Bojangles’ announced Chef Marshall Scarborough as the chain’s new vice president of menu and culinary innovation. With his keen understanding of both the brand’s Southern roots and ever-changing food and consumer trends, Scarborough will lead efforts to modernize Bojangles’ menu and build on the quality fans have come to know and love.
“We are extremely fortunate to have such a passionate and experienced chef join our menu innovation team,” says Ken Koziol, Bojangles’ Chief Restaurant Support Officer. “We are now positioned to build on what we’re known for – delicious, flavorful food—and create exciting new reasons for consumers to visit Bojangles’.”
Chef Scarborough brings more than 23 years of culinary and research and development experience to Bojangles’, working for companies such as Archer Daniels Midland, Popeyes and Jack in the Box. Most recently, he served as director of culinary innovation for Wendy’s, where he led a team of chefs and food scientists to design new menu items and contribute to the company’s growth.
“I grew up loving Bojangles’ just as any Southerner should, so I couldn’t be more excited to bring my passion, creativity and experience to this Southern gem,” says Scarborough, who is originally from Clemmons, North Carolina. “I’m ready to roll up my sleeves and start creating Bojangles’ food that will take us to the next level.”
He is a graduate of Johnson & Wales University in Rhode Island, and since 2007, has volunteered with the Research Chefs Association and Pro Start to bring students and restaurant industry professionals together to inspire each other and the food they create.