Editor’s Note: Chef Zov Karamardian, one of Orange County’s most beloved chefs, is the owner, operator and founder of the legendary Zov’s Bistro & Bakery in Tustin and Zov’s Bistro in Newport Beach and Irvine. Zov is credited with introducing Mediterranean cuisine to OC in the 1980s; she’s earned national recognition by being invited to cook at the prestigious James Beard House in New York.
She’s authored two best-selling hard-cover cookbooks and supports numerous local charitable organizations including SPIN (Serving People in Need), Casa Teresa and Orange County Rescue Mission. She’s won countless awards including being named the Business Journal’s Restaurateur of the Year in 2015. She credits her mentor and dear friend, the late Julia Child, with guiding her throughout her career. Today, Zov’s empire continues to expand with plans to open a 4th location in San Clemente and a private event space in Anaheim.
My family emigrated to America in 1959. I was 15. When my parents made the decision to move to the U.S. from the Middle East, the region was changing and my parents, like millions of others, wanted a better life for our family. This courageous act provided me with opportunity to live out my dreams.
My journey in the culinary world began over 35 years ago with a simple dream: to bring the vibrant flavors of Mediterranean cuisine to Orange County. As an Armenian immigrant, I grew up in a family where the kitchen was the heart of the home—a place where tradition, love and hospitality thrived. I believe that food has a unique way of connecting people and that belief has guided every decision I’ve made since opening Zov’s Restaurants. Today, I am honored to see that same spirit alive in our bustling kitchens and dining rooms across Orange County.
Over the years, I’ve learned that success is built on experience and relationships. Here are lessons I’d like to share with others on their journey.
Stay Humble
No matter how far you go, humility keeps you grounded and open to growth.
Before Zov’s Restaurants became reality, I launched A to Z Gourmet Catering. It was a humble beginning—small events, personalized orders and a lot of love poured into every dish.
I wanted to create foods that celebrated the flavors I grew up with. It was a daunting task, especially as a woman navigating a male-dominated industry, but I was determined to build something special.
When I first opened my catering business, I wasn’t meeting the minimum order requirement to qualify for delivery, so I would wake up at 2 a.m. and drive to the produce markets in downtown Los Angeles to fetch my items.
I would get back to the kitchen at 4 a.m. and begin cooking. The hours kept me humble, but I love cooking, and I love people — and that was enough to keep me motivated.
In 1987, I opened Zov’s Bistro in Tustin as an extension of my catering vision. I wanted it to be more than a restaurant—I wanted it to feel like home, a place where guests could experience both the warmth of a family kitchen and the creativity of a professionally crafted menu.
It wasn’t easy, but those early years taught me valuable lessons about resilience, consistency and staying true to my culinary roots.
Stand up to Challenges, Embrace the Unexpected
Challenges will come, but they often bring new opportunities.
Breaking into the industry as a female chef was challenging.
While there were far fewer female chefs when I first started out, the challenges I faced were no different than my male colleagues. I don’t necessarily believe being a male or female was part of the struggles or successes I experienced. I think it’s my determination and will, my ability to stand up to challenges and the high expectations I had of myself that led me to where I am today.
Today, both male and female chefs come to me for advice.
When I first started cooking, Mediterranean cuisine wasn’t something you’d find on many menus in Orange County. The flavors I grew up with—like hummus, babaganoush and tabbouleh—were unfamiliar to most people here.
Over time, I’ve been told that I helped bring Mediterranean cooking to the area and, today, many of those dishes have become part of the mainstream dining scene. My flagship Tustin location became known for its blend of contemporary American and Eastern Mediterranean cuisine, and that little bistro grew into something bigger than I ever imagined.
I didn’t set out to introduce a trend. I just wanted to share the dishes that meant so much to me and my family.
It’s humbling to see how far things have come. I’m proud to have played a part in shaping the way people enjoy these flavors, but I never lose sight of the fact that it all started with a love for simple, honest cooking.
Food Brings People Together
At the heart of it all, food is a way to connect with others and create meaningful moments.
Family has always been at the heart of Zov’s.
My husband, Gary, has been by my side every step of the way. Our son, Armen, and daughter, Taleene, have taken active roles in growing and shaping the business. Armen has been instrumental in our expansion, playing a key role in opening new locations.
Meanwhile, Taleene brings her creative vision to the table, helping to ensure that our brand stays fresh and relevant while remaining true to its roots. For us, the family ethos isn’t just a business model—it’s the soul of everything we do. Every guest who walks through our doors should feel like they’re part of the Zov’s family.
It’s a tradition we’ve worked hard to maintain, and it’s something that continues to drive us forward.
Thanksgiving is an especially meaningful time for our family.
Our restaurants are closed that day, giving our team the time to spend with their loved ones. However, the day before Thanksgiving, we gather at the restaurant to prepare customized pre-ordered Thanksgiving meals with all the fixings. It’s a long day, but it’s also one we look forward to because we know our food will be a part of so many family celebrations.
On Thanksgiving Day, the elders in our family are always served first—a tradition that reminds us to honor those who came before us. After a family prayer, we take turns sharing the things we are grateful for. Although we enjoy a traditional Thanksgiving meal, Armenian appetizers always find their way to the table, blending our cultural heritage with holiday traditions. It’s a moment of gratitude and connection that we cherish every year.
The Lifelong Journey of Cooking and Entrepreneurship
No matter how long you’ve been in the kitchen, there’s always more to learn.
As we expanded into Newport Coast and Irvine in 2007, I stayed committed to using fresh, locally sourced ingredients and creating an inviting atmosphere.
Along the way, I’ve had the opportunity to work with some of the most celebrated names in the culinary world.
I’ve shared my kitchens with Julia Child, Jacques Pépin, Carla Hall, Michael Symon, Anne Burrell, Alice Medrich and Emeril Lagasse. Julia had such a warm, joyful spirit. She believed that cooking doesn’t have to be intimidating and that enjoying the process is just as important as the final dish.
Her approach was very comforting to me. She believed in embracing mistakes, laughing through any mishaps and always keeping things fun in the kitchen.
Hosting dinners at the prestigious James Beard House in New York has also been a highlight of my career—moments that validated the passion and dedication I’ve poured into the business.
My family and I currently operate four restaurants in Orange County, and we’re not done growing. The future is bright and I’m excited for what lies ahead.
We’re opening a new location in San Clemente next summer. Roxy’z in Anaheim, which closed in 2023, is being reimagined as a private event space—1801 Private Events by Zov’s. This will allow us to host larger gatherings that we couldn’t accommodate before—bridal showers, corporate events, birthdays and more.
In many ways, this transition brings us full circle to our roots in catering, giving us the chance to share life’s special moments with even more people.
As chefs and restaurateurs, we must always adapt.
But one thing has never changed.
Customer feedback is a gift: Listening to your guests allows you to grow and improve — it’s the most valuable insight you can receive.
