Brioche Dorée competitors

Carl Howard is a President/CEO at Fazoli's Restaurants LLC.

Todd Penegor joined the Company in June 2013 and was named President and Chief Executive Officer of the Company in May 2016. Mr. Penegor previously served as Executive Vice President and Chief Financial Officer of the Company from September 2013 to May 2016. Prior to joining the Company, Mr. Penegor worked at Kellogg Company, a global leader in food products, from 2000 to 2013, where he held several key leadership positions, including Vice President of Kellogg Company and President of U.S. Snacks from 2009 to June 2013, Vice President and Chief Financial Officer of Kellogg Europe from 2007 to 2009, and Vice President and Chief Financial Officer of Kellogg USA and Kellogg Snacks from 2002 to 2007. Prior to joining Kellogg Company, Mr. Penegor worked for 12 years at Ford Motor Company in various positions, including strategy, mergers and acquisitions, the controller’s office and treasury.

Niren is a student Harvard Business School starting in 2016 and is based in Boston, Massachusetts. He is a Chief Executive Officer at PANERA BREAD CO. Niren has worked as President Global KFC at YUM BRANDS INC, President at KFC, and President at Yum! Restaurants India. He attended Faculty of Management Studies between 1984 and 1986, Bard College, and Delhi Public School - R. K. Puram between 1977 and 1981.

Guidara was previously with Au Bon Pain for five years. Guidara led an extraordinary turnaround of the Au Bon Pain business through a chain-wide remodel program, expanded menu offerings and upgrades to the food and operational systems. The ''new Au Bon Pain'' harkens back to the concept's French roots with an urban marketplace format, abundant displays of food, and sophisticated stylish décor. Guidara joined Au Bon Pain from the Wolfgang Puck Food Company, a national, multi-concept food service organization, where he served as President and CEO from 1996. In that role, he was responsible for overseeing the operations of both the restaurant and packaged food divisions of the company. Guidara successfully doubled the size of the chef-driven company during his tenure. In his ten years as President of the Restaurant Division of Restaurant Associates in New York, the post he held prior to joining the Wolfgang Puck Food Company, Guidara developed and managed a host of fine dining and foodservice concepts including Savories, The Sea Grill, Tropica and Café Centro. In addition, Guidara oversaw dining services for such prestigious venues as Carnegie Hall, Lincoln Center's Metropolitan Opera House and the United Nations, and for corporate clients that included Goldman Sachs and Morgan Stanley. Frank Guidara received a BS in Restaurant and Hotel Management in 1968 from the University of Massachusetts, Amherst. Guidara serves as an advisor on the UMass HTM Board (Hospitality and Tourism Management), a trustee for the Boston Children's Museum, a director for the National Restaurant Association, a director for the Massachusetts Restaurant Association and a member of the Nutrition Roundtable for the Harvard School of Public Health.