Welcome to Chef Legends by OCfoodies

Chef Legends Q&A: Getting to Know the Culinary Masters 

Getting to Know the Culinary Masters Alex Chavez, Executive Corporate Chef for Sushi Roku

1. What inspired you to become a chef, and how did your culinary journey begin?
Growing up in Guadalajara, Mexico, I was introduced to the restaurant industry by my mother, who owned her own restaurant. My journey to becoming a chef didn’t start in culinary school — when I came to Los Angeles in 1990, I started as a dishwasher, and then worked my way up. Starting with my own mother, the people that I met in the kitchen have been my biggest inspirations to get me to where I am today. I am proud to serve as Executive Corporate Chef for Sushi Roku, a company that I’ve been with for almost 10 years now.

2. What was the first dish you ever mastered, and how does it reflect your style of cooking today?
When I began my culinary journey in LA, it was at a Pan-Asian restaurant, so the first dishes I recall mastering in my career are duck potstickers and dumplings. I think that my style has definitely evolved over the past 30 years, but the joy I feel for accomplishments in the kitchen is still the same.

3. How would you describe your culinary philosophy in three words?
Passionate. Clean. Joyous.

4. Who or what has had the biggest influence on your cooking style?
My mother — she was in the restaurant industry in Guadalajara as a restaurant owner, and I learned so much from just being around her when I was growing up. She continues to influence my passion for cooking even today. 

5. What is your favorite ingredient to work with, and why?
There are two ingredients I love — ginger and garlic. They go hand-in-hand and impart lots of flavor as a base for sauces and can be used in marinades. You’ll find them present in so much of my cooking.

6. How do you stay creative and push boundaries in the kitchen while honoring traditional flavors?
I find inspiration everywhere, and that keeps my creativity flowing. When I find a dish I’m attracted to, I think of ways to reimagine it with a Japanese soul. I think about how ingredients and technique can transform a dish into something entirely new, and that is exciting.

7. Can you tell us about a defining moment in your career when you realized you were on the right path?
Early in my career, I made something that really impressed the head chef at the restaurant. I clearly recall seeing his face as he took a bite of my dish, then looking at me and sharing how much he enjoyed it. He told me that I had a gift, and that was really motivating and memorable. 

8. If you could only eat one dish for the rest of your life, what would it be?
Fried Chicken. I just love how crispy, juicy, and flavorful it can be. When I first came to LA in 1990, a friend took me to Pioneer Chicken, and after one bite of their fried chicken, I was hooked. 

9. What’s the most memorable meal you’ve ever cooked for someone, and what made it so special?
The most memorable meals for me are those cook for my family. It warms my heart when my daughter is adventurous and tries new things — she doesn’t usually like spicier foods, but I’ve seen her eat spicy dishes of mine!

10. When you’re not cooking, where do you love to eat in Orange County?
I love the sopes at Avila’s El Ranchito, they remind me of my mother’s cooking. They're very nostalgic for me.

11. What advice would you give to aspiring chefs looking to make their mark in the culinary world?
If you’re going to succeed in this business, you have to put in the work. You need to make the most of every experience you have — use every position in every kitchen as an opportunity to learn and grow.  

12. If you weren’t a chef, what other career could you see yourself pursuing?
If I didn’t become a chef, I think I would’ve been a musician. My father was an orchestra director and I enjoyed playing the trumpet for a few years growing up.

14. What’s the most rewarding part of being a chef in Orange County?
Orange County diners have a great love and appreciation for sushi. They are also among the most adventurous diners, which makes it fun to be creative. Our home at Fashion Island is among the most beautiful properties in the region. 

15. Is there a dish or technique you’ve yet to master that’s on your culinary bucket list?
I would love to delve further into French cuisine — the many sauces and techniques fascinate me.

16. Can you share a funny or unexpected kitchen story that’s stuck with you throughout your career?
In the late 90s, the restaurant I worked in was taken over by a production company for two days for a film called “The Story of Us,” with Michelle Pfeiffer and Bruce Willis. For one scene, they wanted someone from the restaurant to participate, and I was selected. My wife and I went to the theater to see the movie when it came out and it was a lot of fun to see myself on the screen for 20 seconds or so! 

17. What’s the one kitchen tool you can’t live without, and why?
I think most chefs would say that they can’t live without their knives. I don’t let anyone touch my knife — it’s the most important tool I have.

18. How do you want to be remembered as a chef, and what legacy do you hope to leave behind?
I love being a part of the Innovative Dining Group for the past decade — they have built something really great, and they’re still growing. To be on this journey with the talented team that shapes the Sushi Roku brand is special — I am fortunate to have my dream job and be able to play a role in the company’s story.

Sushi Roku

327 Newport Center Dr. 

Newport Beach, CA 92660

www.sushiroku.com