- June 15, 2025
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Restaurateur Sam Fox frequently uses the descriptor “from scratch” when referring to his food at Flower Child, the restaurant he founded in 2014. The same expression can be applied to his culinary backstory — one that includes 11 James Beard Award nominations.
Fox is the brains behind the Flower Child concept — a full-kitchen, fast-casual restaurant known for its health-centric menu of wraps, bowls and salads — set to open its first Florida location in Center Point at Waterside in May. The restaurant, at 6532 University Parkway, is part of Phoenix-based Fox Restaurant Concepts, and the upcoming spot — a 3,500-square-foot space with a patio — will be No. 41 for the brand nationwide when it opens this spring. (The Cheesecake Factory acquired Fox Restaurant Concepts in 2019 in a $353 million deal.)
“Sarasota-Bradenton has such a vibrant and growing food scene, and people here really care about what they eat,” Fox says. “There’s an active, health-conscious lifestyle in this community, and we felt like Flower Child was a natural fit.”
For Fox, crafting the perfect menu is much like creating the ideal career — it has to be right. He grew up in the restaurant industry with parents who owned an eatery in Tucson, Arizona. His grandparents also worked in the culinary business.
“Naturally, my parents did not want me and my siblings in the restaurant business. It wasn’t easy, but I was drawn to open my own restaurant at age 21, without formal training,” Fox says. “I learned very quickly that, to be successful, I had to run a great restaurant and excel at the business side of restaurants. I am not a chef, but my education came from being hands-on in the kitchen those early years, learning from talented chefs and pushing myself to ensure every guest enjoyed the meal and experience.”
Fox opened his first concept, Wildflower American Cuisine, in Tucson in 1998. Since then, Fox has operated dozens of brands, including Culinary Dropout, North Italia, Zinburger, Blanco Cocina + Cantina, Doughbird and The Henry. Fox Restaurant Concepts has grown to include a team of nearly 5,000 employees in more than 60 locations across the country. “I’ve had the opportunity to work with talented partners, and create and grow some incredible restaurant brands,” Fox says.
Fox’s culinary path included an early detour: he used his college tuition to open his first restaurant, according to a bio of him on the website for No Kid Hungry, a nonprofit hunger organization. It was there where Fox, the bio says, “was forced to learn how to cook when he got into a fight with his chef, and the chef broke his hand.”
Flower Child exemplifies Fox’s community-focused vibe. The restaurant has garnered a following for its customizable bowls, wraps, salads and mix-and-match veggies, grains, fruits and proteins.
“We start with the best ingredients we can find: organic produce whenever possible, responsibly sourced proteins, and house-made dressings and sauces that take our dishes to the next level,” Fox says. “Every ingredient on the menu serves a purpose, and we make everything from scratch daily to ensure the highest quality.”
Some of the most sought-after dishes include the Mother Earth Bowl, featuring ancient grains, sweet potatoes, portobello mushrooms, avocado, cucumber, broccoli pesto, charred onions, leafy greens, red pepper miso vinaigrette and hemp seed; the gluten-free Mac & Cheese with aged white cheddar and Parmesan cheeses; the chicken enchiladas with guajillo chiles, smoked gouda, poblano cream, organic black beans, roasted corn and avocado; and the Flying Avocado Wrap with smoked turkey, gouda, romaine lettuce, tomatoes and avocado hummus.
“Flower Child is all about making healthy eating easy, delicious and something you actually crave. We’re not just another health-focused restaurant; we’re committed to real, scratch-made food that tastes amazing and makes you feel good,” Fox says. “Whether you’re vegan, gluten-free or just looking for a great meal that is a little indulgent, there’s something here for you.”
The concept has resonated with customers, too. Not only did The Cheesecake Factory want a piece of it, average sales per location surpassed $4 million in 2024 or $1,200 per interior square foot, according to public filings.
In addition, the restaurant was a sought-after tenant: Brett Hutchens, president of Casto Southeast Realty, which developed Center Point at Waterside, told the Observer late last year that the firm was “really lucky. UTC had been trying to get [Flower Child], but they’re just not a mall tenant.”
The Center Point at Waterside location will feature Flower Child’s signature airy, vibrant aesthetic and offer dine-in and patio seating. Guests will be able to place orders for regular pickup, curbside pickup or delivery through the Flower Child app, which offers exclusive rewards.
“We’re excited to bring something fresh to the area, whether it’s for those who want a quick, nutritious bite after a workout or families looking for a great meal with wholesome ingredients,” Fox says. “Guests love that they can grab something quick when they’re on the go or sit down and enjoy a relaxed meal with family and friends.”
And that’s the Flower Child idea — to bring family and friends together to help communities thrive. Every Flower Child location partners with local organizations to support the community through fundraising efforts, food donations and benefit nights with area schools and nonprofits.
“Giving back has always been a core part of what we do,” Fox says. “We believe in being a good neighbor because we are so grateful for our guests, and that means finding ways to make a positive impact beyond just serving great food.”
