"Tampa's restaurant scene is witnessing a significant leadership evolution as Next Level Brands announces two strategic culinary promotions that underscore the company's commitment to developing talent from within. In a move that reflects both operational growth and internal investment, the hospitality group has elevated Chef Jacob Rios to Director of Culinary while promoting Chef Casey Alfonso to Executive Chef of Union New American."
"Next Level Brands' latest announcements represent more than routine promotions: they signal a deliberate strategy to build sustainable leadership depth across their expanding portfolio. Chef Jacob Rios, formerly Executive Chef of Union New American, now joins the brand's executive leadership team as Director of Culinary, where he'll oversee culinary innovation, kitchen operations, and concept development across all Next Level Brands properties."
""These promotions highlight the depth of talent within our team and underscore our commitment to fostering growth from within," said Jeff Gigante, Founder at Next Level Brands. "Chef Jacob has played a key role in shaping our culinary identity, and we are excited to see him take on a broader leadership role. Chef Casey's promotion reflects his dedication, skill, and vision, and we look forward to the continued success of Union under his guidance.""
Next Level Brands promoted Chef Jacob Rios to Director of Culinary and Chef Casey Alfonso to Executive Chef of Union New American. Rios will join the executive leadership team and oversee culinary innovation, kitchen operations, and concept development across all Next Level Brands properties. Alfonso will lead Union New American to ensure continuity of its culinary vision while bringing his own leadership perspective. The promotions aim to build sustainable leadership depth across an expanding portfolio and strengthen operational growth through internal investment. The moves respond to industry pressure to retain top talent and emphasize career development pathways within hospitality operations.
Read at Food & Beverage Magazine
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