Le Pain Quotidien Bakery & Restaurant announces that Doug Satzman, 42, has joined the company as US chief executive officer. US operations oversee 87 restaurants and three bakery production centers in the New York, Los Angeles, Washington, D.C., Philadelphia and Chicago metro areas and are supported by approximately 3,400 employees. Internationally, the company has 238 locations across 18 countries, with the newest market, Hong Kong, slated to open in spring 2016.

"Le Pain Quotidien's success over the last 25 years comes from balancing innovation with integrity," explains Vincent Herbert, Le Pain Quotidien's global CEO. "With a proven business philosophy that drives growth while protecting the core values of the brand, Doug will continue to make the bold decisions that have set Le Pain Quotidien apart."

Le Pain Quotidien Bakery & Restaurant announces that Doug Satzman, 42, has joined the company as US chief executive officer.During his 14-year tenure at Starbucks, Satzman was a key architect of growth, leading teams that helped increase store counts from 2,000 to 20,000 globally. He last served as senior vice president of business development & license retail operations for Europe, Middle East and Africa, where he directed P&L responsibilities in excess of $1 billion and played an integral role in innovation and multi-channel growth. Satzman recently returned from a one-year sabbatical where he worked with young entrepreneurs and sponsored philanthropic projects in Rwanda.

As CEO, Satzman will direct his efforts toward elevating people culture, domestic expansion in new and existing markets, while further tailoring the guest experience through technology and food innovation. With the recent launch of its mobile app and integrated loyalty program, Le Pain Quotidien will add new "pay at the table" functionality, launching spring 2016. In line with the company’s sustainability efforts, Satzman will spearhead a nationwide transition to CO2 neutral stores - thereby offsetting their carbon footprint - following a successful pilot in the New York region.

2015 was a record year for Le Pain Quotidien with double-digit gains in revenue and profit. This success included a focus on disciplined growth, yielding an impressive 11 new US restaurants — the most openings in any one year.

"I am thrilled to be joining LPQ, a company that creates community through nourishing, organic offerings shared over communal tables,” said Satzman. “I have long admired Le Pain Quotidien's values and share a personal passion in supporting sustainable practices that are good for our bodies, our environment and our society."

Satzman will be relocating from Amsterdam to New York with his wife, Heather, and two children. He enjoys spending his spare time with his family, exploring wholesome foods, running and traveling.

Founder/chef Alain Coumont opened the first Le Pain Quotidien Bakery & Restaurant in Brussels in 1990. The foundation of Le Pain Quotidien is a menu rooted in fresh, pure ingredients to be enjoyed around the signature communal table. Over its 25 years, Le Pain Quotidien has remained a leader at providing unparalleled food quality in an inviting quick service environment. For more information please visit: LePainQuotidien.com.