Meet Anita Hsu

We’re excited to introduce you to the always interesting and insightful Anita Hsu. We hope you’ll enjoy our conversation with Anita below.

Anita , we’re thrilled to have you on our platform and we think there is so much folks can learn from you and your story. Something that matters deeply to us is living a life and leading a career filled with purpose and so let’s start by chatting about how you found your purpose.

Funny enough, I was just talking about this with my business partners earlier this week. My purpose has definitely evolved over time.

When I opened my first restaurant, Gezzo’s West Coast Burritos, I was driven by the desire to express my culture and create a restaurant that had a positive impact on the community and the environment. That was my starting point — building a purpose driven restaurant that reflected who I was and what I cared about.

As I opened more restaurants and became a mother to two beautiful children, my perspective deepened. My purpose started to include creating stability and opportunity not just for myself and my family, but for our entire team. Running a successful restaurant group means our team members can pay their bills, support their families, and have a place where they can grow and thrive. I take a lot of pride in knowing that I play a role in helping make that possible.

So to answer your question, my purpose has been shaped by the responsibility of providing for my own family, the deep care I have for our hospitality team, and the immense gratitude I feel for the people who show up and give their best every single day.

Thanks, so before we move on maybe you can share a bit more about yourself?

I am the owner-partner of six restaurants in Georgia, including Sweet Auburn Barbecue, Gezzo’s Brands, Tio Lucho’s, and Lazy Betty.

Each brand reflects a different part of who we are and what we love about food and hospitality. Sweet Auburn BBQ is approachable and creative — we take traditional Southern BBQ and infuse it with Asian flavors and techniques. Lazy Betty is refined and elegant, offering a thoughtful and elevated dining experience. Tio Lucho’s is playful, vibrant, and proudly celebrates Peruvian culture through bold, locally sourced dishes.

Gezzo’s draws inspiration from our family roots in California and time spent in Hawaii — think beach culture, art, and health-forward food that’s flavorful and fresh.

What ties all our brands together is that they’re not just about a meal — they’re about an experience. We create spaces where people can connect, celebrate, and feel a sense of belonging. Our food tells a story — it brings people together and honors both tradition and innovation.
My work is exciting in so many ways. At Sweet Auburn BBQ, I feel like I’m part of a living culinary history. We’re reimagining traditional BBQ through the lens of Asian influences — flavors that reflect my heritage and upbringing. The beauty of food is that it evolves over generations. Mac and cheese, for example, is a dish shaped by many cultures and countless shared meals. Even pasta, which we think of as quintessentially Italian, was influenced by Asian noodle-making traditions brought to Europe through trade routes like those traveled by Marco Polo. I often wonder if dishes like our Smoked Chinese Char Siu Ribs or Pimento Cheese Wontons will one day become staples of the Southern food scene. People are more open than ever to trying global flavors, and it’s truly exciting to be part of that culinary evolution.

When I first opened Gezzo’s, we introduced grilled fish tacos, and at the time, guests didn’t quite understand the concept — they barely sold. Fast forward 20 years, and those tacos are one of our best-sellers. We’ve continued to build on that momentum with new items like our Coconut Curry Chicken Rice Bowl and Smoked Brisket Burrito.

At Tio Lucho’s, our chef and co-owner Arnaldo Castillo is creating beautiful, deeply flavorful Peruvian dishes using seasonal, local ingredients. Right now, we have items like Lomo Saltado Croque Monsieur and Ceviche with Sea Island Red Peas on the menu — dishes that are both rooted in tradition and creatively forward-thinking.

We’re also thrilled about what’s coming next. We have invited local Latin musicians to play on select summer Fridays in our whimsical and floral patio! For an intimate hands on experience, we are doing Chef led Ceviche Sessions where guests experience and learn how we make our ceviche and enjoy a chef’s special menu. Also, Chef Arnaldo is developing a sister concept to Tio Lucho’s called Hermanita (Spanish for “Little Sister”), which will focus on Pollo a la Brasa — grilled whole, half, or quartered chicken served with Parrillera and Aji Verde sauces. The menu will include fresh salads, Peruvian rice and beans, Chef A’s special mac & cheese, and other low-key, comforting dishes that are perfect for everyday meals. We’ve had a few successful pop-ups at Tio Lucho’s already, and we’re excited to expand to Wild Heaven Brewery in June. We’ll also be offering Hermanita via DoorDash and Uber Eats.
And finally, Sweet Auburn BBQ and Gezzo’s are back on the festival scene! After taking a break during COVID, we’re ready to party again. Look for us at music festivals, sports tournaments, and concerts throughout the summer and fall. We’ll be serving up new Asian Smokehouse dishes like our Chinese Meat & Three — smoked char siu pork with smashed garlic cucumbers and bok choy over jasmine rice — and a special family recipe from my Aunt Nancy: Smoked Beef Brisket Rendang, served over jasmine rice with fresh herbs and pickled summer vegetables. Look for our fresh Coconut Curry Rice Bowls, West Coast Burritos and Grilled Tacos from Gezzo’s! You’ll be able to find us dishing these out from our food truck or straight off the smoker! We are also hosting ongoing Monthly Mahjong nights at Sweet Auburn BBQ. These super fun events are a tribute to our parents (and my) favorite pastime, and it’s a great way to bring our community together over BBQ and games! On June 12, we’re hosting a very special evening with Blues musician Andrew Holley, Blue Note Bourbon and Bourbon Women Atlanta. Expect a curated coursed bbq and bourbon tasting guided by bourbon experts, all against the backdrop of soulful live blues!

If you had to pick three qualities that are most important to develop, which three would you say matter most?

One of the biggest strengths I’ve leaned on throughout my journey is adaptability. The restaurant industry is fast-moving and often unpredictable, so being flexible has been crucial. For example, during the pandemic, we had to make quick decisions and shift strategies, and that ability to pivot allowed us to not only survive but create something new and special, like Tio Lucho’s. My advice is to stay open to change. Don’t be afraid to experiment and make mistakes—it’s often where the best learning happens. Regularly reassess what’s working and be willing to shift gears when necessary.
Another key to my success has been to build a strong team and surround myself with people who are smarter or more experienced than I am in certain areas. I’ve always believed in hiring great talent and giving them the space to do what they do best. It’s made a huge difference in how we grow and evolve as a business. Don’t try to do it all alone. Find mentors, build a team with complementary skills, and don’t be afraid to ask for help. Collaboration and trust are powerful tools.

Lastly, practicing gratitude daily has really helped me stay grounded. I try to appreciate not just the wins, but also the challenges—they’ve helped shape who I am. Entrepreneurship isn’t easy, but keeping a grateful mindset has made me more resilient in the face of setbacks.

Make time to reflect, even if it’s just a few minutes each day. Celebrate your small victories and remind yourself of how far you’ve come. That mindset will carry you through the harder days.

What has been your biggest area of growth or improvement in the past 12 months?

Over the past year, my biggest area of growth has been learning to say no and setting more clear boundaries for myself.

Earlier in my career, I got to where I am by saying yes — yes to opportunities, yes to new projects, yes to taking on more. That openness helped me grow, learn, and build multiple successful restaurant concepts. But as we’ve expanded to more locations and the day-to-day responsibilities have multiplied, I’ve realized that constantly saying yes isn’t sustainable.

Lately, I’ve had to say no to things I would’ve jumped at before — exciting expansion opportunities, creative menu ideas, and fun event invitations. It’s not because I’m not interested, but because I’ve learned that focus is essential. Saying no allows me to protect the time and energy I need to support my team, show up when it really matters, and still leave room for the unexpected.

It’s also helped me be more intentional with my personal time — I can be more present with my family and friends, and I’ve reconnected with my spiritual side. That balance has made me not just a better leader, but a more grounded person overall.

Contact Info:

• Website: https://www.sweetauburnbbq.com/; https://www.gezzos.com/; https://www.tioluchos.com/; https://www.lazybettyatl.com/
• Instagram: https://www.instagram.com/hsuperfoodie/

Image Credits

Courtesy of Sweet Auburn BBQ