, President – Partner of Paul Martin’s American Grill. ”We are tremendously pleased to have him as part of our core team. Chef Anthony is vigilant and resourceful on top being a creative and excellent chef. As we continue to expand in California and into other states, he will be instrumental in delivering the Paul Martin’s experience to new markets.”
Endy has relinquished his day-to-day duties as Chef Partner of the El Segundo location to focus on the responsibilities of his new role. Prior to joining Paul Martin’s, Endy served as sous chef for acclaimed chef Julie Robles and spent most of his career at the Los Olivos Wine Merchant & Café in Santa Barbara as both Executive Chef and General Manager.
To learn more about the Paul Martin’s American Grill and its food, please visit paulmartinsamericangrill.com.
The concept behind Paul Martin’s, which focuses on “Seasonal & Delicious,” was first developed for the original restaurant in Roseville, Calif. where relationships were forged with over three-dozen innovative local farmers and artisans. Since then, the company has grown with additional locations in California (El Segundo, Irvine, Mountain View, San Mateo, and Westlake Village) and in Scottsdale, Arizona. For more information, visit paulmartinsamericangrill.com.
