The Art of the Snack

Athleisure Mag|April 2020

The Art of the Snack
This month's The Art of the Snack takes us to the west coast to a restaurant group that we enjoy seeing their meals on Instagram. Like many restaurants during this time as we stay at home, they continue to offer pickup and delivery to feed their communities, first responders, health care workers and more. We chatted with Tabu Shabu's Michelle Tangie, Director of Brand and Training to find out how his restaurants continue to bring savory meals as well as a great selection of sakes to get us through this time as we stay focused on flattening the curve.
ATHLEISURE MAG: Tell us about your culinary background and how you came up with the idea of Tabu Shabu?

MICHELLE TANGIE: Our founder and CEO Jeff, who was already a restaurant operator, felt that his East Costa Mesa neighbourhood was lacking something that he had grown up eating: Japanese style hot pot, with fresh vegetables, and top-quality cuts of beef and fresh seafood. This was something that he had enjoyed throughout his childhood and yet nothing like this existed in the mainstream dining segment. He decided to take over a small space with childhood friends Christian Fernandez, a Long Beach Firefighter, and Sol An, a Los Angeles based commercial developer, to create Tabu Shabu.

AM: What can guests expect when they come to dine at Tabu Shabu?

MT: Our key company mission statement has always been focused on the highest level of guest satisfaction. Since day one this has always been our top priority and our guests and community can feel that based on the authentic and interactive environment they’ll receive while dining. We genuinely care and because of this, they’ll most often care right back.


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April 2020