- March 2, 2011
Following the success of The Hangry Bison opening in Winter Garden, the restaurant is continuing to grow and expand by hiring new culinary and operational talent.
Phillip Lowd, director of culinary for The Hangry Bison, will bring a wealth of knowledge from experience in fine dining, where he has held several culinary leadership positions, including executive chef of Cheeca Lodge & Spa in the Florida Keys.
In his role as director of culinary, The Hangry Bison President Joe Liguori said Lowd will be responsible for managing the current and potential future kitchens to "ensure consistent quality across the board."
“I truly enjoy The Hangry Bison’s brand and what the company stands for, and I’m excited to bring some of my talents and expertise to the table,” Lowd said in a press release. “We want to provide the best quality product to our guests year-round by working with farmers and local vendors.”
In addition, Eric Burns has been named director of operations and will handle the day-to-day operational responsibilities of the business, as well as overseeing management and staff, and implementing solutions to improve processes. Burns has a rich experience in the culinary world having been a chef in Las Vegas before being elevated to overseeing all operations.
“The Hangry Bison continues to have great potential,” Burns said. “I believe that Liguori has all the makings for a great brand and he really is already there.”
The Hangry Bison opened in downtown Winter Garden this year and has already made a significant impact on the local food scene.
The restaurant is known for its bison burgers, craft cocktails, craft beer, and elaborate whiskey and bourbon selection.
Liguori said a third location is already in the works.
For more information on The Hangry Bison, click here.