Photo by Josue Rivas
Read our interview with Ali Zaheh of Port Restaurant, Part One.
And now, on to Part Two. . . .
Hardest lesson you've learned:
The need to develop and have a great team in place for being successful in the business world.
Where did you grow up?
I grew up in Tehran, Iran, and I moved to Newport Beach in 1979 to go to UC Irvine for college.
We met chef Ali H. Zadeh during Newport Beach Restaurant Week. Port Restaurant isn't your typical beach-city dining establishment. Then again, Zadeh isn't your typical proprietor.
How do you define global cuisine?
It is essentially international cuisine, or cuisines of the world. Cuisine is a style of cooking practices and traditions, often associated with a specific culture.
Port's menu has influences from Middle-Eastern countries, Mediterranean regions, Italian fare, French sauces, as well as some Asian and Indian dishes.
Best culinary tip for the home cook:
Use fresh ingredients and slow cooking for most home dishes.
Photo by Josue Rivas
This week's chef/husband/father looks back on his employment that inspired The Slummin' Gourmet. We also learn about the (soon-to-be) newest addition to the TSG family.
Read our interview with Tony Lu of The Slummin' Gourmet, Part One.
And now, on to Part Two . . .
What did you do prior to running the luxe lonchera, and what prompted the decision to own one?
After years of running a kitchen in a club for the elite and privileged, and cooking the food that members wanted to eat, I found myself wanting to do more. I wanted to cook on my own terms, and have people experience my style of cooking without having to break the bank. Our prices may be slightly higher than what people are accustomed to for a street side vendor, but the quality of ingredients and service you will find definitely sets us apart. We function as a high end mobile kitchen/restaurant. An oxymoron for a lonchera? Perhaps. But we are having a blast.
Where did you grow up?
Born in Taiwan, raised in Venezuela. Currently living in Walnut/Diamond Bar.
Photo by Josue Rivas Chef owner Tony Lu, lead cook Stephanie Cervantes and sous chef Gabriel Gonzalez
"Orange County has the best patrons! Our Orange County followers are loyal, supportive, encouraging and generous. We love serving here in the OC" - Tony Lu
And that is how you start an interview! Tony Lu and crew have been truckin' between counties, offering luxe meals in an approachable lonchera setting. Our long overdue meeting finds us snacking on appetizers inside Diamond Jamboree.
How did you come up with your concept?
Coming from a fine dining background, I've always wanted to introduce "haute cuisine" to the general public, but also make it approachable and as affordable as possible. My wife, Angie, was the one that came up with the name for our truck and our tagline "fancy without the schmancy."
Best culinary tip for the home cook?
When peeling fresh ginger root, use a metal spoon. Way less waste, and you can maneuver easily thru all the nooks and crannies.
Photo by Josue Rivas
"I am not a perfect chef. I always strive to learn new ways to improve my craft." ~ Hiro Noguchi
Hiro summed up his interview with a statement most seasoned chefs live by. One can never stop learning new techniques or flavor profiles.
Read our interview with Hiro Noguchi of Sushi Noguchi, Part One.
And now, on to Part Two . . . .
What would you be doing if you weren't in this business?
I would either own a nursery or work at a nursery.
Last song playing on your radio:
I Will Always Love You by Whitney Houston. I am a sucker for love songs.
Photo by Josue Rivas
Hiro Noguchi may have required a translator to answer our questionnaire, but we shared a rapport over his omakase menu one afternoon. While skittish about dining on fresh coronet (pictured), it quickly became apparent Noguchi would be our sushi hero, saving us from Americanized rolls and introducing us to thoughtful cuisine.
Favorite meal growing up:
Udon! My mother gave it to me as baby food. Therefore, I still love it after all these years.
What is a typical day like for you? How early do you get up?
I leave my house at 7 a.m. and go to the fish market in downtown Los Angeles. I choose the best quality fish at the market and bring them to the restaurant. I work until 11 p.m. and get home around 11:30 p.m.
Every Monday, Clay Oven Irvine executive chef/owner Geeta Bansal shares an interview that she's done with some of the heavyweights of European cooking. Today, she regales us with a visit to Peru, where Virgilio Martinez is currently the toast of the country's cooking scene. Enjoy!
Interviewing Martinez
When you meet someone and they are really great at what they do, chances are it didn't happen overnight. This is clearly accurate when it comes to Atlanta native and chef extraordinaire G. Garvin. With a fiery passion for cooking that started at a young age, Garvin's dedication, skill, and masterful approach to simple yet refined preparation led him to a successful career and has allowed him the opportunity to give back as well. His commitment to charity is only part of what makes him such a fantastic guy, though. 
The biggest part of what makes him so fantastic, of course, is that this man can cook!
Kelli Elliott started as a line cook at 320 Main. She left, but then returned when there was an opening for an executive chef. Her Midwest upbringing was similar to owner Jason Schiffer's, giving them instant rapport and an understanding of what the other was thinking. Admittedly, we were the last on our team to find our way here. But it was worth the wait.
Like many of us, Kelli's food experiences were based in her grandmother's home. After school, there were snacks. Lunches would always be packed. Breakfast was cooked every morning.
Your earliest food memory:
Baking chocolate-chip cookies with my grandmother. I used to stand on a chair to help mix. We got to lick the bowl when she was done.
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