Tabu Grill Lands Well Vetted Chef


Having recently come from the Ritz Carlton in Marina del Rey where he held the position of Chef de Cuisine as well as stints at BLT by Laurent Tourondel in New York City and The French Laundry in Yountville, Chef Joshua Hasho brings a refined level of quality to Laguna Beach and Tabu Grill. In his newest role as Executive Chef at Tabu Grill, Hasho will continue to make Tabu Grill a dining destination for years to come. His passion for foods of all ethnicities and his skills learned under a variety of talented mentors will ensure that Tabu Grill’s loyal patrons will continue to be delighted by the culinary delights coming from it’s display kitchen.

Hasho’s earliest memories are of watching cooking shows in his native Michigan with his father. Shows like the Frugal Gourmet, Yan Can Cook with Martin Yan, and Justin Wilson’s Cajun cooking show influenced and inspired him to pursue cooking at a very young age. Indeed, he enrolled in the culinary arts program at Schoolcraft College in Michigan right out of high school.

After graduating, Hasho put in his time learning his craft at upscale catering companies, luxury hotels and fine dining establishments, notably Tribute Restaurant run by the James Beard Award winning Chef Takashi Yagihashi. It was at Tribute where Hasho learned how high the bar could be set for professionalism and level of quality in a restaurant.

Tabu Grill, beloved by Laguna Beach locals and visitors alike, will continue it’s reputation for excellence with Chef Hasho at the wheel. His experience will bring changes to Tabu’s delicious offerings including: Short Ribs with goat cheese polenta, kale, rosemary crunch, and lemon tempura; Ribeye with mesquite smoked bacon and brussel sprout hash, celery root, whiskey braised onions and horseradish butter; and Seared Tenderloin of pork, paired with slow cooked pork belly with root vegetable mash, fennel, watercress, and orange.

Chef Hasho says, “As for the direction of the food, I like to describe my style as a refined rustic cuisine with influences brought by the changing of the seasons and multi cultural flavors.”

Hasho is looking forward making Orange County his new home. When he’s not in the kitchen he enjoys traveling, eating and working on his custom Harley Davidson. While at home, he enjoys cooking for friends and family with plenty of good music and laughter.

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