Press – David Zhao | Entrepreneur, Creator, Investor

Wagyu House Takes Over Bellevue’s Former Din Tai Fung Space as Chubby Group Enters Washington

Claire Chu — Sun, 11 Oct 2026 16:23:26 +0000

Wagyu House is preparing to open at Lincoln Square North in Bellevue, taking over the former Din Tai Fung space in one of the city’s most recognizable dining and lifestyle destinations. The concept will bring an all-you-can-eat Japanese barbecue experience centered on tableside grilling, with beef selections ranging from American and Australian wagyu to Japanese A5.

For Chubby Group, Bellevue represents a major step into the Pacific Northwest. The market combines strong consumer spending, a dense downtown environment, and a customer base that already values elevated Asian dining. By placing Wagyu House inside Lincoln Square, Chubby Group is positioning the concept in a high-traffic setting where retail, entertainment, and hospitality naturally come together.

The larger business insight is that premium dining concepts are increasingly winning in lifestyle destinations where guests are already looking for a full experience. Wagyu House fits that shift by combining quality ingredients, interactive dining, and a polished Japanese barbecue format built for repeat visits. For Chubby Group, Bellevue is another opportunity to scale premium wagyu dining in a market where lifestyle, demand, and hospitality align.

Wagyu House Heads to Bellevue’s Lincoln Square as Chubby Group Expands Premium Japanese BBQ

Claire Chu — Sun, 11 Oct 2026 16:19:42 +0000

Wagyu House is preparing to open at Bellevue’s Lincoln Square North, bringing an all-you-can-eat Japanese yakiniku experience to one of Downtown Bellevue’s strongest retail and lifestyle destinations. The restaurant will take over the former Din Tai Fung space and offer tableside grilling, with beef selections ranging from American and Australian Wagyu to Japanese A5.

For Chubby Group, Bellevue represents a strong next step in the company’s premium dining expansion. The market combines strong consumer spending, a high-density downtown environment, and a customer base that values elevated hospitality. By bringing Wagyu House into Lincoln Square, Chubby Group is positioning the concept inside a destination where shopping, entertainment, and dining already intersect.

The larger business insight is that premium dining concepts are increasingly succeeding in lifestyle centers where guest intent is already high. Wagyu House fits that shift by combining quality ingredients, interactive dining, and a polished Japanese BBQ format built for both experience and repeat visits. For Chubby Group, Bellevue is another opportunity to scale a premium wagyu concept in a market where lifestyle, hospitality, and demand naturally align.

Wagyu Factory Heads to Oakland as Chubby Group Deepens Its Bay Area Expansion

Claire Chu — Sun, 11 Oct 2026 16:17:23 +0000

Wagyu Factory is preparing to open in Oakland, bringing Chubby Group’s all-you-can-eat Japanese barbecue concept to 528 34th Street. The restaurant will focus on premium Wagyu and other meats cooked tableside, giving guests an interactive dining experience built around quality, abundance, and participation.

For Chubby Group, Oakland is part of a much larger Bay Area strategy. The new Wagyu Factory location joins a growing regional pipeline that includes planned restaurants in Mountain View, Palo Alto, San Mateo, and other Bay Area markets. This approach strengthens the group’s presence across one of the country’s most competitive dining regions while giving guests more ways to engage with Chubby Group’s expanding portfolio.

The larger business insight is that regional density matters. When a restaurant group expands across connected markets, it builds stronger awareness, more customer touchpoints, and a clearer brand ecosystem. For Chubby Group, Wagyu Factory’s Oakland opening reflects a strategy focused on scaling premium, experience-driven dining in markets where demand for quality, interaction, and Asian dining formats already exists.

Wagyu Master Shabu Launches in Peoria as Chubby Group Builds Its Arizona Footprint

Claire Chu — Sun, 11 Oct 2026 16:13:26 +0000

Wagyu Master Shabu has launched as a pop-up at Arrowhead Fountains Center in Peoria, bringing an all-you-can-eat Japanese hot pot experience centered around premium Wagyu, A5 beef, and fresh handrolls. The concept gives diners the chance to cook thin slices of meat tableside in simmering broth, creating an interactive dining experience built around quality, participation, and abundance.

For Chubby Group, this pop-up represents a strategic way to enter the market while preparing the space for its next phase. The location is expected to eventually become Wagyu Factory, a concept combining tabletop Japanese barbecue and hot pot. Rather than waiting for the full buildout, Wagyu Master Shabu allows the group to introduce guests to its premium meats, test demand, and build early awareness in the Peoria market.

The larger business insight is that pop-ups can be more than temporary activations. When used strategically, they create a bridge between market entry and long-term concept development. For Chubby Group, Wagyu Master Shabu reflects a flexible growth strategy: introduce the product, engage the customer, and build momentum before transitioning into a larger, more permanent dining experience.

Chubby Group Plans Nine Bay Area Restaurants as Wagyu-Focused Dining Gains Momentum

Claire Chu — Sun, 11 Oct 2026 16:09:54 +0000

Chubby Group is planning a major Bay Area expansion, with nine new restaurants expected across the region. The growth includes new Chubby Cattle BBQ locations and additional concepts from the group behind Wagyu Master in San Jose, with future openings planned for markets including Mountain View, Palo Alto, Oakland, and other Bay Area communities. The move reflects growing demand for premium, experience-driven dining formats built around wagyu, barbecue, and immersive hospitality.

For Chubby Group, this expansion is about more than adding restaurants. Building multiple concepts across the Bay Area creates regional density, strengthens brand awareness, and gives guests more ways to experience the group’s hospitality platform. From all-you-can-eat wagyu barbecue to other premium dining formats, the strategy is centered on entering markets where customer demand, cultural diversity, and dining curiosity already align.

The larger business insight is that restaurant growth becomes more powerful when it is clustered strategically. Expanding across a high-demand region allows a brand to build stronger visibility, improve market familiarity, and create more customer touchpoints. For Chubby Group, the Bay Area represents a major opportunity to scale experience-driven dining while deepening its presence in one of the country’s most competitive food markets.

Chubby Cattle BBQ Expands on Denver’s South Broadway Corridor

Claire Chu — Sun, 11 Oct 2026 16:06:22 +0000

Chubby Cattle BBQ is preparing to open at 99 S. Broadway in Denver, bringing its wagyu-focused barbecue concept to one of the city’s active dining corridors. The restaurant’s “coming soon” listing signals another step in Chubby Cattle’s growth, with the concept centered around tableside grilling, premium cuts of meat, and a Japanese yakiniku-inspired dining experience.

For Chubby Group, South Broadway is a strategic fit. The new Chubby Cattle BBQ location will join the group’s existing Chubby Cattle Hot Pot at 2 N. Broadway, strengthening its presence in the neighborhood with complementary concepts built around interactive dining. Rather than opening isolated restaurants, this move creates more brand density in a corridor where guests can experience different sides of the Chubby Cattle platform.

The larger takeaway is that regional density can be just as important as national expansion. When multiple concepts operate within the same high-demand corridor, they reinforce brand awareness, create more guest occasions, and strengthen the overall market presence. For Chubby Group, Denver’s South Broadway corridor represents another opportunity to build around experience, variety, and long-term customer engagement.

Chubby Cattle BBQ Heads to Rosemont — Bringing All-You-Can-Eat Wagyu to Parkway Bank Park

Claire Chu — Sun, 11 Oct 2026 16:01:03 +0000

Rosemont’s Parkway Bank Park entertainment district is preparing for new restaurant activity, including the upcoming arrival of Chubby Cattle BBQ. The concept is being built inside a former Harley-Davidson dealership, with plans for tableside communal dining and an all-you-can-eat Wagyu experience. The project is part of a broader push to refresh the entertainment district with dining concepts that can bring more energy, traffic, and repeat visits.

For Chubby Group, Rosemont is a strong fit for Chubby Cattle’s experience-driven model. Parkway Bank Park is already built around entertainment, nightlife, events, and group outings — the exact environment where interactive dining can perform well. By bringing premium Wagyu, tableside grilling, and a social dining format into this type of destination, Chubby Cattle becomes more than a restaurant; it becomes part of the overall entertainment experience.

The larger business takeaway is that dining continues to play a bigger role in how entertainment districts stay relevant. Guests are looking for concepts that give them a reason to gather, stay longer, and return. For Chubby Group, Rosemont represents another strategic opportunity to scale a high-energy dining concept in a location where food, entertainment, and customer intent already intersect.

Chubby Cattle BBQ Prepares for Austin Debut at Barton Creek Square

Claire Chu — Sun, 11 Oct 2026 15:51:15 +0000

Chubby Cattle BBQ is preparing to make its Central Texas debut at Barton Creek Square, bringing an all-you-can-eat Japanese yakiniku experience to one of Austin’s most established retail destinations. The upcoming restaurant will feature premium wagyu, tabletop grilling, sushi, hand rolls, seafood, Japanese desserts, and tiered dining options designed to give guests multiple ways to experience the brand.

For Chubby Group, Austin is a strong fit for Chubby Cattle’s next phase of growth. The city has a food culture built around curiosity, quality, and experience—exactly the kind of market where interactive dining can stand out. By entering Barton Creek Square, the brand is positioning itself inside a high-traffic retail environment where dining can become part of a larger lifestyle and shopping experience.

The larger takeaway is that modern restaurant expansion is not just about opening in new cities. It is about matching the right concept with the right environment. Chubby Cattle’s model combines premium ingredients, guest participation, and scalable hospitality into a format built for both volume and repeat visits. For Chubby Group, Austin represents another opportunity to show how experience-driven dining can grow without losing its premium edge.

David Zhao Named to Crain’s 40 Under 40 as Chubby Group Builds the Future of Automated Dining

Claire Chu — Thu, 06 Aug 2026 13:43:35 +0000

David Zhao, Founding Partner of Chubby Group, was named to Crain’s New York Business’ 40 Under 40 list for 2026, recognizing his work in building restaurant concepts that combine food, technology, and operational innovation. The feature highlights Chubby Bowls, a fast-casual concept opened in Greenwich Village, and the use of automated woks designed to reduce the physical strain traditionally placed on culinary workers.

At Chubby Group, this recognition reflects a larger mission beyond restaurant expansion. Chubby Bowls was built around a practical problem: kitchen work can be physically demanding, repetitive, and difficult to sustain over time. By integrating automated cooking technology into the operation, Chubby Group is showing how hospitality can evolve in a way that supports consistency, efficiency, and a better working environment for teams.

The larger business insight is that innovation in restaurants should not only improve speed or profitability. It should solve real operational problems. Concepts like Chubby Bowls show how technology can protect quality, reduce labor strain, and create a more scalable model for the future of food. For Chubby Group, the opportunity is clear: continue building hospitality concepts where technology strengthens both the guest experience and the people behind it.

Chubby Cattle Brings All-You-Can-Eat Wagyu to Austin’s Barton Creek Square

Claire Chu — Thu, 06 Aug 2026 13:36:43 +0000

Chubby Cattle is bringing its immersive all-you-can-eat wagyu yakiniku concept to Austin’s Barton Creek Square, adding a premium dining experience to one of the city’s major retail destinations. The upcoming location is planned for the mall’s upper level near Nordstrom and will feature tabletop Japanese barbecue, sushi, buffet offerings, and tiered packages that give guests access to different levels of premium meats, including Japanese A5 wagyu.

For Chubby Group, this Austin expansion reflects the company’s continued strategy of placing high-energy dining concepts in environments where traffic and customer intent already exist. Barton Creek Square gives Chubby Cattle access to a retail setting where guests are already spending time, shopping, gathering, and looking for dining options that feel more experiential than traditional mall food. The concept’s mix of wagyu, interactive grilling, and buffet-style abundance turns the restaurant into a destination within the mall itself.

The larger business insight is that modern retail needs concepts that create reasons to stay longer and return more often. Dining is no longer just an amenity inside malls—it is becoming one of the strongest drivers of traffic and engagement. For Chubby Group, the opportunity is clear: continue building restaurant experiences that combine premium ingredients, entertainment value, and scalable operations in high-traffic locations.