Photo by: ADRIANE JAECKLE, Tennessean Staff Raz Ademosu, co-owner of Raz'z Jazz Bar and Grill in Antioch, prepares a lunch order. Thursday, 09/22/05 Chef Tells: Raz Ademosu at Raz'z By Hollie Shulick Born in Nigeria, chef and owner of Raz'z Jazz Bar and Grill Raz Ademosu combines Louisiana-style heat with Hawaiian flavors. When he's not out greeting the patrons, he's busy working on opening his second location in Smyrna. His restaurant is celebrating its fifth anniversary, so be sure to go in and ask for the anniversary special — a New York strip steak with black tiger jumbo shrimp. Name: Raz Ademosu Age: 41 Hometown: Nigeria How long in Nashville: 23 years ATR: What's the typical crowd like? RA: Our crowd is probably (ages) 25-75. We have more than 85 percent of our business is consistent regulars. They are very good people, and they are the ones who make the restaurant grow. Without our customers, the restaurant would never be the same. From Day One to now, they have been wonderful people. ATR: What is your favorite night of the week? RA: Every night. I love it all. I want to make it happen. I want guests to come in and have a good meal, prepared by professional chefs. We cook everything to specific tastes, different seasonings with different products. ATR: Do you have any ordering tips for diners? RA: Start with the gumbo and jambalaya and Hawaii rib eye. We are big on gumbo from my grandma's recipe. Good Louisiana and Cajun flavors. ATR: What sets you apart from other restaurants? RA: Well the personal service all the way to the front of the door to the finishing of the dining experience. Raz himself comes to the table and asks "How is your meal? How was your dining experience?" ATR: What is the strangest request you have gotten? RA: The African traditional food. ATR: How do you feel about substitutions? RA: It can be done. If we have the product, we make it happen. ATR? Guilty pleasure (be honest)? RA: Well, I love the jambalaya, the New Orleans special. Because I'm Cajun-African. ATR: Is there a restaurant you're dying to try? RA: There are a lot of restaurants that I would love to go and try the experience. I'm too busy — I have to take care of my guests.