John Karangis is the Executive Chef and Vice President of Culinary Innovation at Shake Shack, where he oversees culinary innovation, leading the team in dynamic, thoughtful, and strategic global menu development.
Karangis joined Shake Shack after seven years as Executive Chef for Union Square Events, the Catering and Venue Hospitality business of Union Square Hospitality Group. During his time there Karangis helmed culinary efforts across all facets of the business – from intimate in-home dining experiences up to 4000 plus plated multi-course dinners, also developing new concepts for sports and retail venues, as well as modernizing in-flight dining experiences with Delta, cultivating chef collaborations and leading teams at numerous New York City establishments.
Karangis spent the early days of his career working in the kitchens of Union Square Café and Gramercy Tavern in NY, Stars Restaurant in San Francisco, and Restaurant Le Grand Louvre in Paris France.
