Marshall Scarborough is a graduate from Johnson & Wales University with an associate degree in culinary arts and a bachelor’s in culinary nutrition. He currently serves as Vice President of Menu Innovation & Chief Culinary Officer for Bojangles, where he is leading efforts to modernize the menu with help from a team of chefs and food scientists working to serve the best-tasting food at every location, balancing consumer sciences and culinary innovation to design new menu items and make existing ones better. Prior to Bojangles, he has worked at Archer Daniels Midland, Popeyes Louisiana Kitchen, Jack in the Box Inc. and The Wendy’s Company.
He has been volunteering with the Research Chefs Association since 2007 and with ProStart since 2011. He is committed to creating opportunities for students and restaurant industry professionals to connect with one another to build a community of passionate food industry professionals that are inspired by each other and the food they create
