Casey Vu
In the heart of Chula Vista, the kitchen at Teriyaki Grill hums with activity. Behind the counter, owner Casey Vu moves easily between cooking, greeting customers, and making sure every plate leaving the kitchen reflects the care she puts into her food
Vu didn’t begin her career in the restaurant business. Before opening Teriyaki Grill, she worked as a real estate agent. But her love for cooking eventually pulled her in a different direction.
“Before Teriyaki Grill, I was a real estate agent,” Vu said. “I took the leap because I wanted to follow my passion for food, and it just felt right.”
Today, that decision has grown into a restaurant known for its welcoming atmosphere and fresh, carefully prepared dishes. For Vu, staying personally involved in both the kitchen and the dining room is a big part of what makes the restaurant special.
“Staying hands-on with both cooking and hosting is essential for me because it embodies the true essence of service and connection,” she said. “Cooking is more than just preparing meals; it’s an expression of love and care.”
Vu says hosting guests is just as important as the cooking itself. Greeting customers and creating a warm environment help turn a simple meal into something more memorable.
“This personal touch creates a stronger bond with my guests, enhancing their overall experience,” she said.
Many of the values she brings to the restaurant started long before Teriyaki Grill opened its doors. Some of Vu’s earliest food memories come from grocery trips with her mother.
“One of my fondest childhood memories is going grocery shopping with my mom for fresh ingredients,” she said. “I loved watching her transform those ingredients into vibrant dishes.”
That tradition still shapes the way her kitchen operates today. Fresh produce is purchased daily, and the restaurant’s specialty sauces are made in-house.
“All our specialty sauces are made in-house, reflecting that same commitment to quality and care that I learned from her,” Vu said.
Among the menu items, one dish stands out for the time and effort it requires: the pork banh mi.
“The pork banh mi stands out as one of the most labor-intensive dishes in my kitchen,” she explained.
The pork is marinated in spices, then slow-grilled for tenderness and smokiness. Pickled daikon and carrots add crunch, and a house-made butter spread finishes the sandwich.
“Each component is essential in crafting a banh mi,” Vu said.
For Vu, the most rewarding moments come when customers share how the food makes them feel.
“Customers often share that our food evokes a sense of comfort and nostalgia, reminding them of home-cooked meals and cherished family gatherings,” she said.
Like many restaurant owners, Vu also faced major challenges. The most difficult moment came when restaurants were forced to shut down during the COVID-19 pandemic.
“The hardest day since opening was undoubtedly the first day of the shutdown due to COVID-19,” she said. “As I walked through the empty restaurant, the silence felt overwhelming.”
Despite those challenges, the support of the local community helped keep the business going.
“The Chula Vista community and Tava have been incredibly supportive and welcoming since our very first day,” she said.
Looking ahead, Vu hopes Teriyaki Grill continues to be more than just a place to eat.
“When I think about legacy, I envision Teriyaki Grill as a place where families and friends come together to share delicious meals and create lasting memories,” she said. “I want it to be a welcoming space that fosters a strong sense of community.”
For Vu, that sense of connection is the real ingredient behind every dish she serves.
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