George Tarrosa

Executive Chef for Tsunami's Sushi
Huntington Beach, California

A Melissa’s Family Favorite

Chef George Tarrosa, despite being the very busy executive chef of Tsunami Sushi Restaurant in Huntington Beach, California, jumped at the challenge to contribute a dish for this feature using fresh produce ordered from Melissa's. Chef George combines an unlikely group of seven fresh ingredients: pasilla pepper, tomatillo, cilantro, plantain banana, strawberry papaya, baby pineapple and Maui onion! Tsunami’s Carmelized Ono is an unusual medley of flavors that provide a special treat for every taste bud. From the bed of Garlic Scallion Rice, to the succulent treatment of the Ono fish, to the strawberry papaya salsa, all crowned with a crispy vanilla sugar plantain, it offers a gamut of gastronomic experiences all on one incredible plate!

Early Years

For Chef George, the path to his own kitchen started late, as career chefs go, and was a bit bumpy on take-off. The opening question that culinary student George was asked at his first job interview was how to make a Béarnaise Sauce. He looked at the Huntington Beach Hilton’s head chef confidently and rattled off the procedure for Hollandaise Sauce. Chef George laughs about that interview now as he runs one of Southern California’s most popular eateries. It’s ironic that Tsunami Sushi is located just down the street from that same Hilton.

"I still got the job, though the interview got even worse," George continued, chuckling. "The second question he started to ask was about soup, but I quickly interrupted him, explaining that my class would not be covering soups until the next week! It must have been my enthusiasm and determination that impressed him; it certainly was not my experience or knowledge."

That same enthusiasm was infectiously apparent in the first few minutes of our conversation. The interview was interrupted several times as Chef George addressed various issues by other staff members as the restaurant geared up for that evening’s dinner seating. He dealt confidently with each interruption in an easy-going manner and it was evident that he is having a great time doing exactly what he wants to do with his career.

 "Like many chefs, my mom was a great cook, especially her native Philippine dishes, so exotic flavors and ingredients were just a routine part of my childhood. To be honest, I was twenty-four with a one-year-old son to support, so my time was up "shopping" for a career. It was friends and family who urged me to turn my kitchen talents into a profession." George took a very basic culinary class at Orange Coast College just to see if it was something that he wanted to pursue. "Before the first lecture of that rudimentary course was over, I knew I had found my professional direction for life."

That first Hilton job started in the carrot peeling department, but it was a beginning. His resume slowly grew with some time spent at the Hard Rock Café, then another stint at the same HB Hilton a few years later, but this time at the sauté station not the carrot pile. Eventually, he earned the wings that would send his career into flight, a position at the prestigious Four Seasons Hotel in Newport Beach. Having the Four Seasons on one’s resume opens many kitchen doors.

That first door prepared him for running the Tsunami. He was invited to be a part of the design team that developed the famed Mile Square Golf Course in Fountain Valley, California, specifically the dining facilities. "Designing and building a kitchen from scratch was a priceless experience that I use every day in my multiple roles here at Tsunami, but now it’s a lot more fun doing it."

Though the Four Seasons and Mile Square positions were gold star achievements, this passionate chef felt a need to expand his culinary repertoire. So, what else was there to do but start over? Knowing very little about Japanese cuisine, except that he gravitated towards it when dining out himself, he took a position in a small, family-run Teppan Yaki restaurant. There he learned this unique food preparation, even practicing for hours at home the art of knife handling that the style demands.

 "In fact, when I walked into the Tsunami for the first time it was to apply for an advertised Teppan Yaki position. Josh, Tsunami’s owner, took one look at my resume and asked me to join his team as Executive Chef. The Tsunami team is an amazing group of talented and dedicated people. Mangers Peter, Mariko, Brian and I work as one, but always with a fun, laid-back approach to everything. It's the kind of atmosphere that cultivates excellence because we all enjoy what we are doing immensely."

Current Projects

The Tsunami Sushi Restaurant is a delicious mix of Japanese cooking styles presented in a swank, ultra-lounge setting. The rich colors of the restaurant's interior balance a casual beach history of the location with a trendy, yet very comfortable, upscale flair. An eclectic selection of upbeat music provides a unique tone and timing that is very much a part of the Tsunami experience. The eatery offers several dining options to suit all palates from a fare of small plate specials served with wide screens for sports viewing at the Sushi Bar, to the fun group experience of Teppan Yaki dining, as well as an array of creative presentations served tableside in the main dining area.

"I believe that the restaurant has been successful for all these years because we are always adding something new or mixing things up here. It might be a structural revamp or moving beyond Sushi and Teppan Yaki to add other culinary styles of the culture to our fare. We have also incorporated some original dish approaches that celebrate the future growth of Japanese cuisine. The point is continually being creative in style and presentation, and never forgetting to have fun while doing it."

Melissa's counts Chef George Tarrosa and the Tsunami Sushi Restaurant as one of our most valued and loyal foodservice customers. In fact, in the interest of full disclosure, that loyalty is reciprocated often. Having fun along with Chef George on any given evening, one might spot Melissa, herself, at what has become her usual seat at the Sushi Bar. It's also possible that at the other end of that same bar her parents, Joe and Sharon, could be stationed at their own favorite seats enjoying the fare. No apologies for this allegiance, the whole Melissa's family knows a good thing when they taste it, so we thought it was time to share.