Blaze Pizza CEO and leadership

Amanda Shaw is a Mgr:Financial Reporting at BLOOMIN' BRANDS, INC. and is based in Pasadena, California. She has experience at Pinkberry Inc and has worked as VP/Controller at BLOOMIN' BRANDS, INC.; Interim CEO/CFO at Blaze Pizza; and Senior VP/Chief Acctg Officer at BLOOMIN' BRANDS, INC.. Amanda works or has worked at DUNKIN' BRANDS GROUP, INC.. She attended Terry College of Business between 1989 and 1994.

Bradford Kent, CRC is an Owner at Olio Wood Fired Pizzeria GCM Grand Central Market Downtown LA, Co-Founder/Chief Culinary Officer at Blaze Pizza, and Fellow - Socitey of Fellows at Culinary Institute of America/The and is based in Pasadena, California. He has worked as Food Scientist at US Dept of Defense, Natick Labs SBCCOM; Contributing Food Scientist at Kokiri Lab; and Private Chef at Motor Yacht Seaquest. Bradford works or has worked as Co-Founder/Executive Chef/Partner at Blaze Pizza. He studied at California State University Long Beach between 1998 and 2000, Culinary Institute of America/The between 1994 and 1996, and USC Marshall School of Business between 1987 and 1992.

Vince Szwajkowski is a Chief Marketing Officer at Blaze Pizza.

Bradford Reynolds is a Chief Financial Officer at Blaze Pizza and is based in Denver, Colorado. He has worked as Chief Financial Officer at Smashburger, Chief Operating Officer at sbe Lifestyle Hospitality, and Chief Operating Officer at SBE. Bradford attended Kenyon College between 2003 and 2007 and Duxbury High School between 1999 and 2003.

Rick Gestring is a Chief Restaurant Officer at Blaze Pizza and is based in Atlanta, Georgia. He has worked as VP:Restaurant Experience at DUNKIN' BRANDS GROUP, INC.; VP:Operating Systems at DUNKIN' BRANDS GROUP, INC.; and Market Manager at Taco Bell/Pizza Hut. Rick attended University of Nebraska-Lincoln and University of Nebraska at Omaha.

Bradford Kent, CRC is an Owner at Olio Wood Fired Pizzeria GCM Grand Central Market Downtown LA, Co-Founder/Chief Culinary Officer at Blaze Pizza, and Fellow - Socitey of Fellows at Culinary Institute of America/The and is based in Pasadena, California. He has worked as Food Scientist at US Dept of Defense, Natick Labs SBCCOM; Contributing Food Scientist at Kokiri Lab; and Private Chef at Motor Yacht Seaquest. Bradford works or has worked as Co-Founder/Executive Chef/Partner at Blaze Pizza. He studied at California State University Long Beach between 1998 and 2000, Culinary Institute of America/The between 1994 and 1996, and USC Marshall School of Business between 1987 and 1992.