Chad Brauze is the Head of Culinary for Sweetgreen overseeing all culinary innovation and menu development.

Chad is a classically trained chef with over 20 years of experience in the restaurant industry. His professional career spans fine dining kitchens across the US and Europe, as well as quick-service restaurants serving convenient meals made from real ingredients. 

Chad joined Sweetgreen from Burger King where he was the Senior Director of Culinary Innovation and Sustainability, overseeing the core menu and limited-time-only food program. Prior to that, he was the Director of Culinary and Menu Development at Chipotle Mexican Grill. His work included the testing and successful launches of Queso Blanco, Carne Asada and Brisket. 

Chad has worked in renowned kitchens including El Bulli, Per Se and Daniel, earning him esteemed reviews in both the New York Times and The New Yorker. He holds a degree from the Culinary Institute of America and Columbia University. 

He lives in Orange County with his wife, Executive Pastry Chef Ashley Brauze, and two daughters.