Two Earn Promotions at Firebirds

Steve Sturm, who has been with Firebirds Wood Fired Grill since its inception in 2000, is stepping up to serve as chief operating officer of the chain, while Andy Seiple becomes Firebirds’ corporate executive chef.

Throughout his tenure, Sturm—who trained at the St. Augustine Culinary Arts School and the FCCJ Culinary Arts Program—has served as the first executive chef and, most recently, as senior vice president, food and beverage.

“We’re at a pivotal point in our growth journey, and Steve is undoubtedly the perfect fit to guide Firebirds’ operations into the future,” says Steve Kislow, Firebirds CEO and president, in a release.

Seiple—who studied culinary arts at Johnson & Wales University—joined Firebirds in 2013 as executive chef at a Cincinnati-area restaurant. Since 2022, he has been the culinary director, working out of the company headquarters in Charlotte, N.C.

“Chef Andy is a proven culinary leader in his own right, having helped define our brand’s culinary story and shape our innovative concept with an expectation of excellence to drive our success,” Kislow adds. “With both these leaders’ complementary expertise in back-of-house operations, I am confident in their abilities to uncover new efficiencies and elevate the guest experience at scale.”

Firebirds Wood Fired Grill’s signature items include hand-cut steaks and fresh seafood seared over locally sourced hickory, oak or pecan wood on an exposed wood-fired grill. The chain—which unveiled a new prototype in the fall of 2023 —currently has 60 locations across 22 states.