Friday - March 21, 2008 Share Del.icio.us | Podcast | WineAndDineHawaii.com
Mike Longworth is the executive chef at the busiest Macaroni Grill in the nation - Ala Moana.
Title: Executive chef at Romano’s Macaroni Grill.
Where did you go to school?
I grew up south of Boston and went to school in a little town called Middleboro, Mass. I had no culinary school or formal training. I just worked my way up through the ranks.
Where was your first job in Hawaii?
At the Black Orchid, when Randy Schoch was owner. I came to Hawaii to get away from the cold, and I ended up working through Black Orchid, Nick’s Fishmarket and then Sam Choy’s. I had seven mostly great years with Sam.
Hank’s Haute Dogs (Cooke Street). I really am addicted to those dogs. Need to have my weekly fix.
Favorite dishes at Hank’s?
It’s a toss up between the Chicago and the chili dog.
Who has had the biggest influence on your career so far?
Paul Ah Cook really helped me develop into the person I am today, and Sam Choy taught me how wonderful local flavors are and to always cook from the heart.
Favorite late-night snack?
Peanut butter sandwich.
If you had just one more meal to eat, what would it be?
Porterhouse steak, medium rare, Ruth’s Chris Steak House.
Ingredients you can’t live without?
What’s the most challenging thing about running a huge kitchen like Macaroni Grill?
Keeping quality at the highest, never running out of product and getting all the guests served in a timely manner.
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