Angry Barbeque Hires William Boyd as Executive Chef

CANTON, Ohio June 26, 2014  William Boyd, former director of food service for the Cuyahoga Valley National Park, is now the executive chef at popular restaurant barbeque spot, Angry Barbeque. In addition, 3-D Business Accelerator assumed full ownership of Angry Barbeque.

The recipes Angry Barbeque was founded on will remain the same, however, Executive Chef Boyd’s major focus is to improve the overall customer experience at Angry Barbeque. His attention to cleanliness, fresh products, customer service and professional management is instrumental to move the restaurant forward.

Boyd has an extensive background in the culinary industry. With more than 20 years of cooking and management experience, Boyd is responsible for the day-to-day operations of Angry Barbeque.

I am excited to lead Angry Barbeque to a new level, said Boyd, executive chef at Angry Barbeque. I believe in this restaurant and can see its potential. Let’s get cooking!?

Boyd is a Canton McKinley Senior High School graduate and a University of Akron alumnus. He began his culinary career at Tangier’s in Akron in 1991 as a prep cook. Soon, he became the Executive Sous Chef where he oversaw a staff of 30 and served banquet dinners for groups up to 1,000 people.

He started working at Flipside Restaurant in Columbus in 2009, where Boyd planned and executed the opening of the restaurant(s) in Columbus and Hudson simultaneously. In 2012 Boyd transitioned into a full management position with Nourish Cafe/Guckenheimer Food Services. From there, Boyd made the move to the Cuyahoga Valley National Park Association Director of Food Service. He built a food service program geared toward inner-city school kids in Northeast Ohio from the ground up. The program featured all natural, fresh ingredients to minimize sugar and high-fat food consumption.

We are confident William will lead Angry Barbeque in a manner that meets with our expectations, said Rob Johnston, partner of Angry Barbeque. We are in the process of a facelift for the in-house experience, while at the same time increasing our focus on catering.

Boyd has a proven successful track record in the culinary industry and has managed several kitchens throughout his career. He is expected to enhance Angry Barbeque’s existing menu, but make sure to keep the original recipes that Angry Barbeque is known for.

Boyd will run the overall operations of Angry Barbeque, such as staff management, food prep and ordering, inventory, and cleanliness, in addition to maintaining vendor relationships, marketing strategies and catering event preparation.