Cook to CEO: Chad Offerdahl sticks to Big Biscuit basics as breakfast industry trends funky — ‘That’s not us’

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Cook to CEO: Chad Offerdahl sticks to Big Biscuit basics as breakfast industry trends funky — ‘That’s not us’

Chad Offerdahl’s journey with The Big Biscuit didn’t start in an office — it began in the kitchen, explained the CEO of the fast-growing, locally owned breakfast brand. That’s where he first learned the classics that define the company, its mission and the menu. “I started as a cook,” said Offerdahl. “I trained in the original two restaurants for months, cooking, serving, rolling silverware, and setting tables.” The Big Biscuit’s Mission restaur…