El Pollo Loco Taps Esteemed Chef For New Manager Of Culinary Development Post

(Wednesday, July 05, 2006) - El Pollo Loco, Inc. announced today that 20-year culinary veteran Jonathan Rogan has been named to the newly created post of Manager of Culinary Development. In this role, Chef Rogan will lead the development of new recipes and menu creations for the nation's flame-grilled chicken leader.

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. 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 culinary post at El Pollo Loco signals its pledge to menu innovation that blends today's active lifestyles with consumers' increasingly diverse flavor palates. "Chef Rogan is a gifted culinary professional with a talent for blending freshness with bold flavors," said Jon Miller, director of research and development for El Pollo Loco. "His gourmet genius is further enhanced by a wealth of experience in kitchen staff training and quality control-- a rare combination that is perfectly suited to our organization."

"I have admired El Pollo Loco for years and am thrilled to join a company so completely committed to freshness and quality," said Jonathan Rogan, newly appointed manager of culinary development for El Pollo Loco, Inc. "El Pollo Loco has distinguished itself from other quick-serve restaurant concepts by offering a fresh, flavorful alternative to traditional fast food, and I can't wait to add to their phenomenal success with fresh new culinary concepts."

Rogan currently resides in Long Beach, California and is headquartered at El Pollo Loco's test kitchen in Orange, California. His culinary journey 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, CA and Johnson & Wales University in Providence, RI.

El Pollo Loco, Inc. is a privately held company headquartered in Irvine, California. The chain currently operates 340 restaurants (a combination of company- and franchise-owned locations) in five states: California, Arizona, Nevada, Texas and Illinois. In addition to individual and family meals featuring its famous chicken served with sides, fresh salsas and warm tortillas, El Pollo Loco offers a wide variety of fresh Mexican entrees, including the Original Pollo BowlÒ, grilled chicken burritos, Pollo Salads, Quesadillas, tacos al carbon and Chicken Tortilla Soup. For more information, visit the company's website at www.elpolloloco.com.

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