At Fox Restaurant Concepts, we know our people make a difference. We attract professional, dedicated, passionate, and respectful employees who genuinely have fun working. Here are three FRC hospitality team members who have risen through the ranks, and today, lead other team members by example. These two employees, along with our other 2,000, believe that their mission is great hospitality, every time.

Kelly Corson – Restaurant Manager True Food Kitchen Scottsdale Quarter

I joined Fox Restaurant Concepts in 2004 as a server and bartender at NoRTH Kierland in Scottsdale.  I spent two enjoyable years in the restaurant, but left to pursue a career interest in mortgage and real estate. I later discovered my passion did not lie within the mortgage industry!

So, in 2009 I applied again at Fox Restaurant Concepts Olive & Ivy for a bartending position. After a few short months, the opportunity presented itself to be part of the opening team at the company’s newest concept, Modern Steak. Without hesitation and with much excitement, I accepted! It was this experience which allowed me to see an entire new side of the restaurant business and affirmed my true passion for the hospitality industry. I bartended for three months, and was soon promoted to Restaurant Manager at Modern Steak!

With a tenacious spirit and motivation to expand my career, I was again given the chance to switch restaurant concepts and began working as a Restaurant Manager for True Food Kitchen at Biltmore Fashion Park. I was excited about this switch because I was able to align my current lifestyle with work, and there was a lot of opportunity for growth with this concept. In October 2010, I was selected to be part of the opening management team of the True Food Kitchen Scottsdale Quarter location where I work today.  I look forward to continuing to grow with FRC in its booming success as one of the best restaurant groups around!

Kenny Woods – Sous Chef Wildflower

My journey with Fox Restaurant Concepts began like so many others in the industry. I was hired as a dishwasher at Montana Avenue when I was sixteen. Spike, the Corporate Pastry Chef was based at that location and I was fortunate enough to be exposed to her talent and learn pastry from a real “pro”. I would assist her in the preparation of dishes for Sunday Brunch. From that moment on, I knew I belonged in the kitchen!

I spent the next several years working as a line cook. I have been mentored by many chefs who have truly inspired me. I am committed to ensuring all recipes, food preparations and presentations meet our restaurant’s specifications and quality standards. I believe my dedication and enhanced skills in the kitchen helped me earn a promotion last year. I am now a Sous Chef at Wildflower in Tucson!

I have worked my way up from a dishwasher, to a prep cook, line cook to a Sous Chef all within five years. It required a lot of hard work, patience and not being afraid to make mistakes that I believe have contributed to my success with FRC!

Jason Brown – General Manager Culinary Dropout

Prior to joining Fox Restaurant Concepts, I spent six and a half years working for Hillstone Restaurant Group at Houston’s.

I joined Fox Restaurant Concepts in October, 2009. Within those two years, I have helped open two brand new restaurant concepts! My first opening was at Modern Steak, where I was initially hired to be a bartender. Within three months, I was promoted to Restaurant Manager managing the bar!

My next opening with the company was at Culinary Dropout in January 2010. I have been able to develop an understanding of the unique needs of our guests, establishing lasting relationships and exceeding their expectations. I try to stay focused and maintain a sense of humor in the chaotic environment. I have a great sense of pride for this concept and have demonstrated management attributes that have not gone unnoticed. This August I was promoted to General Manager of Culinary Dropout!

Jim Bergant – General Manager Bloom

When I moved to Kansas City to be near my dad, I wanted to continue to work in the restaurant industry. A new Italian restaurant called NoRTH was opening in May 2008, and I was hired as a bartender. During opening training, I was inspired by the Culture of Hospitality class given by Regan Jasper, Partner and Director of Hospitality and Beverage. I was very excited to be a part of opening NoRTH. Before the restaurant even opened, I knew that I wanted to see my career advance with FRC.

In November 2009 the opportunity for Restaurant Manager became available which I eagerly accepted. I knew I wanted to continue to grow with the company, and it became clear my best option would be to move out to Arizona. With a “whatever it takes” attitude, I moved to Tucson in April 2010 to become a Restaurant Manager at NoRTH.

After eleven months in Tucson, the General Manager position at Bloom in Broomfield, Colorado became available and I have been the General Manager since March 2011. I would say that the growth came faster than I expected, but I could not have been more excited about it! I have continued my own wine and culinary knowledge on my own time, achieving my level 1 sommelier and am signed up for level 2 next year. With the motivation and the drive to become a Regional Manager one day, I remain focused and persevere through each unique challenge that comes my way.