Making DI Delicious: Island Chef Insider - May 26, 2016

Johnny Chan, Executive Chef at Wasabi

Writer’s note: With Daniel Island mirroring more and more each year the culinary charisma of its City sibling, the downtown peninsula, we figured it was high time to highlight the talented chefs who are making that happen. Earlier this year, we launched our newest column, Making DI Delicious: Island Chef Insider, where we regularly dig into the bio and brilliance of each such captain of the kitchen. Our aim is to eventually feature every one, and hope our readers enjoy learning about them as much as they love eating their food.

Watching Chef Johnny Chan wield a supersharp sashimi blade to peel one thin, contiguous rind from a cucumber or slice through tuna like clarified butter, it is not hard to glean some assumptions about him. He has laser-like focus. He is fastidious about his technique. He is intensely present from head to hand.

Indeed, he has serious skills up his sleeves. But, more importantly, he puts his heart into every dish he crafts.

Long before this aptitude and ardor was benefitting diners at Wasabi Daniel Island, it was being seeded in Hong Kong, where Chan grew up. “I always watched my mother cook at a younger age, and was very interested in everything she had to do,” he recalls. “I wanted to learn more.”

Outside of his home kitchen, he sought exposure to techniques and perspectives in the culinary world. Chan became particularly captivated by Asian cuisine as a young teen. At just 15 years old, he began working as a chef’s assistant at a sushi bar in Hong Kong, where he trained for ten years. A move to Tokyo and three years additional training under renowned Japanese sushi chefs paved the way for his first executive chef spot at Unki in Hong Kong.

When Chef Johnny decided to move to the United States in 1996, his first home was Charleston. But an invitation to work with Shunji Nakao, the master sushi chef who studied under Nobu Matsuhisa, moved Chan to the west coast in 2005. Several years at Shunji Japanese Cuisine, one of Los Angeles’ most popular Japanese restaurants, further refined Chan’s modern culinary technique and operational acumen.

In 2009, Chef Johnny received a call from the owner of downtown Charleston’s Wasabi, John Tang, with an offer to partner in opening a Daniel Island location of the restaurant. Chan accepted, moved back to the Holy City, and opened Wasabi Daniel Island in 2010 with a menu reflective of the traditional Asian cuisine and modern fusion he’d come to embrace.

Though the Seven Farms Drive restaurant garnered high marks from critics and diners alike, making the transition from chef to business owner presented early challenges, as did the introduction of cuisine not ubiquitous in the Lowcountry. “The West Coast is more accepting of unfamiliar foods,” concedes Chan.

The original concept for Wasabi Daniel Island was as a relatively formal establishment. “But when we realized Daniel Island is more residential,” explains Chef Johnny, “we transformed to become more casual with a fine dining experience.” Today, it is important to Chan that diners rave not only about their meals, but that they report to their friends how “the atmosphere is very pleasant and relaxing.”

Recognizing that this sweet spot of impeccable food and comfortable ambience is the result of a cohesive culinary and service team, Chan believes he has put the best in place. From the hibachi grill to the sushi bar, his kitchen runs as sharp as his sushi knives, and his dining room staff maintains that thread of excellence.

“Our front-of-house has built a strong relationship with families on Daniel Island and have watched families grow,” Chan relates. “My team is strong and hardworking; they understand our goal of exceeding customer expectation. ‘Kokoro’ is our motto, which means ‘heart,’ which is what we use.”

With the success of Wasabi Daniel Island established, Chan opened Wasabi Mount Pleasant in February 2015. Remaining at the helm of both locations, Chef Johnny makes several trips back and forth on a daily basis, further expanding and grooming a crew that prioritizes remarkable service, fresh ingredients, and house-made everything. He also hints at additional locations on the horizon, as well as further innovation in Japanese dining for the entire restaurant group.

If Chef Johnny ever slows down enough to let someone else do the cooking, what does he look to eat and drink? Nothing particular, he says: “As long as I know and can taste that the chef/bartender have prepared the meal and drink with their heart, I have a wonderful experience.”

Seems only fair, considering that is the standard to which he holds himself.

Daniel Island Publishing

225 Seven Farms Drive
Unit 108
Daniel Island, SC 29492 

Office Number: 843-856-1999
Fax Number: 843-856-8555

 

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