Field of Greens is expanding to Palm Beach International Airport, Jupiter, Gardens & Boynton
- Jake Nicholas
- 3 days ago
- 2 min read
Field of Greens is gearing up for its biggest growth moment yet, rolling out a powerful new leadership team and preparing to open four new locations in early 2026 as it expands across South Florida. The fast-casual brand, known for its chef-driven take on healthy dining, is officially entering a new phase—one built on elevated culinary talent, strategic scaling, and growing demand for healthy, high-quality fast casual.
Thomas Op’t Holt, an award-winning chef trained at the Culinary Institute of America with experience in James Beard and Michelin-starred kitchens, has joined as Director of Culinary Operations. He’s already shaping the next generation of the menu, strengthening sourcing partnerships, and building the systems needed for future growth—all while preserving the bold flavors and made-from-scratch identity that define the brand.
Field of Greens has also appointed hospitality veteran Dan Morris as Vice President to lead strategic growth, operations, and development. A former Marine Corps sergeant with more than 20 years in the industry, Morris brings deep expertise in multi-unit leadership and operational scaling, including his role as a partner at Gulfstream Hospitality, where he helped drive more than $25 million in revenue. His focus: scale a proven, chef-led concept while strengthening the systems and culture underpinning it.
Rounding out the leadership is Tim Egan, who will oversee Human Resources and guide the company’s talent development, training, and organizational culture as Field of Greens grows its regional footprint.
With strong brand loyalty and performance across South Florida, Field of Greens will debut four new locations in early 2026: Boynton Beach in late January, Palm Beach Gardens’ Avenir in early February, Jupiter’s Alton Town Center community in April, and a marquee location at Palm Beach International Airport by summer.
Built around fresh ingredients, scratch-made dishes, and a hospitality-driven approach, each new Field of Greens location is designed for both standalone and high-volume environments—including mixed-use districts and airport terminals. As fast casual continues to dominate national dining trends, the brand is poised to become one of South Florida’s most compelling growth stories heading into 2026.
