Meet Gary Mawu | Sushi Chef

We had the good fortune of connecting with Gary Mawu and we’ve shared our conversation below.

Hi Gary, what do you attribute your success to?
I can break this down into what I call the 3 C’s: Concept, Community, and Consistency.

On paper, sushi is a simple concept. High quality fish that is sliced and paired with rice. However, I see a whole array of detail and possibilities when I envision my dishes. And therein lies the secret “sauce” (no pun intended). Vision. I love seeing past the dish itself and exploring what flavor combinations are possible as well as what emotions they invoke. To me, sushi is more than a grouping of simple ingredients on stylish dishware. It’s the whole package. Imagining the dish and it’s effects before the first cut is made. The power of a strong concept can make or break a meal.

Cliché alert: my goal is to take each guest I serve on a unique culinary journey. Period. That’s as real as it gets. I prioritize this goal to not only satisfy my clientele but also to lay the groundwork to form a connection with them. The sushi bar is my happy place. Not only is that the arena in which I get to showcase my skills but I also have an audience with whom I get to share my process. I love connecting with my guests over the sushi bar and getting to know their stories as well. The relationships I’ve developed with my eventual regulars transformed into my very own community. Through them, my creative inspiration is not only fueled but I’ve also sustained by their loyal support throughout the various pit stops I’ve made in my career.

Ultimately, concept and vision…community through connection…these would all be pointless without consistency. The discipline of high level execution sustained over a period of time allows the first two C’s to take effect. It requires technique and precision. Without a commitment to detail and a standard of consistent excellence, the opportunity to maximize any impact will be lost.

Let’s talk shop? Tell us more about your career, what can you share with our community?
“I love sushi”…which is probably what my 18yr old self would describe as my reasoning to pursue the art and transform it into a career. The technique, precision, vibrancy of it’s colors… viewing simple ingredients with a refined lens dictated by detail. It was a gravitational pull that drew me in until I was finally given the ultimate challenge that served as the ultimate opportunity: pursuing mastery in a field unknown to me, driven by what was simply sheer love of cuisine and the desire to achieve excellence. That journey began as left my home country.

I was born in the Manado island of Indonesia but raised in the nation’s capital in Jakarta. I had an opportunity to move to the States and pursue my passion at that time and hit the ground running. What was originally a mission to become a Registered Nurse immediately transitioned to the pursuit if my dream. From there, i began to learn and train myself in the basics and developed skills and experience along the way. From the bracing the harsh winters of cities like Chicago and even states like Michigan, I had my eye on the long term goal: to own my own Omakase style Sushi restaurant in the this foreign land know as the United States.

Since then, I definitely had my fair share of wins but gleaned so much learning from my failures. The challenge was not easy and I didn’t have much. There was a time when the floor of my car on the driver side was completely exposed and I was forced to drive through the harsh winters of the Midwest with extremely cold feet because I couldn’t afford to pay for the necessary repairs or buy a new car. I had to learn to cut and slice and lean into the intimidating prep work needed to execute the perfect dinner service for a sushi restaurant with sometimes little to no guidance. However, in all things I trusted and put my faith in God and knew he had a plan for my life. He had brought me to the States and hadn’t taken me back to Indonesia for a reason. So I pushed on.

With each stage of my career, each chapter, and even each restaurant, I gained incrementally more experience and built off of what I already had. I was eventually able to gain enough proficiency and skill on my own to teach others, which I love doing! Imparting knowledge and sharing in experiences are all a sort of my development process towards the cross section of Talent and Passion. Now, I look forward to showcasing that passion and creativity everyday through the self-taught skills I’ve gained over the years. Expressing my artistic vision through the flavors on the plate and seeing the smiles of delight. That’s what has made the journey worth it.

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
First stop. My restaurant. I’m honored to lead the charge as the Executive Chef of Tideline Resort in Lake Worth Beach, Florida. The Welcome Committee consists of a multi-course Sushi Fusion meal whose contents are planned and predetermine by me ahead of time. This is known as Omakase, which translates to “I leave it up to you” in Japanese. Sort of a ”Welcome to West Palm Beach” affair through a tour of my own signature fusion flavors you’ll be hard-pressed to find anywhere else. Authentic Japanese at Ebisu of Palm Beach Gardens or even it’s sister Tamen shop at Ramen 369 are close seconds.

Having already crossed the intercoastal via bridge, a trip to Palm Beach Island for some sight seeing along the beach or shopping for some luxury brands can keep one occupied enough to work up an appetite. Brief stop at the Buccan Sandwich shop which features an amazing Beef Carpaccio sandwich can get anyone adequately fed for some beach relaxation. Many to choose from but a short trip north to the Blowing Rocks Preserve in Jupiter provides a private beach experience that allows the Blowing Rocks to provide awesome visuals at high tide.

In the following days, a nice ride in the Intercoastal via bow rider boat or even jetski can liven up any afternoon. Plenty of yachts and waterfront properties to view during the ride including a pass by the famed Mar-a-Lago Resort from the rear. From there, we would visit Peanut Island, which is a man made island that provides great beach access, a campground, and even snorkeling and kayaking along the shore, which faces the Palm Beach inlet where all sorts of vessels pass through. Depending in the season, you might even spot a Manatee or two swimming around you. Definitely an eventful afternoon to say the least.

Plenty of dining options for dinner and some night life activities in Downtown areas. Downtown West Palm Beach(Clematis St), Downtown Lake Worth(Lake Ave), and Downton Delray Beach(Atlantic Ave) are all interesting options depending on the vibe you’re seeking. If you’d like a more low key dinner and like authentic Mexican food, La Perla Tapatía Taco Truck is an up and coming restaurant that provides their own outdoor seating.

Next, we’d have the option to check out the West side of Palm Beach County to check out some ranches and visit some horse stables in Wellington. We might even be able to witness some serious Polo players in action depending on the time of year. Some nice shopping is also available in the area from the Wellington Mall to the Boca Mall in Boca Raton ir the Gardens mall u on north in Palm Beach Gardens.

If you’d like a little more adventure, there’s always the option of an airboat tour in the Everglades which provides plenty of Alligators to be seen. Safe to say you’d be able to try some gator while you’re here for lunch or try some other cuisine popular in Florida. Cuisine such as Peruvian food at Victoria’s near Dixie Hwy will knock your socks off and possibly La Granja, the version. You can’t go wrong with any Haitian/Caribbean food in the surrounding areas as well.

Those are a few of the places we’d go! But that’s just scratching the surface!

The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
To start off, I’m dedicating all praise and glory to my Lord and Savior, Jesus Christ. I would not be the man I am today without His guidance and grace. Through Him, I’m made new despite my brokenness.

Next, I owe so much of my success to my incredible family. From my ride or die, otherwise known as my loving wife, to my parents and siblings in Indonesia, who’ve supported me from our home island of Manado for over 20 years. They’re my core support system, the backbone of my creative inspiration, and the fire that fuels my determination to exceed expectations in this industry. I also have a greater sense of responsibility because of my family—while sushi and Japanese cuisine are my passion, I have an obligation to lead by example and embody the core traits of a professional chef dedicated to his craft. Teaching my son the value of grit and my daughter the courage to pursue her inspiration with confidence….these are the kinds of traits I ultimately desire to pass down.(As well as a unique refined palette for things flavor. My son has started by growing a taste for tuna rolls and crab rolls and I’m here for it).

I’m beyond blessed to receive their endless support and relentless faith in my ability to go the distance. It’s been a journey, but my family has been there through every high and every low. Every win and every loss. They’re the “home” that keeps me grounded.

Instagram: chefgarymawu

Linkedin: Chef Gary Mawu

Other: chefgarymawu@gmail.com