A Q&A with Chef Gia

Chef Gia discovered the art of Japanese cooking at a young age. Along the way, he learned a lot from experienced mentors who helped shape his path as a chef. Now, as the Corporate Chef for Majestic Restaurants, Chef Gia carefully designs all the dishes and sushi recipes. He sets up smooth kitchen routines, trains the staff himself, and guides new sushi chefs to make sure every restaurant maintains high standards.

What inspired you to open Zukku, and what do you hope guests will experience?

I want the people to experience great sushi in a casual, approachable setting. You shouldn't have to travel to New York or Los Angeles to do that.

Talk a little bit about your culinary background and what drew you to sushi.

I remember making the first chef’s special roll. It was a custom roll for a customer who gave me full creative freedom. After he ate the roll, he came back to tell me it was one of the best rolls he'd ever had. Once I saw his expression and reaction to the roll, I was hooked. I love chasing the reaction from the guests.

Your menu features a unique mix of classic sushi and signature rolls. What’s your approach to blending traditional Japanese flavors with new, creative ingredients?

Simplicity. You don’t want to overcomplicate it.

What do you consider to be the standout dishes or must-try items on the menu? What makes them special?

The Lobster Volcano. It’s a really pretty roll and people eat with their eyes first. It has the perfect balance of taste, texture and it has to look appealing. I made it at a previous restaurant as a special, and it was the first roll I brought to the menu at Zukku. Most places will only give you a quarter ⏤ or maybe a half ⏤ of the lobster tail. We give you the whole tail. 

How do you source your ingredients, especially the fish, and what standards do you hold for quality and freshness?

We source our own bluefin from Mexico because it’s better quality. This helps us keep prices stable and reasonable for our guests. We’re very proud of our fish and make sure to take care of it.

Your restaurant’s vibe is both trendy and inviting. How do you see this atmosphere enhancing the dining experience?

A Food Hall is not a traditional dining environment customers might be used to at a more old-fashioned sit-down restaurant. There’s more atmosphere and energy, there are things happening all the time.

How often do you like to change things up with new specials?

I love coming up with specials when inspiration strikes, but I try not to force it. If something strikes me and I think we can make something tasty or memorable from it, we’ll do it.

For people who might be new to sushi, what would you recommend as a great introduction to your menu?

I’d recommend the Tempura Bagel roll first. From there, gradually move up. You want to start with cooked rolls then move it to raw rolls, then nigiri and sashimi.

As a chef, what does creating a memorable dining experience mean to you?

It means everything. Restaurants are a gathering place for all kinds of occasions and celebrations. I’m grateful for anyone who chooses to dine with us, and we want to always make it memorable.

Sum up your restaurant’s philosophy or mission in a few words.

Make really good food and a special dining experience. I want to give people a unique taste that will keep them coming back.