Staffing

Bonchon hires Blas Escarcega as chief development officer

Photo: Bonchon

March 20, 2026

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Bonchon, a global Korean fried chicken chain, has named industry veteran Blas Escarcega as its chief development officer to spearhead the brand's aggressive expansion across the United States.

Escarcega, who brings more than 20 years of experience in franchise development and real estate strategy, will oversee market planning, site selection and franchise recruitment. The appointment comes as the Dallas-based company aims to build on a period of significant domestic momentum.

"Blas is a seasoned, respected development leader who understands how to scale great brands with intention," Bonchon CEO Suzie Tsai said in a company press release.

The leadership addition coincides with Bonchon's rollout of a new fast casual restaurant prototype. The redesigned model is under 2,000 square feet and features a "kitchen-forward" layout intended to lower construction costs and improve operational efficiency.

Company officials said the smaller footprint will allow the brand to enter high-demand urban areas and non-traditional venues, such as airports and college campuses.

Escarcega will focus on deepening Bonchon's presence in several priority regions:

The Sun Belt: Texas, Florida, Georgia and Tennessee.
The West: California, Arizona and Nevada.
The Northeast: New York, New Jersey and Pennsylvania.

Bonchon operates nearly 500 restaurants globally, recently surpassing the 150-location mark in the U.S. The brand, founded in South Korea in 2002, is known for its double-fried chicken technique and signature sauces.

"This brand has a unique global following, incredible food, and strong unit economics," Escarcega said in the release. "I look forward to working with Suzie and the team to elevate Bonchon's development strategy and bring this beloved brand to more communities."

Before joining Bonchon, Escarcega held various leadership roles where he managed large-scale expansion initiatives and optimized franchise pipelines for national restaurant concepts.