Chef Chau holding his favorite knife at Shari Sushi Lounge 2010

Executive Chef Chau

Shari Sushi Lounge

Orlando, Florida

March 10, 2010

In 2006, Chef Chau took a trip to the Tokyo Tsukiji Market (which is the most famous tuna auction in the world) and was inspired by a few things. The first thing he noticed was the clean, fresh smell, or lack of fish smell, the second was that he wanted to sleep on the floor and set up a cooking stall. It was there that he discovered his turning point. When he found himself back in his kitchen at Shari Sushi Lounge in

The first thing he noticed was the clean, fresh smell, or lack of fish smell, the second was that he wanted to sleep on the floor and set up a cooking stall. It was there that he discovered his turning point. When he found himself back in his kitchen at Shari Sushi Lounge in Orlando’s historic Thornton Park, Chef Chau, along with 5 other sushi chefs and countless culinary staff members, he realized that turning point or “ah-ha” moment turned that experience into the creative and delectable menu items for the hip, urban clientele in downtown Orlando. He was no longer just managing the 130 seat sushi restaurant. He was living large and living his dream.

I sat with Chef Chau to talk about his life in the kitchen, his favorite knife, how much fresh fish he buys, inspects and turns into the delicious bite-size pieces of sushi every week.

MCB: Where did you grow up?  And what or who was your first food influences?

Chef: “I grew up in Ft. Myers, Florida. I never went to culinary school but was influenced by the super trendy Miami restaurants. My parents owned a sushi restaurant in Ft. Myers and I learned from them and my mentors from the Miami scene.”

MBC: What are your thoughts about the recent (January 2010) sale of the 536 pound Bluefin tuna sold at auction in Toyko at the Tsujiki Market for $177,000?

C: “Crazy, crazy”

MCB: If you bought it, what would you do with it? How would you make that work in your restaurant?

C: “I would have total utilization: I’d use the skin for display, I’d fry the scales, (laughing).”

MCB: How much tuna do you buy each week?

C: “I buy 80+ pounds a week, 5 times a week, Thursday and Fridays, 2 times a day.”

MCB: What is your favorite kitchen tool?

C: “That is an easy question. My 20 layered, Damascus steel sujihiki knife hand made by master knife maker Takeshi Seji from Japan. It has a green wood layered patterned micarta linen handle with stainless steel bolsters. Sharp!”

MCB: Where’s your “go-to” restaurant when you’re not at Shari?

C: “Any hole in the wall (laughing), or if I’m with friends, Ravenous Pig. El Pueblo has the best tacos!”

M: What inspires you?

C: Reflectively, “I saw a plate I really liked…sometimes shapes, smells, music…I like alternative, pop, folk.”

MCB: What do you dream about?

C: “Last night? Marshmallows.”

MCB: Hmmm…Can we expect to see that ingredient on the menu in the future?

C: Laughing, but not responding.

MCB: What are your future plans for Shari Sushi Lounge?

C: “We’re looking to roll out a full cooked menu, possibly sake tastings with a sommelier, and more forward-thinking sushi. I have this really cool smoking gun…food is meeting technology.”