Tony Chu Jung Su

Executive Chef


Del Mar Rendezvous


Chef Mark Sun, a seasoned veteran in the food industry, knows what it takes to run a successful restaurant. At a time when computers were barely just beginning to make their appearance in the world of technology, he graduated from college with a degree in computer science. Shrewdly realizing that his degree had come prematurely in a field that had a long way to go before becoming what it is today, he chose instead to follow in the family legacy and entered the restaurant business. Learning how to cook from his cousin, he quickly picked up the skills that would lead to his life’s passion.

Since then, Chef Sun has opened seven restaurants with his own investments, all with the help of his hardworking wife, Suzie. With her assistance and that of a strong network of family ties and close friends, he’s been able to juggle multiple successful establishments in and around San Diego, as well as the relatively new Khan’s Cave in Kearny Mesa.

Aside from family, Chef Sun accounts a lot of his entrepreneurial and culinary accomplishments to the tried and true method of trial and error. How does he put this philosophy into action? “I test my customers’ palates”, he admits. Breaking it down candidly, he tells me that it’s a natural market trend for people to get tired of certain foods. He takes it upon himself to figure out exactly what the customer desires by creating dishes and sampling them out to regulars and other inquisitive diners at his restaurants. This constructive method is helpful not just in creating a delicious product, but in fostering strong relationships with customers as well.

The finished result is not necessarily new, but will incorporate a different cooking technique or ingredient to update a traditional dish. This gives Chef Sun an edge over countless competitors whose menus consistently remain the same. A prime example is using a popular sauce, but cooking it with a different fish or meat, depending on seasonality and availability. This process has led him to the second secret to his success. After being in the food industry for so long, Chef Sun has built up strong rapports with the area’s best meat and fish purveyors. As a result, he has access to quality food at reduced prices, in turn allowing him to use higher cuts in his dishes; hence specialties like the Shangri-la Filet Mignon or the Mongolian Rack of Lamb. “Other restaurants refuse to use certain parts of the animal because of their cost; not us”, he says frankly.

When asked if he has a favorite ingredient to cook with, Chef Sun looks astounded. He answers that as a chef, it’s impossible to give preferentiality to just one ingredient when there are so many, each unique in their own way. In addition, he adds that it’s largely about applying the right foods to the right cooking technique and temperatures to get the flavors you desire from them. With woks, for example, technique is everything as the distribution of such high heat has to be carefully regulated by flipping and pushing items from the center of the vessel to its edges to avoid over-searing.

Ultimately, Chef Sun hopes that if diners walk in to Del Mar Rendezvous thinking that it’s probably like any other Chinese restaurant, that they will walk out surprised at the quality of the food they were just served. He believes that people shouldn’t judge his restaurant by its prices, but rather the worth of the food and their overall experience. Those two factors, he assures me, are very much at par with the cost of the meal. Having just enjoyed specialties such as the sumptuous Sesame Crusted Seared Ahi and the vibrant Chilean Sea Bass, I’m inclined to agree with his assessment, which rings true in both freshness, quality of ingredients, and presentation.



Restaurant Info

  • 1555 Camino Del Mar
    Del Mar CA 92014
  • Restaurant: Del Mar Rendezvous
  • Address: 1555 Camino Del Mar, Del Mar CA 92014
  • Cross Street: 15th Street
  • Location: North County Coastal | Del Mar
  • Cuisine:
  • Cost: $$ | Inexpensive | $25 - $50
  • Category: Fine Dining
  • Reservations: Recommended
  • Dress Code: Casual
  • Meals Served: Lunch | Dinner |
  • Parking: Street | Public Lot |
  • Payment Options: VISA | Amex | MasterCard | Discover |
  • Corkage Fee: 15.00 | Per 750ml bottle.
  • Phone: (858) 755-2669