NASHVILLE, Tenn., May 30, 2007-Officials at O'Charley's Inc. (NASDAQ/NM: CHUX), a leading casual-dining restaurant company, today announced that Michael K. Ellis is joining the company as chief development officer. In his new position, he will source and secure sites for new restaurants, identify and implement strategies to reduce energy and maintenance costs, and manage the construction process for the company's rebranding programs.

Ellis joins O'Charley's from BP Products North America where he served as vice president - asset management, responsible for all aspects of development for a 3,500-unit fuel, convenience store and food operation under the BP Connect and Arco am/pm brands. He also oversaw the firm's divestment program.

Previously, he was senior vice president of development for Carlson Restaurants Worldwide, where in two years he completed a $70 million restaurant remodel program and developed two new restaurant prototypes. He also held senior development positions at other international restaurant companies, including Darden Restaurants, Inc. and Burger King Corporation. At Darden, he completed Olive Garden's 464-restaurant repositioning program, Revitalia.

"Mike has a tremendous amount of experience in all aspects of development, from new construction to renovation," said Gregory L. Burns, O'Charley's Inc. chairman and CEO

"Given his industry knowledge and proven record of success, Mike is extremely well qualified to help us achieve our ambitious development goals."

Ellis succeeds James Quackenbush, who is stepping down from his current position to reside full-time in Massachusetts with his family and will remain as a consultant to the O'Charley's Inc. Ninety Nine restaurant concept in support of their real estate operations.

About O'Charley's Inc.
Headquartered in Nashville, Tenn., O'Charley's Inc. is a multi-concept restaurant company that operates or franchises a total of 363 restaurants under three brands: O'Charley's, Ninety Nine Restaurant, and Stoney River Legendary Steaks. The O'Charley's concept includes 239 restaurants in 19 states in the Southeast and Midwest, including 229 company-owned and operated O'Charley's restaurants in 16 states, one franchised O'Charley's restaurant in Iowa, four franchised O'Charley's restaurants in Michigan, one franchised restaurant in Ohio, three joint venture O'Charley's restaurants in Louisiana and one joint venture O'Charley's restaurant in Wisconsin.

The menu, with an emphasis on fresh preparation, features several specialty items, such as hand-cut and aged USDA choice steaks, a variety of seafood and chicken, freshly baked yeast rolls, fresh salads with special-recipe salad dressings and signature caramel pie. The company operates Ninety Nine restaurants in 114 locations throughout Connecticut, Maine, Massachusetts, New Hampshire, New York, Rhode Island, Vermont and Pennsylvania. Ninety Nine has earned a strong reputation as a friendly, comfortable place to gather and enjoy great American food and drink at a terrific price. The menu features a wide selection of appetizers, salads, sandwiches, burgers, entrees and desserts. The company operates 10 Stoney River Legendary Steaks restaurants in Georgia, Illinois, Kentucky, Missouri, Ohio and Tennessee. The steakhouse concept appeals to both upscale casual-dining and fine-dining guests by offering high-quality food and attentive customer service typical of high-end steakhouses, but at more moderate prices.

Forward-Looking Statements
The forward-looking statements in this press release and statements made by or on behalf of the company relating hereto, including those containing words like "expect," "project," "believe," "may," "could," "anticipate," and "estimate," are subject to the safe harbor provisions of the Private Securities Litigation Reform Act of 1995. These forward-looking statements may be affected by certain risks and uncertainties, including, but not limited to, customer acceptance of and the general success of new menu items introduced by the company; the company's ability to increase operating margins and increase same-store sales at its restaurants; the effect that
increases in food, labor, energy, interest costs and other expenses have on the company's results of operations; the company's ability to successfully implement changes to its supply chain; the company's ability to sell closed restaurants and other surplus assets; the possible adverse effect on the company's sales of decreases in consumer spending; the effect of increased competition; and the other risks described in the company's filings with the Securities and Exchange Commission. In light of the significant uncertainties inherent in the forward-looking statements included herein, you should not regard the inclusion of such information as a representation by us that our objectives, plans and projected results of operations will be achieved. The company's actual results could differ materially from such forward-looking statements. The company does not undertake any obligation to publicly release any revisions to the forward-looking statements contained herein to reflect events and circumstances occurring after the date hereof or to reflect the occurrence of unanticipated events.