Stefano Cordova, a veteran of restaurant chain research and development, has joined Starbucks Corp. as vice president of its food category, evenings and food business development, Cordova said Wednesday.

Cordova said he would be responsible for supporting the growth of Starbucks' food program during the breakfast, lunch and evening dayparts.

Most recently, Cordova was executive chef and senior vice president of food and beverage innovation for Boston-based bakery-café chain Au Bon Pain. Before that he was corporate chef of Bertucci’s, also based in Boston. Previously, he was a corporate chef at New York-based Restaurant Associates.

Starbucks recently released a five-year plan that included doubling food sales in the United States to more than $4 billion.

The operator said it planned to offer its Starbucks Evenings platform, which includes beer, wine and snacks, in roughly 20 percent to 25 percent of domestic locations within five years.

Starbucks improved breakfast food sales in 2013 with the introduction of its La Boulange line of sweet and savory pastries.