CHECKING IN WITH ... Zov Karamardian:

Zov’s Cafe Bakery and Bar, located at the Newport Coast Shopping Center, will celebrate its first anniversary Sunday with a “Culinary Concert” fundraiser for the Heart and Vascular Institute at Hoag Memorial Hospital Presbyterian. Owner and executive chef Zov Karamardian spoke about her journey from a childhood in Israel to operating three popular Orange County restaurants.

Let’s start with your name. Is Zov short for anything?

It’s short for Zovak, which is Armenian for “whirlpool in the ocean.” “Zov” means “ocean” and “ak” means “whirlpool.”

Over the years, you’ve cooked alongside a number of celebrity chefs, including Julia Child and Emeril Lagasse. Who’s been your favorite to work with?

Emeril was fantastic to work with. Todd English was great. I worked with David Rosengarten from the Food Network. The Too Hot Tamales [Mary Sue Milliken and Susan Feniger], I’ve cooked with them. I’ve worked with Nick Malgieri — he’s a very famous baker.

Anyone you’d like to cook with that you haven’t yet?

I think I’ve cooked with all my favorites. I think Julia Child was my most memorable. That was unforgettable. It was like a career high for me.

Did you learn to cook in Israel?

No. Actually, I learned how to cook here in the States. I used to follow my mother in the kitchen all the time. I’d come home after high school, and I just loved cooking. I used to collect recipes from her in high school. My parents had a local grocery store in the North Beach area [of San Francisco], so that helped a lot.

Are most of your dishes Armenian?

No. They’re mostly eclectic and global. We use a lot of fresh herbs and garlic, lots of vegetables, a lot of fresh seafood. Of course, we have lamb specialties. Our lamb dishes are fabulous. Lots of olive oil. All the good stuff.

How did you decide to benefit Hoag on your birthday?

My husband has had heart surgery before. My kids were born at Hoag. We are Hoag patients, and this restaurant is in Newport Beach, so a lot of people here go to Hoag Hospital. They do such a wonderful job, and we wanted to do something to benefit the whole community. We picked the heart [institute] because it’s close to our hearts.

So what food is good for the heart?

Everything I just mentioned. Olive oil, a lot of garlic, fresh herbs and spices. The kind of food we cook is definitely heart-healthy.

You call this a “Culinary Concert” on Sunday. Will there be live music?

Yes, we’ll have three-piece jazz. The cooking demonstrations are outside, and we have a lot of food in the restaurant. We’ll have wine tasting, a martini bar, great food, great desserts.

Is jazz your favorite kind of music?

I love jazz, absolutely. I think everybody loves jazz.

So what do you typically eat for breakfast?

I always have an egg for breakfast. To me, the egg is the best breakfast ever, only because it keeps you full. It keeps you full and comforted. I have an egg and toast every morning, and I’m a happy camper — with some fruit.

What’s your favorite snack?

String cheese and pita bread is my favorite snack. And olives.

You have three Zov’s restaurants in Orange County now. What brought you to Newport Coast?

The opportunity was just there. It was an opportunity to expand our brand, and this was the location that really appealed to us. So we just jumped into it. We’re so happy to be here.

Do your customers ever recognize you?

Of course. Always.

MICHAEL MILLER may be reached at (714) 966-4617 or at michael.miller@latimes.com.