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Fox Restaurant Concepts

Email address and contacts

Quick try with Connor Smith from foxrc.com

Fox Restaurant Concepts company description

Our story begins with Sam Fox, a third-generation restaurateur who is passionate about hospitality and endlessly inspired by food and design. He opened Wildflower in Tucson in 1998, and today has introduced dozens of ever-evolving Fox Restaurant Concepts brands, including Flower Child, Culinary Dropout, Blanco and The Henry. Now, 20 years later, we’ve grown to a team of over 4,000 employees in nearly 50 locations that span across the U.S. The Fox Restaurants team is a community of creative thinkers who help bring Sam’s concepts to life. Starting in our Home Office in Phoenix (also known as the “Big Kitchen”), we immerse ourselves in every detail and develop each idea into fully-fledged, brick and mortar restaurant experiences all over the country. We love bringing passionate people and big ideas together, creating amazing experiences, and sharing stories over incredible food. We see every brand as a way for us to connect with and serve those who matter most - our people and our guests.

Key Employees

  • Connor Smith
  • Stephanie Ryder
    Director of Development and Design
  • Carolyn Shelly
    Payroll Manager

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New team members of Fox Restaurant Concepts

Lê Minh Trí
Fast Food Restaurant Manager
Holland Yeaton
Raven Curtiss
Senior Human Resources Manager
Howard Simpson
General Manager
George Burten Iii
General Manager
Nate Ward
General Manager
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