The "Emperor's Robe," direct from a performing company in China, graces the wall of Gary Chu's private dining room. A 450 gallon salt water aquarium is home to exotic tropical sea life. The dishes are china and the table clothes linen. Not typical of what one would find in a north bay Chinese restaurant, but then, is there is little about this Chinese restaurant that is typical.

Gary Chu opened Gary Chu's Gourmet Chinese Cuisine in mid-April of 1991. The date to close the "old" restaurant and open the "new" restaurant was chosen in accordance with the Chinese calender so "we might be favored by the Gods," Gary recalled. Gary had previously owned China Palace, a popular but more pedestrian Chinese restaurant, housed in his current location at 611 Fifth street in Downtown Santa Rosa.

It had always been an ambition of Gary's to take a giant leap forward in the presentation and preparation of regional classic and California influenced Chinese cuisine. Gary triumphed with his concept creating, in collaboration with his brother Christopher, signature dishes that include: Red Thai Curry Prawns, Spicy Plum Sauce Pork, Sweet Basil with Spicy Chicken and Select Seafood with Chinese Wintermelon, dishes that are proclaimed by the food enthusiast as the "Best" of Chinese cuisine.

Since April of 1991 has Gary Chu's has been "favored" as the north bay's premier Asian restaurant winning awards and accolades from the; New York Times Press Democrat, Sonoma Business Magazine, Executive Chef John Ash, Food and Wine writer, Michele Anna Jordan, Sonoma County Independent, The Mobile Travel Guide and is considered among the "Best Restaurants in America" by the prestigious Magellan Press.

Gary Chu looks forward with enthusiasm to the next millennium, "It is a blessing to have the opportunity to live during such an important time. I have the benefit of hundreds of years of Asian cuisine evolution coupled with the ability to obtain the finest ingredients from around the world. This is an exciting time in the restaurant business, I look forward to challenging myself and offering my customers cuisine that will continue to be different than that they will experience anywhere else."