About this episode
In this sleek and savory episode of Savor the Ozarks, Joy Robertson sits down with Johnson Tan of Ocean Zen to talk about how a bold seafood fusion concept grew from a cozy 100-seat spot on Glenstone to one of Springfield’s most stunning 350-seat dining destinations.
Johnson dishes on his journey from growing up in his family’s local restaurants to sharpening his skills at Le Cordon Bleu and working alongside top chefs at Roy’s and Nobu. From their famous Chilean Sea Bass in puff pastry to tableside Bananas Foster, Johnson tells us what makes Ocean Zen stand out, and why quality, presentation, and family still come first after 20 years in business.
If you’re a foodie, a fan of fusion, or just love a good local success story, you’ll want to savor every bite of this one. 🍽️✨
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