Fast Casual Executive Summit
Speaker Spotlight: Aaron Noveshen, CEO, Starbird Chicken
Aaron Noveshen, founder and CEO of Starbird Chicken, is participating in a Fast Casual Executive Summit panel on AI. Learn all about him in today's speaker spotlight.
September 19, 2025 by Bradley Cooper — Editor, ATM Marketplace & Food Truck Operator
The Fast Casual Executive Summit is taking place in Austin from Oct. 5 to 7 and celebrating its 20th anniversary with a variety of informative panels, keynote sessions and reward ceremonies.
AI is coming to the summit this year, with a panel on how AI is impacting the fast casual kitchen. Panelists will separate the hype from the reality and discuss real-world strategies to integrate AI for kitchen operations.
Joining this panel is Aaron Noveshen, founder and CEO of Starbird Chicken. Below he shares his expertise, insights and life lessons.
Describe your current role
Noveshen is a highly accomplished chef, restaurant entrepreneur and industry thought leader in food and beverage innovation. I am the founder and CEO of Starbird. Since its inception in 2016, Starbird has expanded to 18 locations, including brick-and-mortar restaurants, airport venues and stadiums, while securing multi-unit franchise agreements in Washington, Utah, Colorado and Illinois.
What was your first-ever career role and what is one important lesson you learned from it?
My first role was as a line cook in a fine dining kitchen. It was humbling and demanding, but it taught me that execution matters — success comes from doing the small things right, consistently. That discipline has shaped everything I've built since.
What inspired you to work in your industry?
Food has always been my way of connecting with people. Growing up surrounded by incredible cultural diversity in Los Angeles, I saw firsthand how food brings communities together. That inspired me to dedicate my career to creating experiences that blend craft, hospitality, and accessibility.
What do you enjoy most about your current role?
I love building — brands, teams, and ideas that move the industry forward. At Starbird, I get to combine creativity with strategy, from menu innovation to scaling systems, and I especially enjoy mentoring future leaders in our company.
What's a common misconception people have about what you do?
Many assume my role is mostly about the food. While food is central, leadership in this industry is equally about culture, systems, and people. My job is less about cooking every day and more about creating the conditions for thousands of great meals and experiences to happen.
What is one career achievement you're most proud of?
Launching Starbird and watching it grow into a category-defining brand. We proved that you can disrupt fast food by marrying chef-driven quality with speed, convenience, and technology — setting a new standard for what "fast food" can mean.
Who is/was your mentor and what's one important lesson you learned from them?
I've been fortunate to have several mentors, and the most valuable lesson they shared was: "play the long game." Short-term wins matter, but enduring success comes from patience, persistence and staying true to your values.
What industry trends do you think are currently over-hyped and why?
I think some "shiny" technologies, like robotics in every application or one-off menu gimmicks, get more hype than substance. Innovation is exciting, but unless it truly improves guest or team experiences, it often creates more headlines than impact.
What industry trends do you think don't get enough attention and why?
Team member well-being and training. Tools like AI can make work easier, onboarding faster and careers more fulfilling, but the conversation too often centers only on guests. Investing in people on the frontlines is where real, lasting advantage will come from.
What advice would you give to someone just starting out in your industry?
Be resilient, stay curious, and don't shy away from hard work. This industry teaches lessons in discipline, empathy and problem-solving that translate everywhere. The more open you are to learning — from food to people to business — the more rewarding your path will be.
If you weren't working in your current field, what would you be doing instead?
I'd still be creating experiences — whether teaching, writing, or starting something entrepreneurial. I'm wired to build things from scratch and bring people together, so I'd find another way to blend creativity, community and business.
What do you do to have fun outside of work?
Cooking and entertaining family and friends is my happy place. I love gardening, grilling, and creating meals that bring people together. I'm also passionate about travel and exploring food cultures from Mexico City to Iceland, which fuels both my joy and professional inspiration.
Are you involved in any charitable organizations that you would like to tell people about?
I support causes that address hunger, nutrition and culinary education, including local food banks and school food programs. I believe our industry has a responsibility to use food as a force for good in the communities we serve.
Where did you grow up and how did your upbringing impact the person you are today?
I grew up in Los Angeles, an incredible food town. From taco trucks to Korean BBQ to Jewish delis, I was exposed early to the power of cultural diversity through food. That gave me a lifelong appreciation for flavor and hospitality. Moving to the Bay Area for college layered on entrepreneurial energy and innovation, which shaped how I approach building businesses today.
What's one interesting thing about you that even the people you work with every day probably don't know?
I'm a huge live music fan and will often travel to catch a band I love. Music sparks creativity for me in the same way food does — it's an energy source that keeps me inspired.
Is there anything else you would like to tell people about yourself or your company/organization?
Starbird was created to redefine fast food—to show that convenience doesn't have to mean compromise. As we expand nationally, we're not just growing a brand; we're building a movement that inspires people to expect more from the food they eat: more quality, more integrity, and more positivity in every bite.
Click here to register for the Fast Casual Executive Summit. Use code AMCEDIT20 for 20% off at checkout. Registration ends Oct. 3.
About Bradley Cooper
Related Media
Subscribe
Get the latest news and resources from QSR Web.
