Meet Tyler Futala | CEO | Restaurateur

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

Hi Tyler, we’d love to hear more about how you thought about starting your own business?
My thought process behind starting my own business came from years of learning, leading, and realizing where my true passion was. I have spent the last six years as an executive working with other restaurant brands, helping build teams, grow operations, and develop people. Through that experience, I realized how much I genuinely love this industry. I love working with my team, building relationships with staff and guests, teaching, coaching, and helping people grow.
At some point, I asked myself, “I know how to run successful restaurants and help brands grow, so why am I doing this only for someone else?” That question really changed my mindset. The answer became clear to me: it was time to become my own CEO and build something of my own.
I have always loved people, food, and hospitality. Sushi and Korean food have always been a big part of what I grew up loving, and being able to be part of that culture through my own restaurant is something I have always wanted. Starting my own business gives me the opportunity to take everything I have learned, pour it into my own brand, and create something meaningful for my team, my guests, and my community.

Let’s talk shop? Tell us more about your career, what can you share with our community?
My career has really been built through hard work, faith, leadership, and a true love for people and hospitality. I have spent the last several years as an executive in the restaurant industry, working with multiple brands, leading teams, developing people, and helping restaurants grow. Over time, I learned that my passion was not just in running restaurants — it was in building strong teams, creating culture, teaching others, and helping people become better versions of themselves.
What I believe sets me apart is that I genuinely care about the people side of the business. Restaurants are not just about food, numbers, or operations. They are about people. They are about the guest experience, the team experience, and creating an environment where people feel valued, supported, and proud of what they are part of. I love coaching, developing, and building relationships with my staff. Watching someone grow in their role, gain confidence, and become a stronger leader is one of the most rewarding parts of what I do.
Professionally, I got to where I am today by staying committed, staying humble, and being willing to learn through every season. It was not always easy. Like anyone building a career, I have faced challenges, setbacks, hard conversations, pressure, and moments where I questioned if I was on the right path. But every challenge taught me something. I learned how to lead under pressure, how to make tough decisions, how to listen, how to adapt, and how to keep moving forward even when things did not go as planned.
One of the biggest lessons I have learned is that growth does not always come from the easy moments. Sometimes the moments that feel the hardest are actually the ones that are shaping you the most. I have had ideas that were challenged, suggestions that went in a different direction, and moments where I had to step back and learn instead of forcing my own way. Looking back, I realize all of those experiences were helping develop me into the leader and restaurateur I am today.
What I am most proud of is having the courage to take everything I have learned from working with other brands and apply it to building something of my own. After years of helping other companies grow, I asked myself, “Why not do this for myself?” That was a turning point for me. I realized it was time to become my own CEO, build my own brand, and create something that reflects my values, my passion, and my love for food and people.
I want the world to know that my story is still being written. My brand is built on hospitality, culture, great food, and genuine connection. Sushi and Korean food have always been something I loved and grew up around, and being able to bring that passion into my own business is very meaningful to me. I am grateful, thankful, and humbled by the opportunities I have been given, and I am excited to continue growing my businesses, developing my teams, serving my guests, and having fun while doing 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?
If my best friend was visiting San Diego for a week, I would want them to experience the city the way I see it — through great food, beautiful views, culture, and real local energy. San Diego has so many different sides to it, from the beaches and coastal neighborhoods to the food scene, nightlife, and family-owned restaurants that make the city special.
I would start the trip in Convoy, because that area has such a strong food culture and is one of the best places in San Diego for Asian food. The Convoy District is known as one of the largest Pan-Asian business districts in the country, and it has everything from Korean barbecue and ramen to boba, sushi, and late-night spots. That would definitely be one of the first places I would take them, and of course, I would bring them to my restaurant so they could experience the food, the energy, and the culture that I love so much.
During the week, I would take them to La Jolla to walk by the water, see the coastline, and enjoy one of the most beautiful parts of San Diego. I would also spend a day around Coronado, walking by the beach, grabbing food, and just enjoying that classic San Diego coastal feel. Another day would be Balboa Park, because it is one of the most iconic places in the city with museums, gardens, architecture, and so much history.
For food and drinks, I would take them through Little Italy because it has such a fun atmosphere with restaurants, patios, shops, and great places to walk around. It is one of those neighborhoods where you can eat, grab a drink, hang out, and really enjoy the city. I would also make sure we spent time downtown, checked out the Gaslamp area, and found a few fun local spots for drinks, music, and people-watching.
A perfect week would include beach days, great dinners, late-night food, walking around different neighborhoods, and showing them the places that make San Diego feel alive. To me, the best part of the city is the mix of cultures, food, people, and scenery. You can be at the beach in the morning, eating amazing Korean or sushi at night, and then ending the day with friends, music, and good conversation. That is the kind of experience I would want my best friend to have — something fun, memorable, and full of great food and great people.

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
I would first give all credit and glory to Jesus Christ. My faith has been the foundation that has carried me through every season — the good, the difficult, and the moments where I questioned if I had the strength to keep going. There have been times when I felt unsure, overwhelmed, or even ready to give up, but I truly believe God continued to give me strength, direction, and purpose. Looking back, I can see that every challenge, every redirection, and every closed door was part of my development and preparation for where I am today.
I also want to give a special shoutout to my wife and my mother. They have both played such an important role in my growth, not only personally, but professionally as well. They have listened to my ideas, challenged my thinking, given me honest advice, supported me when I needed encouragement, and helped me see things from a different perspective. Sometimes my ideas were supported, sometimes they were questioned, and sometimes I was guided in a completely different direction — but all of it helped shape me into the leader, operator, and restaurateur I am becoming.
Overall, I am extremely grateful, thankful, and humbled by the blessed opportunities I have been given. I know I would not be where I am today without faith, family, mentorship, and the people who have poured into me along the way. As I continue to grow my businesses, develop my teams, and build something meaningful, I want to keep doing it with gratitude, purpose, and joy.

Website: https://www.zzansushisoju.com

Instagram: @ZzanSushiSoju