Mike Luna isn’t your typical sushi chef. He didn’t grow up eating it or making it, nor did he expect for it to become his passion in life. His original inspiration came from an old girlfriend and her incredible family that was willing to teach him all they knew. He spent a few years working in the kitchen at their restaurant before he ever got to make sushi. “Once I learned what it was all about, I realized how creative you could be with food. I ended up working there for twenty years before moving over to Goro’s,” he told us. Inspiring others to make delicious sushi is now what he finds most important about his job. He is constantly training his staff and making sure that they understand that ingredients, knowledge, and dedication are key at his venue.
Goro’s is best known for its high quality menu options, creative take on old ideas, and the ever famous Whatever Roll. “Guests can come into our venue and tell us to make ‘whatever’. It gives the guest the opportunity to tell us what kind of ingredients they like and it allows our chefs to be innovative,” said Luna. “We have several guests that come in several times a week and consistently order the same custom roll. Those dedicated guests have earned their own spot on the menu.” What does that mean? You guessed it – order the same thing enough times at Goro’s and your roll could be featured on the menu. The very first custom roll to make it to print was the Bobby Roll, soon followed by the Stephanie Roll. “Our menu is constantly evolving and we make sure that the items we’re selling match the consumer’s tastes. If something doesn’t do well, then we get rid of it.”
It’s easy to see that Goro’s Sushi is a one-of-a-kind venue. Luna and crew are a hardworking bunch that have created a laidback atmosphere with amazing food. “I have taught my staff that you have to give the customer what they want. You have to listen to them, you have to give input, and you have to guide them,” he said. Mike has had enough guests ask about the art of making sushi that he even has a class in the works. He wants to educate his customers and show them how much love he has put into his job. “I believe in sharing your secrets with your customers,” he said, “It doesn’t make any sense to have a ‘secret recipe’ and to believe that others will put you out of business. Dedicated customers that trust the chef always return.”
Thank you to Mike Luna and his team for their time and efforts.
If you know of a chef that you would like to see featured, please contact us at:
(210) 354-0690 ext. 234