Meet Damon Cho

We were lucky to catch up with Damon Cho recently and have shared our conversation below.

Damon , thanks so much for taking the time to share your insights and lessons with us today. We’re particularly interested in hearing about how you became such a resilient person. Where do you get your resilience from?

Ever since I opened the business, I’ve always felt a responsibility to make sure our food and service meet — and hopefully exceed — our customers’ expectations. They’re paying for an experience, and it’s our job to deliver. That mindset has pushed me to work harder and stay genuine in everything I do.
My resilience also comes from my family, especially my son, and the dedicated employees who work alongside me. Their support and belief in what we’re building together have helped me overcome every challenge along the way.

Great, so let’s take a few minutes and cover your story. What should folks know about you and what you do?

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.

Looking back, what do you think were the three qualities, skills, or areas of knowledge that were most impactful in your journey? What advice do you have for folks who are early in their journey in terms of how they can best develop or improve on these?

I started my career as a chef and now I’m an owner-chef, so both the quality of my work and my mindset have played a big role in my journey. For me, the three most impactful qualities were belief, hard work, and the ability to take action.
You have to believe in yourself and your vision, even when things get tough. Hard work is non-negotiable — especially in this industry where long hours and high standards are the norm. And most importantly, you have to act. Ideas mean nothing without execution.
On the skill side, being able to cook great food is just the beginning. You need to be efficient, work at a fast pace, and stay consistent under pressure. My advice to anyone starting out is: don’t rush success. Focus on mastering your craft every single day, stay humble, and never stop learning.

All the wisdom you’ve shared today is sincerely appreciated. Before we go, can you tell us about the main challenge you are currently facing?

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.

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