Today we’d like to introduce you to Mansour Gorji.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
Born and raised in Iran, I went to school in Scotland and worked in engineering afterwards for 9 years. I moved to Texas 38 years ago and decided to go back to my first love—cooking.
I grew up in a culture where cooking wasn’t just a hobby or a profession—it was a fundamental life skill. Everyone, from the youngest child to the eldest in the family, knew how to prepare a meal. Cooking wasn’t rushed or taken lightly; it was an art of balance, a ritual of understanding flavors, textures, and patience. The family would hunt and fish together every two weeks and learn to prepare, clean and eat what they caught.
I developed a palate for purity, favoring natural flavors over excess, simplicity over complication.
In Texas I spent a few years learning the front of the house, the business and owning a couple of restaurants before Gorji restaurant.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
THE CHALLENGE:
How to create a restaurant that honors the guest experience, provides great food and allows me to do what I love. As I looked around I saw the “bigger is better and expansion concept” burning out chefs who ended up hardly cooking at all!
THE WORK
Instead of following the Texas-sized trend of dining for the masses, over the years, I have gone the more intimate and less-traveled road to try to create the concept of a restaurant down to its most essential form. No rush, no crowds, no compromise. Just five tables, 20 seats and one seating per night, along with an unwavering commitment to excellence, doing things with a minimalistic approach and well to optimize each guest’s experience.
• No tipping. Team gets to focus ONLY on quality of food, service, without pressuring guests or servers by practice of upselling
• No walk-ins, since it is for those guests that have already made plans for the evening.
• No heat lamps. Every dish is plated hot and served immediately, as it should be
• No produce purveyors, all local sourcing. I shop for ingredients each day by observing for bruises, touching and smelling before selecting them. In Iran this was not allowed, you can’t handle the merchandise before buying.
• No children, this is an adult dining experience where guests can focus on each other, the food and the wine without distractions.
• No limit on seating times, you can stay as long as you wish to enjoy your meal
It was a bold move in an industry built on high turnover and big profits, but for me, it wasn’t about volume—it was about the vision for creating the food I intend and prioritizing satisfaction of each guest’s experience.
THE FOOD:
I chose Mediterranean cuisine because it was the closest to the flavors, tastes, and aromas to what I was raised with.
Achieving simplicity through minimalism is actually a very complicated process. Balancing the food-flavor, taste and aroma (acidity, alkalinity), contrasts between hot and cold, soft and crunchy. The ratios of ingredients determine whether a dish will be spectacular or mediocre. For example, whether pomegranates or rosemary, one needs to know the characteristics of each element in order to use a sufficient amount or when to hold back and keep it from becoming overwhelming.
Less is more, once you know the base you can build upon it. It is all about knowing how to execute and deciding how it will make an impact on the final product.
It’s about letting flavors shine, not overcomplicating them. It’s about breaking the rules while still respecting tradition.
I check with each guest after each course because I know I am only as good as my last plate. All our practices are for our guests, if they are happy, that is my reward.
22 Years-A Timeline and Evolution of Gorji Mediterranean Restaurant and its model for success
Twenty-two years ago, I bought what was formerly Yoshi Sushi restaurant in the same location it occupies today in Village on the Parkway in Addison from 4 attorneys from Arizona. Within one year, I paid off the entire loan and owned it outright. I served lunch and dinner, still offering sushi by day and my brand of Mediterranean cuisine at night. After one year, in 2004 the restaurant became a Mediterranean-only restaurant. The menus change often and there are three and four-course options with or without curated wine pairings.
2004-Canary by Gorji Restaurant debut-Mediterranean cuisine only
2004-won Texas Steak Cook-Off Championship-juried blind judging
2005-won Texas Steak Cook-Off Championship again
2005-“Texas Monthly” published full page Catfish recipe
2006-Gorji Gourmet Sauces launched in DFW Whole Foods after hundreds of guest’s requests. Jimmy’s Food Store, Amazon, on premise and online soon followed.
2010-Patio was transformed into a garden landscape that eliminated views and some noise and light pollution of roadways and parking lot to elevate atmosphere and views. Banquettes were eliminated and the dining room transitioned to only tables. No children patronage policy was implemented as well as dinner-only service
2013-Zing! By Gorji Cookbook was released which won 5 awards
2013- Catfish recipe and feature on “The Daily Meal”
2014-” Best Restaurant in Addison”-Eater Dallas
2014- “DBest”-D Magazine
2015-Gorji Gourmet Arrabiata Diavolo, Puttanesca and Pomodoro Sauces swept Zestfest Awards taking Gold, Silver and Bronze. Gorji Gourmet Sauces have won 42 awards from juried and blind tastings from Scovie’s, Zestfest, and Artisan International Awards to date
2016-No Tipping policy implemented
2017-Renzell Rated Gorji #1 Restaurant for Food and Hospitality in Dallas
2018-Restaurant name became “Gorji” to bring recognition of restaurant, sauces and cookbook as a brand
2018-Made smaller footprint to 20 seat restaurant
2019-“Gorji combines elegance and simplicity with a particular talent for lightness, a willingness to let herbs speak and lushness complement without burdening,” says D Magazine Food Critic, Eve Hill-Agnus- D Magazine
2020-Elevated to-go ordering implemented during pandemic
2021- “Best Steakhouse”-Dallas Observer
2022- “Five Restaurants Every Foodie Must Visit At Least Once”-Muscle and Health Magazine
2023- “Best of Big D”-D Magazine
2024-DiRona Awarded Restaurant
2025- “Most Romantic Restaurant”-DiningOut Dallas Magazine
2025-DiRona Awarded Restaurant
2025-CultureMap Dallas Tastemakers ‘Chef of the Year’ Nominee
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I’m very proud of what we have achieved with Gorji Mediterranean Restaurant and we regularly receive 100 percent scores from the health department. Chef/Owner
What are your plans for the future?
Possibility of second Cookbook.
Contact Info:
- Website: https://www.chefgorji.com
- Instagram: https://www.instagram.com/chef_gorji
- Facebook: https://www.facebook.com/GorjiDallas
- Youtube: https://www.youtube.com/user/ChefGorji
