Firebirds Wood Fired Grill promoted Steve Sturm to chief operating officer and Andy Seiple to corporate executive chef.

Sturm has been with Firebirds since its inception in 2000 and was the first Executive Chef at Firebirds’ first restaurant in Charlotte. Most recently, he served as senior vice president, food and beverage. His background also includes roles as executive chef, corporate chef, and corporate sous chef roles for various restaurants and restaurant groups.

Seiple joined Firebirds in 2013 as executive chef at the casual dining chain’s Cincinnati-area restaurant. He then went on to serve as a regional and, most recently, culinary director for Firebirds.