Today we’d like to introduce you to Chef Damon Cho
Hi Chef Damon, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
I came to the United States in 2003 to study film. However, I discovered the art of food, which led me to change my dream. I began learning Japanese cuisine while working at Nobu Restaurant, where I gained extensive cooking experience. Over the years, I honed my skills at renowned establishments such as Nobu, the Tao Group, and the Four Seasons Hotel. I also went to school and graduated from Le Cordon Bleu, which helped broaden my knowledge of culinary arts.
My wife, Heather Lim, is also a chef and a fellow graduate of Le Cordon Bleu. We got married in 2017 and opened IZAKAYA OSEN in Los Angeles the same year. The reason I started this business was to share my passion for cooking and the joy of flavors with others through my food. Since then, we have expanded IZAKAYA OSEN with additional locations in Irvine and Los Angeles, striving to bring the joy of our cuisine to even more people.
My vision is to convey the magic I experienced from childhood movies and translate it into a sensory experience through food, delivered directly to our customers. In the future, I plan to expand further, with new locations in San Diego and Las Vegas, allowing even more people to experience the taste, aroma, and delight of IZAKAYA OSEN.
Thank you.
We all face challenges, but looking back would you describe it as a relatively smooth road?
When I came to the United States at 23, I faced many challenges, but they shaped me into who I am today. I began my journey as a chef, working long hours to master my craft, and eventually, I was able to open my own restaurant.
One of the biggest difficulties is managing relationships with employees. Balancing the needs of the team with the significant human resource costs can be challenging, especially in an industry where teamwork is critical. Another challenge is meeting the diverse expectations of customers. Everyone has their own preferences, and it’s not always easy to please everyone.
I’ve learned to see things from both sides. While customers may not always understand the complexities of running a restaurant, I deeply respect that they work hard to earn their money and choose carefully where to spend it. This perspective keeps me grounded. I always approach my customers with sincerity and make it my mission to deliver the highest quality in every dish and experience.
Ultimately, my commitment to excellence and genuine connection with people has helped me navigate these challenges. It’s what keeps me motivated and allows me to continue growing, both personally and professionally.
We’ve been impressed with Izakaya Osen, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
I am an owner-chef with over 20 years of experience. The first thing that sets my business apart from others is the authenticity of our food. Every dish reflects the chef’s heart. If I am happy while cooking, that joy is conveyed to the customer. That’s why my staff and I always prepare food with a happy and sincere heart.
Today, customers are more knowledgeable about food than ever before. If the quality of a dish is subpar, they will notice immediately. Customers deserve to feel the value of what they pay for, as dining is one of life’s simple joys. Delicious and satisfying food can bring happiness to a person’s day, which is why we focus on delivering exceptional quality. Providing excellent food is not just a service—it is one of the core principles that differentiates my business.
The second thing that sets us apart is our commitment to freshness and quality. All of our dishes are made with fresh fish, and every sauce is prepared in-house. This is a source of pride for me as a chef and a defining feature of our restaurant. It’s what distinguishes us from others in the industry.
Over my 20 years in the restaurant business, I’ve faced many challenges. When I started, I had no experience in cooking, which made things extremely difficult. I worked over 20 hours a day, always arriving earlier than the other chefs and never taking a day off. I asked countless questions of more experienced chefs and learned from every opportunity.
Even now, as the owner of my own company, I continue to push myself to learn and grow. To overcome challenges, I remind myself to work harder and think more deeply than others. I believe the gap between success and failure is often small and it usually comes down to the level of effort and determination put into achieving the goal. The lesson I’ve learned is that hard work and dedication can lead to success.
I will continue to grow my business and build it into a lasting brand. My ultimate goal is to share the happiness that my food brings with as many people as possible.
In terms of your work and the industry, what are some of the changes you are expecting to see over the next five to ten years?
My restaurant, Izakaya Osen, is excited to announce plans to open a new location in San Diego in 2026. This marks an important step in our journey, as we aim to bring the unique flavors and dining experience of Izakaya Osen to new audiences. Looking further ahead, we have ambitious plans to expand to cities like Las Vegas, New York, Texas, Chicago, and many more across the country.
My vision is to go beyond serving exceptional food; I want to share the rich culture and experience that Izakaya Osen represents with a broader audience. Expanding into these regions is not just about growth—it’s about creating spaces where people can connect over authentic and unforgettable meals.
Contact Info:
- Website: https://izakayaosen.com/
- Instagram: https://www.instagram.com/osen_izakaya/?hl=en
- Youtube: https://www.youtube.com/@OsenGroup
- Yelp: https://www.yelp.com/biz/izakaya-osen-los-angeles-los-angeles?osq=Izakaya+Osen
