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How Firebirds’ Steve Sturm puts the wood-fired grill front and center

The head chef leans into the brand’s signature wood-fired cooking technique to differentiate both the food and drink menus.

Steve Sturm is senior vice president of food and beverage and executive chef of Firebirds Wood-Fired Grill. The namesake wood-fired grill is the focal point of the menu at the 55-unit polished casual chain, not only for items like shrimp, salmon, beef tenderloin, chicken, blistered vegetables and tuna, but for cocktails that feature charred pineapple and chilies.

Chef Sturm is currently working on revamping the bar food menu, adding more small plates and shareables that deliver a big flavor punch and fit the way people want to dine today. That menu will launch in the fall. He’s also introducing more interactive tableside items, as guests today are looking for dining experiences—not just a straightforward dinner menu.

Steve Sturm
Steve Sturm

Listen as he describes how he likes to get in the kitchen and “play” and how he and his team of 150 chefs continue to innovate the Firebirds menu.

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