Chef Hussain Zouhbi is a culinary innovator with roots in Austria and a career that spans
continents and cuisines. Raised in his parents’ restaurant, he absorbed the rhythms of hospitality from an early age. His father, a chemist, instilled a love for precision and experimentation, while his mother’s family—hospitality professionals for centuries— passed down the art of service and tradition. After graduating from the Hotel & Tourism College MODUL Vienna, Hussain met a mentor who shaped his foundation in traditional and modern French cuisine. At a multi-outlet organization with offsite catering for events ranging from intimate dinners to 800 person galas, he mastered the art of scaling flavor— proof that elegance doesn’t have to shrink when the guest list grows.

His culinary repertoire includes Spanish, Italian, Mediterranean, French, Austrian, Japanese, and Mexican cuisines, with a strong command of pastry and chocolate
production. But Hussain’s true signature lies in his creative process: he reimagines classics
with wit and precision. Take his “If Rockefeller Was Korean” oysters or his one-bite “Fish
and Chips” that finally make sense—he turns wordplay into plate play.

Technology is a cornerstone of Hussain’s kitchen philosophy. If he hadn’t pursued
hospitality, he’d have studied computer science—and it shows. From smart ovens and freeze dryers to ultrasonic homogenizers and spectrophotometers, he adapts tools from
labs, hospitals, and beyond to elevate culinary outcomes. His mantra: simplify processes, unlock new capabilities, and make data-driven decisions that benefit both the guest and
the bottom line. (Also, yes—he really does try to solve everything in Excel.)

Hussain is a transformational leader, known for developing talent and promoting from
within. His teams have earned national recognition, and his collaborative style fosters excellence across the board. He’s held leadership roles at the SLS Hotel Beverly Hills and
Westin South Coast Plaza, overseeing multi-million-dollar F&B operations and executing high-end, highly customized culinary experiences with precision and flair.

Outside the kitchen, Hussain is a collector of cookbooks—antique volumes included—and has recently expanded into beverage literature, from vintage cocktail manuals to soda fountain guides. He spends his free time with family, hiking, gardening, and tending to his backyard beehives. Once a year, he hits the road with his family to explore national parks and historic sites — a reminder that inspiration often lies off the beaten path.

With a mind for science, a heart for flavor, and a dash of humor, Chef Hussain Zouhbi continues to push boundaries and redefine what it means to cook with purpose.

With over 28 years of culinary expertise, Chef Gary Johnson serves as Professional Chef for Private Events & Conferences. Leading the culinary charge for University Park Campus and Health Science Campus catering teams, he is responsible for menu innovation, directing food production, and strategic management of food and labor costs. Chef Gary fosters a dynamic team committed to delivering unparalleled culinary experiences on both campuses.

Prior to USC, Chef Gary played a pivotal role at Levy’s Restaurant & Hospitality group at Dodgers Stadium, helping to orchestrate daily meals for the Los Angeles Dodgers and high-profile stadium events in the Tommy Lasorda Dugout Room and Chick Hearn Press Box.

Chef Rui Barcelos brings over three decades of culinary expertise to USC Private Events and Conferences, where he currently serves as a Professional Chef. His culinary journey began at the age of eight, immersed in the kitchens of his parents’ restaurants, learning the art of cooking alongside his mother and grandmother. At 16, Chef Rui embarked on a transformative apprenticeship at a French restaurant, dedicating over 12 years to mastering the kitchen, eventually assuming leadership as the head chef. His multifaceted experience extended beyond the kitchen, as he delved into the intricacies of front-of-the-house operations in Pebble Beach and Carmel, California.

Prior to joining USC, Chef Rui worked in the vibrant culinary scene of Los Angeles, showcasing his leadership and talent at iconic establishments such as Marmalade Café in Farmer’s Market LA, The Abbey Restaurant and Bar in West Hollywood, Hyde Lounge and Katsuya for SBE Nightlife and Fresh Cream Restaurant in Monterey.