Friday - August 12, 2005 Share Del.icio.us | Podcast | WineAndDineHawaii.com
Danny Morioka is the executive chef at d.k. Steakhouse in Waikiki. He has worked at a number of fine dining restaurants in Honolulu, and is now responsible for Hawaii’s only dry-aging facility within a restaurant.
First professional job?
My first professional job was at Kahala Moon Café working under David Cruz and George Skipper.
Who has influenced you most in your cooking career?
My father (Tsutao Morioka). I grew up working in his restaurant and learned the trade from a very young age. Also my wife (Julie Morioka). She always pushed me to take a chance at whatever I did.
Favorite dish at your own restaurant?
Dry-aged 22-ounce ribeye steak with blue cheese butter.
Favorite dish at another Hawaii restaurant?
Tripe stew at Dani’s Restaurant, Lihue, Kauai.
What’s always in your fridge?
Fruits and wine.
Favorite late night snack?
Strawberry and Oreo Cookie Shiver from TCBY.
For whom would you most like to cook dinner (living or dead)?
My grandparents (both side of the family).
What ingredient can you not live without?
Garlic and butter.
How would you describe your cooking?
I go by three things when I cook: freshness, simplicity and taste.
How do you relax when you’re not in the kitchen?
I try to go fishing once a week and if I have time, I play a round of golf.
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