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[et_pb_vertical_timeline _builder_version=”3.20.1″ background_color_gradient_type=”linear” background_color_gradient_direction=”1px” background_color_gradient_direction_radial=”center” background_color_gradient_overlays_image=”off” label_text_align=”center” headings_text_align=”center” line_color=”#000000″][et_pb_vertical_timeline_item _builder_version=”3.20.1″ title=”The Founder” use_read_more=”off” animation=”off” use_background_color_gradient=”off” background_color_gradient_type=”linear” background_color_gradient_direction_radial=”center” background_color_gradient_overlays_image=”off” parallax=”off” parallax_method=”on” background_size=”cover” background_position=”center” background_repeat=”no-repeat” background_blend=”normal” allow_player_pause=”off” background_video_pause_outside_viewport=”on” text_text_shadow_style=”none” text_shadow_style=”none” headings_text_shadow_style=”none” box_shadow_style=”none” hover_transition_duration=”300ms” hover_transition_delay=”0ms” hover_transition_speed_curve=”ease” text_text_shadow_horizontal_length=”0em” text_text_shadow_vertical_length=”0em” text_text_shadow_blur_strength=”0em” text_shadow_horizontal_length=”0em” text_shadow_vertical_length=”0em” text_shadow_blur_strength=”0em” headings_text_shadow_horizontal_length=”0em” headings_text_shadow_vertical_length=”0em” headings_text_shadow_blur_strength=”0em” text_text_align=”center” headings_text_align=”center”]

Albert Okura was born in Los Angeles, CA in 1951. He grew up during the golden ages of fast food and spent his early life working his way through fast food chains.

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Armando Parra

At the age of 32, Albert decided to start his own restaurant specializing in chicken. Okura called his longtime friend Armando Parra, who suggested a style of rotisserie cooking he learned in his native town of Chihuahua, Mexico. Armando then created our special marinating recipe that hasn’t changed in over 30 years.

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The first Juan Pollo was opened in Ontario, California in January 1984. The first day’s sales were only $300. Although he had no idea how to cook rotisserie style, he decided to cook chickens everyday until he became a rotisserie chicken expert.

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The grand opening one month later drew in so many people, Okura couldn’t keep up with demand.

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On August 1986, food critic Norman Baffrey wrote the first great review of Juan Pollo causing overnight sales to jump 50%!

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Albert has spent the last 3 decades perfecting the art of rotisserie chicken cooking and has now personally cooked over 1 million chickens since 1984.

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