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Veggie Grill Hires Two Execs To Focus On Growth

Veggie Grill has hired two execs to help fuel its growth. Tim Welsh, VP of Real Estate and Development, will be an integral part of the company's development plans to double the number of its locations by 2020, according to a company news release, and Kajsa Alger, Director of Culinary Innovation, will focus on menu expansion.

"Veggie Grill is experiencing an exciting growth phase, recently opening two locations in Chicago, with plans to increase stores on the West Coast, in Chicago and expand to Boston later this year," Veggie Grill CEO Steve Heely, said in the release. "We feel confident that both Tim and Kajsa bring the positive personal energy, innovation and passion that will help advance Veggie Grill in existing and new markets."

Welsh previously served as VP of Real Estate and Store Development at The Coffee Bean & Tea Leaf and has held executive positions at Sweetgreen.

Alger, a chef and vegan food expert, was executive chef and partner of Street and Mud Hen Tavern, which she opened with her business partner of many years, Susan Feniger. For eight years, she operated and developed a complex menu concept for two locations specializing in global street food and international cooking.

While at Mud Hen Taver, Alger and Feniger co-wrote the cookbook "Street Food." Alger has worked in the restaurant business for 30 years, holding positions as corporate chef of Border Grill Restaurant Group and executive chef and co-owner of the Blue Windo, a "grab + global" concept specializing in chef-driven recipes and global flavors.

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