OUR JOURNEY
CO-FOUNDER, CHEF TU DO
"We arrived on a refugee boat, where food meant survival and connection. When you taste our dishes, you experience a piece of our history—how far we've come and our commitment to creating a memorable culinary experience that keeps our guests coming back time and time again."
EXPERIENCE IN CHINESE & VIETNAMESE
"From a young age, Chef Tu would dash into the kitchen of his mother’s Chinese restaurant, captivated by the chefs at work. Watching them toss ingredients with spices like star anise, cumin, and ginger enthralled him. When they splashed white wine onto the edge of the wok and skillfully tipped it to ignite flames, his love for the culinary arts was sparked. Over time, wok cooking became his specialty.
In 1996, Chef Tu opened his first Chinese restaurant in San Diego, CA. By 1998, he launched a successful Chinese restaurant in Sonoma County and has since opened eight additional locations across the Bay Area, offering Vietnamese, Chinese, and Japanese cuisine. Now, with over 20 years of restaurant experience, Chef Tu brings his passion for the culinary arts to Palace Station Casino in Las Vegas."
SISTER, CO-FOUNDER CAT
"Food is an expression of life—it engages all the senses. Living in refugee camps shaped my brother Tu and me, inspiring us to express our gratitude for the freedoms we now have by creating dishes that transcend cultural boundaries."
THE JAPANESE INSPIRATION
"Owner Catherine Do, like her brother Tu Do, is a first-generation Vietnamese immigrant. Her introduction to the restaurant industry came at the age of 4 when her mother began working at a Chinese restaurant shortly after the family’s arrival in San Diego, CA, in 1984. Before coming to America, Catherine spent two years in refugee camps, where she learned at a young age that food was a way to experience life through all the senses.
Her fascination with fresh, exotic food began when she watched her father catch freshwater eel from a nearby river to supplement their nutritional needs during times of scarce food rations. The memory of enjoying the simple yet delicious taste of fresh eel reminded her of the beauty in simplicity—much like fresh fish served with soy sauce and wasabi.
In 2004, Catherine opened her first Boathouse Sushi restaurant alongside her brother Tu Do and business partner Hans Mogensen. Since then, she has launched nine Asian food concepts, continuing to share her passion with the communities of Sonoma and Las Vegas."
Co-Founder, Hans Mogensen
"Owner Hans Mogensen grew up on a small farm in Denmark, where his family raised animals and cultivated fresh vegetables in their backyard. Cooking was a serious matter for his father, who instilled in Hans an appreciation for quality ingredients and the art of preparing food. Hans often helped his father catch fish from a small lake on their property, bringing the fresh catch straight to his mother’s kitchen, where everything was made from scratch.
Growing up on a farm where every meal came from ingredients they raised or grew, Hans developed an early understanding of the importance of quality in a delicious home-cooked meal—a principle he carries into every one of his restaurants today.
With a Master’s degree in Electrical Engineering, Hans worked as a tech consultant for 30 years before deciding to pursue his true passion: sharing his love for Asian cuisine through the restaurant business. In 2004, he partnered with Tu Do and Cat Do to open the first Boathouse Sushi restaurant. Since then, he has been an integral part of their unique culinary journey."
