Our Story

Surla’s is located at 431 12th St. Modesto, Ca 95354. (The old Hazels’ Location) The restaurant seats 84 people in the dining room, 24 at the bar, 2 banquet rooms that can accommodate 2 separate parties of 50 people, and a sleek cocktail lounge that seats up to 12 people. The restaurant has 36 available parking spot surrounding the restaurant.

Chef John Surla believes that his diners need to be comforted by his food as well as the surroundings and service. He feels that the room and food presentation should flatter guests in a way that make each one feel personally cared for. Clearly his customers have felt cared for and they have spoken that he is Modesto’s most beloved Chef.

Surla’s cuisine is Asian/Fusion influence, a combination of flavors from Phililppines, Korea, Japan, China, Hawaii, France, Italy, and Spain. Surla’s Mission Statement is to provide Modesto with a unique and diverse cuisine by using only the finest and freshest ingredients. Provide a quality value menu to the community with great, local friendly service in a comfortable, relaxed setting.

surlas dining

Restaurant Info

The restaurant is open Tuesday-Friday from 11:00am to 2:00pm, for Lunch and Tuesday & Wednesday from 5:00pm to 9:00pm and for Dinner and Thursday-Saturday From 5:00pm-10:00pm. Sunday Champagne Brunch Buffet is from 10:00 am-2:00pm. Happy Hour includes delicious deals on cocktails and a tasty appetizer menu from 3:00pm-7:00pm. We are closed on Mondays. Friday and Saturday nights live music in our Restaurant. Keep up with Surla’s events on Facebook & Instagram.

Mission Statement

Surla’s Mission Statement is to provide Modesto with a unique and diverse cuisine by using only the finest and freshest ingredients. Also, Surla provides a quality value menu to the community with great, local friendly service in a comfortable, relaxed setting.

Executive Chef Bio

Chef John’s passion for cooking start at the young age of 5 years old. The first dish my mom taught me was Fried Rice. Watching countless hours of Yan Can Cook and Julia Child was a big inspiration to be a Chef. My mothers family originates from the Philippines and are all very good cooks from San Vicente, Pampanga. My mother had 8 sisters who all taught grade school and worked in the family restaurant where they would serve delicious Filipino dishes like Chicken Mami, Lumpia, Pancit Palabok, and Dinaguan. As a child, coming from a large family we would hold parties every weekend and I my mother would put me to work preparing for the guests.

Chef Surla received his formal training at Diablo Valley College in Pleasant Hill, California, under the direction of Chef Nader Sharkes, where he achieved his Culinary, Restaurant Management, and Baking/Patisserie Certificates which are all ACF certified. Also has attended Professional Development Classes at the Culinary Institute of America in St. Helena, California to hone his skills in the kitchen. His culinary background includes such restaurants as Tourelle Restaurant/Lafayette, Skywalker Ranch/Nicasio, Servino Ristorante/Tiburon, Blackhawk Grilled/Danville, Robert Mondavi Winery/Disney’s California Adventure/Anahiem, and Galletto Ristorante/Modesto. Chef John has worked for renowned Chefs such as Stephen Silva/Melons Catering, Arnold Pulido/Va di Vie, and Rainer Schwarz/Driftwood & Hendrix Restaurants.

Recently married, Chef John spends his time outside the Restaurants with his wife Josephine & son Jacky, as well as helping non-profit groups such as the Big Valley Christian Schools, Cal State Stanislaus, Cal Poly Alumni, Community Hospice, Central West Ballet, Endurance, Hilmar Helping Hands, Modesto Symphony, Without Permission, Childrens Crisis Center, Central Catholics Bash, St. Theater, Gallo Center for the Arts, Hilmar Schools, Member of the Turlock Chamber, and other local groups in the Central Valley. At 41, Chef John has finally reached his dream of owning his own restaurant group and sharing the harmony for his love of food and wine. As a chef, I couldn’t ask for a better place to open Lola’s. The Central Valley is the area I’ve grown to known and love and I can’t emphasize enough how fortunate we are to have so much local produce available & fortunate to have great local people to enjoy it!