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Chef Interviews
Zip Fusion is all about good food, décor, friendly staff and reasonable prices. Its creator, Jason Ha brings inspiration from his Korean home, and with his Executive Chef Sean An, he introduces various Korean ingredients to satisfy his clientele. This young entrepreneur has already made his mark with his title of a “Mover and Shaker” in LA and also with his award winning Seaweed Salad, Sushi and much more.
ASTV: Coming from a family of chefs and restaurateurs, how has it helped shape your interest in cooking?
JH: My family owned a line of successful Japanese, Korean and American restaurants in Korea, and my mother taught me the significance of the taste, smell and presentation of food. I was introduced to a wide spectrum of international foods and dining styles at a very young age. Also, we usually had many guests coming over for a lot of different parties at my house. Preparing food for them and treating your guests well is something I have learnt over the years.
ASTV: We know you have a degree in business administration. What made you change your career?
JH: As the only son in the family, my father always wanted me to gain experience in the United States. So, I came to the States in 1988, and after earning a college degree in business administration in California, I knew I wanted to stay here and build a career. I was trained to be a stockbroker but I wasn’t comfortable with my job so I pursued a career in the world of fashion. I was the CEO for a fashion company called PMJ Co. Inc in LA. But 7 years in the business didn’t ebb my passion for food and I wanted to open a restaurant . I opened Zip Café in 2002 in a historic building near the Arts District in LA. Due to popular demand, we opened Zip Fusion in Westside location and in Corona as well. I am now looking forward to the launch of my fourth restaurant “e3rd Steakhouse” now.
ASTV: How has your background in the fashion industry helped you in your career?
JH: Tremendously. When I was the CEO, every day we had to create 500 to 600 different styles for buyers. It’ s similar in the food industry as well. You need to be creative to sustain your business. We experiment a lot of different things every day to create innovative dishes that look, smell, and taste good.
ASTV: The Los Angeles community honored you as a “Mover and Shaker” in Los Angeles. Can you tell us more about this?
JH: The Los Angeles Center City Association honors 15 individuals every year as ” Movers and Shakers” in LA. When they told me at first, I thought it was a joke. But the city actually acknowledged the fact that I opened Zip Fusion in a historic building and made it a cultural spot for Californians. Nobody must have thought anything could happen in that location. I am honored to receive the title and it has been an exciting challenge for me.
ASTV: What is the concept behind Zip Fusion?
JH: “Zip” means home in Korean and that is the inspiration behind the opening of my restaurant which has an influence of Japan and Korea. The concept behind Zip Fusion is to create a comfortable place for people who are open-minded and ready to accept and try new flavors. Our dishes are a combination of different cultures, and anyone can enjoy a meal at Zip Fusion without spending a lot.
ASTV: Zip Fusion is known for its hospitality. Why is it important to you?
JH: Hospitality is the key word at all Zip Fusion locations. I want to make sure that my customers are not only having a good meal but also a wonderful time. I want them to be happy. This in turn will bring us more customers, and that’s our only way to grow.
ASTV: How did you and Sean come together to open up a restaurant? What is your normal working style and what are the challenges of working together?
JH: I was always looking for a chef who isn’t afraid to go a little bit crazy-someone who understands tradition, but also wants to blend tastes in totally original ways and can show off the best of California products at the same time. Sean fits this description very well. He is very artistic and is not limited to one style of cooking.
The biggest challenge we face while working together is balancing finances and ingredients. As an entrepreneur, I have to cut him in the areas of materials. We cater to the general public and not high class clients, and we satisfy their need by creating different cuisines but keeping the cost down. We have to be realistic and have a balance of flavors and money. Sean and I respect each other’s working styles, and this has been going quite well for both of us.
ASTV: What’s the most popular dish in Zip Fusion? Can you share its recipe with our readers?
JH: Seaweed salad, Shrimp Ravioli, Spicy Calamari are some of our very popular dishes.
ASTV: What’s next for you?
JH: I need to get a little rest (laughs). I had no plans of extending my restaurant but it just happened. Now, I want to make sure that my new restaurant which will open in 2007 is focused on making customers happy as well.
ASTV: Coming from a family of chefs and restaurateurs, how has it helped shape your interest in cooking?
JH: My family owned a line of successful Japanese, Korean and American restaurants in Korea, and my mother taught me the significance of the taste, smell and presentation of food. I was introduced to a wide spectrum of international foods and dining styles at a very young age. Also, we usually had many guests coming over for a lot of different parties at my house. Preparing food for them and treating your guests well is something I have learnt over the years.
ASTV: We know you have a degree in business administration. What made you change your career?
JH: As the only son in the family, my father always wanted me to gain experience in the United States. So, I came to the States in 1988, and after earning a college degree in business administration in California, I knew I wanted to stay here and build a career. I was trained to be a stockbroker but I wasn’t comfortable with my job so I pursued a career in the world of fashion. I was the CEO for a fashion company called PMJ Co. Inc in LA. But 7 years in the business didn’t ebb my passion for food and I wanted to open a restaurant . I opened Zip Café in 2002 in a historic building near the Arts District in LA. Due to popular demand, we opened Zip Fusion in Westside location and in Corona as well. I am now looking forward to the launch of my fourth restaurant “e3rd Steakhouse” now.
ASTV: How has your background in the fashion industry helped you in your career?
JH: Tremendously. When I was the CEO, every day we had to create 500 to 600 different styles for buyers. It’ s similar in the food industry as well. You need to be creative to sustain your business. We experiment a lot of different things every day to create innovative dishes that look, smell, and taste good.
ASTV: The Los Angeles community honored you as a “Mover and Shaker” in Los Angeles. Can you tell us more about this?
JH: The Los Angeles Center City Association honors 15 individuals every year as ” Movers and Shakers” in LA. When they told me at first, I thought it was a joke. But the city actually acknowledged the fact that I opened Zip Fusion in a historic building and made it a cultural spot for Californians. Nobody must have thought anything could happen in that location. I am honored to receive the title and it has been an exciting challenge for me.
ASTV: What is the concept behind Zip Fusion?
JH: “Zip” means home in Korean and that is the inspiration behind the opening of my restaurant which has an influence of Japan and Korea. The concept behind Zip Fusion is to create a comfortable place for people who are open-minded and ready to accept and try new flavors. Our dishes are a combination of different cultures, and anyone can enjoy a meal at Zip Fusion without spending a lot.
ASTV: Zip Fusion is known for its hospitality. Why is it important to you?
JH: Hospitality is the key word at all Zip Fusion locations. I want to make sure that my customers are not only having a good meal but also a wonderful time. I want them to be happy. This in turn will bring us more customers, and that’s our only way to grow.
ASTV: How did you and Sean come together to open up a restaurant? What is your normal working style and what are the challenges of working together?
JH: I was always looking for a chef who isn’t afraid to go a little bit crazy-someone who understands tradition, but also wants to blend tastes in totally original ways and can show off the best of California products at the same time. Sean fits this description very well. He is very artistic and is not limited to one style of cooking.
The biggest challenge we face while working together is balancing finances and ingredients. As an entrepreneur, I have to cut him in the areas of materials. We cater to the general public and not high class clients, and we satisfy their need by creating different cuisines but keeping the cost down. We have to be realistic and have a balance of flavors and money. Sean and I respect each other’s working styles, and this has been going quite well for both of us.
ASTV: What’s the most popular dish in Zip Fusion? Can you share its recipe with our readers?
JH: Seaweed salad, Shrimp Ravioli, Spicy Calamari are some of our very popular dishes.
ASTV: What’s next for you?
JH: I need to get a little rest (laughs). I had no plans of extending my restaurant but it just happened. Now, I want to make sure that my new restaurant which will open in 2007 is focused on making customers happy as well.