Chef Zov began ‘A to Z Gourmet Catering’ from her family’s kitchen in the early 80’s, but steady growth and success meant changes were needed… a new kitchen. Imagine what looked like a lovely family home on the outside, with an industrial-style kitchen on the inside! The restaurant was opened in 1987 as a location for Zov to transition out of working from home, and though it was only opened during the day Monday through Friday, it proved to be very successful.
By 1991, husband Gary retired as an electro-mechanical engineer to help Zov run the business. Zov’s was gaining momentum and opened for dinner a few nights a week. When son Armen graduated from college in 1993, he joined the team as the bakery opened. In the mid-90s, his sister Taleene joined the team full-time to help with logistics and special events.
In the coming years, not only did the team grow, but the bakery expanded as well. Located on 17th Street in Tustin, the bakery was initially located in a building that housed five other suites. Over time as other units became available, the Karamardians acquired more space until it eventually occupied the entire building as it does today. This 14,000 square foot location is the site for a bakery, bistro, and café.
This centralized location was ideal for many of Zov’s loyal Orange County clientele; however as the county continued to grow and change the Zov’s team realized many of the loyal regulars now lived farther away and the drive to Tustin was taking longer. So, they decided to expand and go to them. New locations were added in Irvine, Newport Coast, and Anaheim.
Presently, Armen oversees all facets of the business, and Taleene manages logistics, service standards, and day-to-day operations, including special events. Founder Zov is still actively involved as an advisor, and Gary holds the role of ambassador, greeting guests and monitoring quality control.
When the time came that a new CPA firm was needed for Zov’s, Armen looked for one that shared the same values and principles, among them longevity, loyalty, and integrity. He knew many HMWC partners as loyal dining customers for many years, so dialoging with them about doing business together was a natural progression in the relationship.