Industry News | January 27, 2010

Skilled Chef Returns To El Pollo Loco

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El Pollo Loco Inc. announced today that 23-year culinary veteran Jonathan Rogan has returned to El Pollo Loco as executive chef. Rogan was manager of culinary development for the flame-grilled chicken leader from 2006-2007. In his current post as executive chef, Rogan will lead culinary innovation at El Pollo Loco and ensure the maximum flavor delivery of all menu items.

Rogan is widely known throughout the restaurant industry as a culinary connoisseur with a passion for infusing freshness and emerging flavors. Prior to joining El Pollo Loco, his culinary expertise benefited numerous food and beverage businesses, including California Pizza Kitchen, Gelson’s Markets, Good Earth Restaurants, Square One Restaurant, and Moose McGillycuddy’s Pub and Café.

From 2007-2009, Rogan served as director of research and development for Baja Fresh. Additionally, he has more than 10 years of product development experience with companies that include Huxtables’ Kitchens, Sizzler USA, Webvan Group, Chi-Chi’s Mexican Restaurants, and Perspectives/The Consulting Group.

The creation of an executive chef post at El Pollo Loco signals the company’s commitment to menu innovation that brings together today’s active lifestyles and focus on value with consumers’ increasingly diverse flavor palates.

“Chef Rogan is a gifted culinary professional with a proven track record for creating truly innovative recipes that blend freshness with bold flavors," says Karen Eadon, chief marketing officer for El Pollo Loco Inc. "His culinary strength, combined with a wealth of experience in kitchen staff training, is a perfect fit for our organization. We are thrilled to have him back."

Rogan currently resides in Long Beach, California, and is headquartered at El Pollo Loco’s test kitchen in Orange, California. His culinary experience began in 1991 when he graduated with honors in Culinary Arts from Western Culinary Institute in Portland, Oregon. He continued his education at The Culinary Institute of America-Greystone Campus in Napa Valley, California, and Johnson & Wales University in Providence, Rhode Island.