Zov’s Names New Director of Culinary Operations

There’s something magical when life’s events come full circle and that’s exactly the case as acclaimed Chef Louie Jocson, most recently partner/executive of Red Table in Huntington Beach, returns to Zov’s as director of culinary operations after a 25 year separation. In his new position, Jocson will work closely with Zov in overseeing her flagship bistro/cafe/marketplace in Tustin as well as the Zov’s in Newport Beach & Irvine and 2 quick-serve concepts at John Wayne Airport. He also will be instrumental in the rollout of Zov’s newest eatery in Anaheim in September. He started his career in the restaurant business at 15 washing dishes and helping in the kitchen of Zov’s before enrolling in culinary school and working his way up the ranks at many of OC’s top restaurants in the ensuing years.
“We are delighted that Louie has returned to Zov’s after so many years,” said Armen Karamardian, vice president of operations for the family business. “As we continue to grow and evolve, securing the talents of someone as talented, creative and accomplished as Louie is critical to our continued success.”
Jocson sold his shares at Red Table where he had earned critical acclaim just prior to accepting his new position. His experience also includes stints at Antonello Ristorante near South Coast Plaza, Sorrento Grill in Laguna Beach and Wind & Sea Restaurant in Dana Point. He is a graduate of the California Culinary Academy in San Francisco.
Since opening her first restaurant in 1987, Zov has become one of the best-loved chefs in Southern California. In addition to her restaurant enterprises, she is the author of 2 best-selling cookbooks, “Simply Zov” and “Zov: Recipes and Memories From the Heart,” each of which have sold 50,000 copies.
For more information visit www.zovs.com.