The leading manufacturer of kamado-style grills, Big Green Egg, has appointed Dan Gertsacov to the new role of President. It marks a big addition to one of the most well-known brands in outdoor cooking, ahead of their 50-year anniversary in 2024.
In the new role, Dan Gertsacov will focus on continuing to build the marketing, omni-channel, business operations, retail, and IT technologies functions for the brand. He will report to Ardy Arani, who has been CEO of Big Green Egg since 2010.
Dan’s professional experience, insights and recommendations will play an important role in shaping our business as we look to the future. He comes into the role with a deep understanding of the market and the brand based on his vast professional experience and personal passion for exploring the live-fire food culture around the world.
Ardy Arani, CEO of Big Green Egg
Dan Getsacov brings a wealth of experience to continue to grow the iconic brand. He’s served as the Chief Commercial Officer at Focus Brands, and Chief Marketing and Digital Officer at Arcos Dorados, McDonald’s largest independent franchisee. Most recently, he was a Senior Advisor at McKinsey & Company.
He holds an MBA from Harvard Business School, where he was a Goldsmith Scholar. A former Fulbright Scholar in Chile, Gertsacov earned his BA with Honors from the University of Richmond, with a double major in Economics (honors) and International Development and a minor in Spanish.
I love this brand, our products and the Egghead lifestyle of live-fire cooking. I believe what millions of Big Green Egg owners around the world believe: cooking outdoors on live-fire brings together friends and family for amazing memories around amazing food.
Dan Gertsacov, President of Big Green Egg
About Big Green Egg
Big Green Egg was founded in Atlanta in 1974. It’s grown from a single storefront to being sold in more than 50 countries. The Big Green Egg cooker is available in seven sizes to suit any cooking needs.
The Big Green Egg has an extremely passionate following, and it’s used and liked by a range of chefs and celebrities. It’s featured in Aaron Franklin’s most recent book, Franklin Smoke, and had an ode written about it by Jimmy Fallon.