Nick Graff joined Noodles & Company in 2014 and quickly advanced to the position he holds today as executive chef and VP of culinary. Along the way, he introduced scores of new ingredients, formats and global dishes. Among the standouts are veggie-based zoodles, stuffed pastas including tortelloni and ravioli in several flavor iterations, a high-protein pasta called leanguini, and Chicken Parmesan—Noodles’ first baked entrée and already a runaway best seller.
He also introduced new equipment to the line, speeding prep times and easing executions. Steamers now expedite the pasta cooking process and eliminate the extra step of draining the noodles. And with ovens installed at each unit, the menu can now expand into baked pastas and entrees.
Listen as Chef Graff describes his culinary journey at Noodles & Company, talks about the challenges of menu development in a fast-casual environment and reveals what may be next for Noodles’ menu.
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An insiders' look at the 2024 MenuMasters Awards
Korean fried chicken goes glam, Rocco DiSpirito's star power and Mooyah's from-scratch mentality
High-end apartment pop-up dinners, Dan Barber breeds flavor into squash, and how Muchacho infuses salsas with unique personalities
Lettuce Entertain You shares new initiatives, Eggs Up Grill makes menu moves, and the dish on pizza styles and Brooklyn food
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