Subway has named former Papa John's culinary executive, Chef Paul Fabre, as its senior vice president of Culinary and Innovation, a news release said. In the role, Fabre will focus on menu improvement and innovation, as well as introducing new items.

Fabre, who was most recently senior vice president of Menu Strategy and Product Innovation at Papa John's, has more than 20 years experience across that brand, as well as BJ's Restaurants Inc., Trader Vic's Inc. and Bloomin' Brands.

"Culinary innovation is my passion and our guests can expect to see new and craveable items hitting restaurants soon," Fabre said in the release.

Before working with Papa John's, Fabre was vice president of R&D and Innovation at Bloomin' Brands, where he led all culinary initiatives for Outback Steakhouse. He has also served in a culinary R&D position at BJ's Restaurants Inc. and served as global corporate executive chef at Trader Vic's Inc.

"As a company obsessed with our guests, we're rethinking the entire brand experience at Subway," Subway CMO Carrie Walsh said in the release. "That means not only honoring some of the fan favorites on our menu, but offering new and better culinary experiences and flavors that our guests crave. Chef Paul's role is all about bringing innovation to our menu that complements the other bold moves we're making across the brand."

Subway, based in Milford, Connecticut, incorporates more than 20,000 franchise owners, worldwide.

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