Meet the Team
Love the Applebee's menu? Meet the people responsible for it. The Applebee's culinary team collectively bring decades of experience and education to the brand; each with an award-winning pedigree for culinary innovation and menu development. Taking inspiration from a variety of sources – such as regional specialties, all-American classics and new twists on old recipes - our team of chefs make sure every item on our menu, old or new, is an instant neighborhood favorite.
Chef Shannon Johnson
Vice President, Culinary and Menu Strategy
Chef Johnson, CEC®, is responsible for directing food development, ingredient and product improvement, campaign menu testing and seasonal menu development support. He and the culinary team create new menu items to be used in seasonal menus or promotions that help drive measurable quality and convenience for its guests.
Prior to joining Applebee's in 2003, Chef Johnson was Executive Chef for The Walt Disney Company. He previously worked with Motorola, Inc., Food Works, The Scottsdale Hilton Resort and Spa, The Glover Restaurant and The Narrow Bridge Restaurant.
The Culinary Team, led by Chef Shannon Johnson
Jessica James - Executive Chef
Jessica graduated from Johnson County Community College’s Culinary Arts Program in May of 2004. While a student at JCCC, she was recognized as Apprentice of the Year, was president of the Junior Chef’s Association, and was a member of the 2002 American Culinary Federation National Championship culinary team. Jessica received a Bachelor of Arts in Leadership from Rockhurst University and is currently a student at the University of Kansas working towards a Masters Degree in Marketing Communication. She has worked in the restaurant industry for thirteen years and has worked for Applebee’s for five years.
Patrick Humphrey - Executive Chef
Patrick grew up in Dallas, TX and is a graduate of Texas Tech University with a degree in Political Science. Patrick has worked for Applebee’s for 22 years where he spent one year as a Kitchen Manager, seven years as a Training Consultant (opened 110 restaurants), and twelve years in Menu Development. His contributions to the current menu can be seen across all menu categories. Notable menu items include: Shrimp and Parmesan Sirloin, Quesadilla Burger, Cowboy Burger, Boneless Wings, Baby Back Ribs, Triple Chocolate Meltdown, Cookie Sundae, and Dessert Shooters. Based on his operations and training background, Patrick supports many cross-functional groups to provide not only a culinary perspective but an operations and training one as well.
Melissa Haupt - Executive Chef
Melissa Haupt, CEC, CRC is an Executive Chef for Applebee's Services Inc. Melissa is a graduate of the Culinary Institute of America. Before her career at Applebee's, she had a distinguished career in the Milwaukee restaurant circle. During her time as the head of the kitchen staff at an eclectic restaurant that changed menus every month, Melissa had the opportunity to hone her skills in exhibiting new trends and developing a unique spin on traditional foods. Melissa has worked in the restaurant industry for 24 years and is a previous board member for the Research Chef Association. She is in the process of completing her bachelor's degree in Culinology and has already received her Food Science Certificate from KSU.
Michael Slavin - Executive Chef
Michael Slavin is an Executive Chef of Product Development for Applebee’s Services Inc. and has worked with the culinary team on numerous menu campaigns and seasonal platforms. Prior to Applebee’s Michael helped with the creative menu development for BRGR Kitchen & Bar which was honored as Kansas City Magazines “Best New Restaurant” for 2010 and The Pitch Magazine “Best Burger” for 2010. Michael also spent two seasons as the Executive Chef for the Kansas City Royals Major League Baseball Team through Aramark’s Sports & Entertainment Division. Michael earned his degree from the Culinary Institute of America in 1990.
Michael Futris - International Chef
Michael Futris received his culinary degree from Macomb County Community College in Michigan and began his professional career working in country clubs and hotels in the Detroit area. Michael was nominated for chef of the year by the local American Culinary Federation chapter in 1993. Michael has over 28 years experience in the restaurant industry with the last 13 years being a focus in casual dining. Since 2006, Michael’s main responsibility has been international expansion and menu development. Michael has traveled to 20 countries and one US territory and has opened over 70 restaurants for 4 different restaurant brands. Michael has developed over 50 menu items that have been served in over 20 different countries. After joining Applebee’s in January 2011, he will soon help open new Applebee’s in Egypt and India.
Leah Saragusa - Department Administrator
Leah has worked for Applebee’s since August of 2009, after working with the company as a contractor for 10 months. She currently supports the Culinary Development and Menu Strategy teams. Before coming to Applebee’s, she worked in the investment banking field as an administrative assistant. Leah has a degree in Video Production from the Colorado Institute of Art, and is pursuing Bachelor of Science degree in Organizational Leadership from Ft. Hays State University.
