Longtime chef becomes director of culinary operations. 

Paul Martin's American Grill promoted chef Anthony Endy to director of culinary operations. In his new position, Endy assumes responsibility for food sourcing, supplier relations, recipe and menu development and quality control. His current duties include leading productivity and efficiency initiatives as well as defining the core menu policy for all markets.

As a result of his promotion Endy relinquished his day-to-day duties as chef partner of the chain's El Segundo, Calif., location. Prior to joining Paul Martin's, Endy served as sous chef for chef Julie Robles and spent most of his career at the Los Olivos Wine Merchant & Café in Santa Barbara, Calif. as both executive chef and general manager.