Thomas Op’t Holt Named Director of Culinary Operations; Dan Morris Appointed Vice President; Tim Egan to Lead Human Resources
Palm Beach County, FL (RestaurantNews.com) Field of Greens, the chef-driven, fast-casual brand redefining healthy dining across South Florida, is excited to announce three major leadership additions as it prepares for multi-market expansion. Thomas Op’t Holt has joined the company as Director of Culinary Operations, Dan Morris has been appointed Vice President overseeing strategic growth, operations, and development, and Tim Egan will lead Human Resources.
These leadership moves mark a pivotal step in Field of Greens’ expansion strategy as the company targets new markets, high-traffic retail centers, and airport locations across the U.S. while aligning with the growing demand for healthier fast-casual concepts.
“We’re entering an exciting phase for Field of Greens,” shared Morris, a Marine Corps veteran who brings more than 20 years of hospitality leadership to the team. “Our goal is to scale a proven concept that delivers high-quality dishes while remaining chef-driven and appealing to all. We will stay true to the systems, culture, and leadership already established, along with those we are building. Field of Greens is positioned for strong, sustainable growth.”
Morris’ expertise shines in overseeing multi-unit operations and guiding large teams while driving scalable sales strategies. He is a former partner of Gulfstream Hospitality, a venture that achieved significant success, generating more than $25 million in revenue through strategic operational planning and leadership.
Award-winning chef Thomas Op’t Holt is redefining Field of Greens’ menu using his Culinary Institute of America training and experience in James Beard and Michelin-starred kitchens. His work will preserve the brand’s signature balance of clean ingredients, bold flavors, and operational consistency while introducing exciting new dishes as the menu evolves.
“Field of Greens has an incredible foundation – fresh food made from scratch, genuine hospitality, and operational excellence,” said Op’t Holt. “I’m already having fun reimagining some of the dishes and adding new items to the menu, while strengthening sourcing relationships and building the culinary systems needed to scale nationally without compromising quality.”
Tim Egan brings a decade of culinary industry experience across multiple management roles and will be instrumental in developing HR strategies for the growing brand. From talent acquisition and training to compliance and diversity initiatives, Egan’s leadership will support the company’s continued expansion.
Field of Greens has become a recognized name in South Florida for its chef-inspired approach to nutritious, made-to-order salads, bowls, wraps, and smoothies. The company’s strong regional performance and brand loyalty are paving the way for strategic partnerships in airports, corporate campuses, and major metropolitan markets. The company will open four new locations in early 2026 – Boynton Beach, FL., 1500 Gateway Blvd. opening in late January, Palm Beach Gardens, Fl. in Alton Town Center opening in early February, in Avenir opening in April, and the Palm Beach International Airport in Summer of 2026.
“Fast casual is a driver for the industry right now,” adds Morris. “We are providing a great option with healthy, quality food.”
Each Field of Greens location reflects the company’s commitment to sustainability, efficiency, and hospitality, offering streamlined operations suited for both standalone and high-volume environments, including airports and mixed-use developments. To learn more about franchising opportunities please contact Dan Morris at DanM@ilovefog.com.
For more information, updates on grand opening dates, and career opportunities, visit ilovefog.com or follow @ilovefog on social media.