Keri Endo

Keri Endo
Catering Director,  The Willows

Where were you born and raised? Born and raised here in Honolulu, Aiea High School grad.

What made you want to pursue a career in the food industry? You know, I really just fell into it in the beginning. I started, like a lot of people do, working in restaurants and not really thinking about what the next step would be. I loved meeting people right from the beginning, and always thought the industry was so much fun. But it was when I came to Willows that I realized I was committed to making this a career. The Willows gave me such a great opportunity. It’s exciting to be building something.

You seem like the perfect person to handle weddings and catering. People really need someone enthusiastic and organized to help them through major occasions. Yes, it helps! I love working with people, and we can do so many different things, from simple, simple ceremonies with just a few people and flowers, to really big events. I feel that if people just want a little help we respect that. If they need more, we step in and take over.

I would be so bad at your job! It’s so tough to deal with people when you’re handling such important events. (Laughs) It is stressful! But it’s so much easier when you understand that expectations are high. Once you’ve mastered that it’s a big help. And of course you have to be really detail-oriented. We work so closely with people we end up as their friends and they trust us. Do you cook at home? (laughs) No! I don’t even know when I’m going to be home. What I do is always make breakfast and if I’m going to be home, then I shop for fresh ingredients for dinner.

What’s always in your fridge? Nothing (laughs). Not very much ... there’s always wine, because I love wine. And breakfast staples.

Favorite restaurants? Well, we do love the Willows! But my 9-year-old daughter and I also love to go to CPK, and I love Formaggio. I recently got my daughter hooked on Mariposa. We went to celebrate my birthday and she keeps asking to go back.

With whom would you most like to have dinner? I would love to have dinner with Top Chef’s Padma Lakshmi. I think she would be really interesting to talk to and to eat dinner with.

Anything about you that would surprise people? No. Everyone knows I’m a control freak, so that’s no surprise!

What’s the one thing you’d like to tell guests if you could about planning a celebration? That you shouldn’t be afraid to ask for help. And that it’s OK to trust someone else. It really eases the stress.

What’s your favorite thing on the Willows menu right now? Chef is making some changes right now, so we’re looking forward to trying his new dishes, but I can eat the chicken long rice every day.

 

Nicola (Nic) Sayada

Title: Executive Chef, Il Lupino

Where were you born and raised? I am Assyrian. My grandmother escaped during the revolution to Central Iran, and we migrated to San Francisco in 1964. I still consider myself Assyrian there are not many of us left in the world.

You’ve had a lifelong, passionate relationship with food. What started it? When I was a little kid we had a hotel in Iran. My mother would take me everywhere and teach me everything. She would bake and cook and show me how to look at vegetables to see if they were fresh ...

First food memories? Buying lamb from the butchers with my mother to make stew ... stuffing grape leaves ... roasted eggplant drizzled with olive oil and eaten before dinner ...

First culinary job? A friend and I started the North Beach Hof Brau on Broadway in San Francisco in 1967. I served hand-carved sandwiches of pastrami and corned beef along with daily specials.

You’ve worked in many different styles of restaurants (Balboa Café, San Fran, Nick’s Fishmarket, The Black Orchid, Cascada ...) and now Il Lupino. Does the style of your food change? Yes, of course, in one way, but always I have found an opportunity to stick to my roots and to bring the dishes I know best into the menu. At Il Lupino during Christmas, we served a roast duck with pomegranate and orange peel rice flavored with saffron, sun-dried cranberries, pistachios. The roasted duck breast was served on top. Even on an Italian menu there is room for food from my heritage!

What’s always in your fridge? Yogurt, bread, a nice piece of cheese and Perrier water. And yogurt soup it’s wonderful with good bread.

Favorite Honolulu restaurant? Olive Tree at Kahala. The food is excellent, the consistency is always there. My wife and I go, take a bottle of wine and enjoy it very, very much.

What should we order at Il Lupino next time we come? (laughs) Well, that’s tough because so many things are so good. But the owner, Wolfgang Zweiner, and his son Peter and I agree that our pasta served with a spicy pomodoro sauce and Parmesan and Romano cheese is the best.

Anything about you that might surprise us? I was in love with the idea of becoming a pilot. Years ago I worked with and became friends with Admiral Blair. He gave me his (four star) flying suit. I wear it sometimes, just for fun, in the restaurant (laughs). Last time Sen. Inouye came in for dinner I wore it and he stood up and saluted me!

Louis Silva

Occupation: Chef-owner, Luibueno Mexican Seafood and Fish Market.

Where were you born and raised? I was born in San Diego, but raised going to Tijuana to visit family all the time. My parents were great cooks. After church on Sunday they’d make food for everyone and cook all the traditional kinds of Mexican food they’d grown up with. I learned a lot from watching and helping.

When did you start cooking? I was brought into the food culture really young. Going down to Tijuana exposed me to the foods there and my mom taught me how to make everything!

Did you come to Hawaii to cook? Originally I came out after college to join some friends living on the North Shore. That was in 1991. I remember driving up to the North Shore at night in the back of a truck like it was yesterday.

Did you immediately look for Mexican food? Yes! I looked for all the little taco stands, and I couldn’t find any. So I started cooking for my friends, then catering, then it all took off. My wife Taryn and I got a business plan together in 2007 and made plans to open in Haleiwa.

Where do you both like to eat when not working? We work so much that we rarely get away, so when we do, we try to support the North Shore restaurants like Haleiwa Joe’s and Banzai as much as we can. We try to support other small businesses like us. If we have time to drive to Honolulu, we like Gordon Biersch and Hula Grill.

What’s always in your fridge? Pepperoncini, papaya, yogurt, salsa, tortillas ...

You have the longest description for your style of cooking ... (Laughs) We call it North Baja/Southern California Cuisine with a hint of European flavors. It’s really a Mexican seafood restaurant.

With whom would you most like to have dinner at the restaurant? Our parents, for sure, and my older brother, who passed away a few years ago. He died suddenly right when we were in the process of opening the restaurant.

What’s a good dish to try for first-timers? Puerto Vallarta-style sashimi is really popular.

John Hightower

Occupation: Executive Sous Chef, Sheraton Princess Kaiulani Hotel

Where were you born and raised? Pearl City.

What started your culinary path? In 1969 I was working at Hickam and I met a chef who thought I had potential. He brought me to Sheraton, and after I’d worked for a year, the hotel sent me to the Culinary Institute of America as its first-ever culinary student. I’ve been with Sheraton since then more than 42 years!

If that chef hadn’t spotted your talent, what do you think you would have been? A photographer. I was already on my way I was the Eastman Kodak Photographer of the year in 1966 and then I changed direction.

Would you have changed anything on the way? Very little. I dedicated my career life to Sheraton, and I’m happy to have done so.

There’s still time for people to come to see the gingerbread village that we’re standing in front of. Yes, it’s on display through mid-January. It’s the creation of our executive chef Ralf Bauer and we are helped by our pastry chef Amie Tungpalan.

I can’t even imagine the work that goes into it. We start in September, and it takes eight weeks to build and then three complete days to put it together. Each year Chef Ralf adds something new this year it’s Aloha Tower.

It’s an incredible feat. Do you start dreading it around about August? (Laughs) No! It’s a lot of hard work, but so many people enjoy it that it’s so well worth it. We all appreciate that so many people get so much enjoyment from it.

OK, so after this kind of culinary creativity I’m guessing that you don’t cook much at home. (Laughs) Not too much. On special occasions I do, though.

What’s always in your fridge? Fresh fruit and vegetables. I love salads.

Where do you like to eat when you’re not working? For casual food, I think Teddy’s has a great burger. My wife and I like to go to Fook Yuen. On our anniversary we always go to Alan Wong’s. Alan and I became friends when we both worked on the Big Island.

What do you tell young people who are thinking about culinary arts? I go to Radford High School every year for career day and speak to all the kids about being a chef ... I tell them that it’s a great career, but working on holidays is tough. The holidays are when people in food service shine you have to be prepared for that.

How do you and your family cope with the holidays after all these years? My wife is in food service, too, so we have Christmas dinner one week before Christmas. Every year, right before the holidays start we sit down to Christmas dinner. And then we go to work.

 

Chai Chaowaseree

Occupation: Chef/owner Singha Thai and Chai’s Island Bistro.

Where were you born and raised? I was born in Bangkok, Thailand. Actually, it’s my birthday on Saturday. Happy Birthday. You were so young when you opened Singha Thai! Thank you. Yes, I was only 25, 26.

Do you think there are many 25-year-olds who could open a restaurant business today and succeed as you have? You know, today ... I don’t think that young people are as mature as they were in the old days! And even though I had been brought up in the restaurant business, there were still a lot of things I didn’t understand. There’s so much more to it than just cooking. I was very fortunate. And I owe a lot to Hari Kojima. Once he put me on TV, things really took off for me.

You have the best, most colorful food stories from your childhood. (laughs) Yes, I do. I grew up around people who were passionate about cooking. I was sent to the market as a little kid to buy food every day for my family’s restaurant. I learned everything about being passionate from my parents. They taught me so much and nothing that could have been taught in school.

Do you cook at home? No! When people come over to my apartment they are shocked that I don’t cook. I don’t want to clean up; I’d rather go out.

So what’s in your fridge? Water and Pepsi or Coke. That’s it.

When you eat at Chai’s, what do you have? Oh, the staff and I have been eating here for so long that we all want to eat different food (laughs). Sometimes I tell them, oh, just order a pizza, please!

Where do you like to eat when you’re not ordering pizza at Chai’s? When I go out its usually late at night, after work, so I go to McCully Shopping Center mostly. I like Fook Yuen, of course. And there’s a very good shabu shabu place, Hot Pot Heaven. And I like to go to Phuket Thai.

Does the staff at Phuket Thai get nervous when you come in? No (laughs). We are all friends. We are all in the business and I love their food. They do a good job.

You have such a generous spirit and a positive outlook. Are you always that way? Yes, yes. Even though this is a very challenging time for restaurants and we all say how hard it is, I count my blessings. I look at people who are homeless who don’t have enough to eat and it makes me sad. It’s easy to count my blessings, even if things do seem hard sometimes.

Is there anything about you that might surprise people? I don’t eat any vegetables, and most of the chefs know this, so when I go out they never give me any vegetables. I see people eating salads and vegetables and they look so good and I do try them but I just don’t like them. My doctors say I am in top shape so I don’t worry!

Happy Birthday, Chai, and Happy New Year.

Matt Alleshouse

Occupation: Chef de Cuisine, Bali Steak and Seafood at Hilton Hawaiian Village

Where were you born and raised? In different suburbs of Cleveland.

Was it family influences that started your passion for cooking? Definitely. It was the big kitchen thing with Mom and Dad from an early age. We’re an Italian family, and my grandma was a huge influence. She passed things down to Dad, and he passed them on to me.

Are there still things you love your grandma to make? Yes! Every time I go home I beg her to make a beef dish that’s stuffed with Italian bread crumbs and herbs, and then braised. It’s incredible.

Any of those kind of home-style dishes going to make it to the menu at Bali Steak and Seafood? (laughs) Well, maybe. Right now, though, we’ve been doing tasting menus and finding out what it is people really want ... a new direction. We’re rolling out a new menu in early 2012.

What’s the style? My style is simplistic elegance. I’ve always been a farmtotable chef because it was the way I grew up, not because it’s fashionable. So local produce, fish, seasonal stuff, you’re going to see it all on the menu.

It’s hard to keep prices low and quality high, especially when you’re in a fine-dining restaurant. Yeah, but I’ve spent a lot of time in the dining room talking to our local guests, and they don’t mind paying a higher price as long as they get the best produce and ample portions. I’m a big fan of that myself.

Do you cook at home? Yes, but not as much as I’d like to. It’s tempting to go surfing after a day in the kitchen.

What’s always in your fridge? Farmers market produce and red wine. One of the big treats of eating at home is having a glass of wine while you cook.

With whom would you most like to have dinner at Bali Steak and Seafood? I’m a huge music fan, but it would really have to be my family. My dad has never been able to physically travel to enjoy some of the amazing places I’ve worked, so for that reason alone it would be great to have dinner with him, my mom and my brother.

Anything about you that might surprise us? I like to write. I write poetry, songs, short stories ...

Jill Gilboy

Occupation: Sales and Marketing Manager, Hard Rock Café, Honolulu

Where were you born and raised? Brookfield, Wis.

What started your interest in the food and beverage industry? My grandparents owned a bar, Club 36, in Wisconsin, so I grew up around that. I remember being in the bar area watching them pour drinks and I’d steal candy bars from behind the bar. And then I worked in restaurants as I was growing up.

Do you remember thinking that the bar industry might be fun? Yes, it was always fun! They had a huge banquet hall attached to the bar, and they always held big parties and events.

There’s a strong connection between Hard Rock artists and Hawaii in your Honolulu location. Is everything on display in Waikiki from Hawaii? Every piece of memorabilia is from an artist who has performed in Hawaii or who is from Hawaii. We have Henry Kapono’s guitar, Johnny Cash’s suit, a Dragnet badge and the guitar given to Elvis when he was here ... and we have Pepper’s board shorts and guitar.

How do you describe Hard Rock to people who’ve never been? Well, it’s all about rock ‘n’ roll and having a great time ( laughs). People come for the videos the kind you can’t see anymore great music, and classic American food.

What’s your favorite dish on the menu? Our tacos made with fresh, local fish.

Favorite restaurants? I love a good steak so I love Ruth’s Chris and I also like Indigo.

Do you cook at home? No! I never cook (laughs).

What’s always in the fridge? Milk and cereal.

Who’d you most like to have dinner with at Hard Rock? My grandma, for sure. She passed away, but it would definitely be her. I adored her. And it would be fun for her to see this!

Anything about you that might surprise us? I am a really great basketball player (laughs). I played in high school and I can still take ‘em on.

 

Jeanne Vana

Occupation: Owner, Big Wave Farms

Where were you born and raised? Upstate New York, then we moved to Indiana. My father worked for Eli Lilly, so we ended up traveling a lot; we lived in Australia, Hong Kong and the Philippines.

What started your love of the land? In Australia when I was a little girl, I would pick wildflowers and sell them at the side of the road. I would play in the creeks with my brothers and their Tonka toys, and we’d be landscaping the mud and the dirt. I ended up getting a horticulture degree with the intent of working landscaping.

And of food? My parents entertained a lot, and my mother had some amazing recipes. The pesto that we use on our pizza is her recipe.

Oh, that pizza is one of my all-time favorite foods. That pizza has a life of its own. It started out as a pan tart when I was selling Maui Surfing Goat cheese, but the goat cheese got too expensive, so I thought about using the pesto and the tomatoes ...

I know you don’t like to waste anything. No, we don’t waste a thing, so the natural fit for us was to use off-grade tomatoes and create something that would complement the farmers market the pesto pizza seemed to be it.

Grilling the base over an open flame just adds to the flavor. Yeah, if we put it in the oven, it just doesn’t taste the same.

Now that we’re seeing some big waves up on the North Shore, people also will be able to see your Big Waves on the roadside. We’ve come up with a way to ease traffic stress as it backs up, we’ll be delivering slices of pizza to cars on trays, and we’ll also have bottled water and Ono Pops. People can find out where we are by following us on .(JavaScript must be enabled to view this email address).

Do you cook at home? No too exhausted.

What’s always in your fridge? The end cuts of Parmesan Reggiano we save them and give them away to customers who are buying our tomatoes at the farm stand in Haleiwa. They add great flavor to soups ...

Where do you like to go for dinner? Oh, I love Thai food ... a great steak ... but still my favorites are Chef Mavro, Alan Wong’s and Ed Kenney’s town.

With whom would you most like to have dinner? I would probably have to say Julia Child. We grow a tomato in her name, and I grew up with her and The Galloping Gourmet.

Michelle Yamaguchi

Profession: Co-owner Umeke Market, Kahala and Downtown.

Where were you born and raised? Kenosha, Wis., on Lake Michigan.

What started your interest in food and cooking? My grandparents were farmers, and they grew cabbage, tomatoes, onions, potatoes ... and they would truck it down to Cincinnati where they would sell to Campbell Soup. And my mom had a huge garden, where we would grow our own food and can our own tomatoes, vegetables. We were like little farm laborers picking seasonal berries and fruits, canning vegetables, sterilizing jars ... Once I started cooking, I cooked for our family, and in high school I started to cater graduation parties for my friends.

So you instinctively were drawn to food. Yes, I was always selective about what I ate and what I cooked.

Umeke Market was one of the first places to start changing the perception of plate lunches. Yes, at first people would come to the deli and look for the white rice and be kind of annoyed it wasn’t there. Now they wonder where the quinoa brown rice is or they’re asking for millet ... There are a lot of whole grains that people are realizing taste really good!

Do you cook at home? Almost all the time. We make a real effort to cook and eat at home.

What’s usually for dinner? Maybe a stir-fry, two to three vegetable dishes, pasta. But less and less starch. You don’t really need it.

What’s always in your fridge? Milk and soymilk. And I use Oahu fresh produce. The bag comes to the store every week, so we always have fresh farm food. And butter. I have a butter weakness.

Favorite food when you do eat out? Vietnamese, usually, because it’s healthy we love the soups. Super Pho is a favorite.

With whom would you most like to have dinner at Umeke? Well, I was super envious but so happy for Ed Kenney when he made lunch for Michelle Obama! On a less-famous note, I love to cook for my mom. She’s the person I learned from, and it would be nice to have the chance to see my grandma one more time. I learned recently that she used to cater parties and weddings on the farm.

You’ve started a series of seminars about food. I like that your approach is always simple and encouraging. Yes, more than just a cooking class, it’s about teaching people how to cook for themselves and encourage them to eat well.

 

Victoria Sayno

Occupation: Restaurant Manager, Asahi Grill, Ward Avenue

Where were you born and raised? I was raised in Manila. I came to Hawaii about 23 years ago.

Were you always involved with food and restaurants? Yes, my grandparents owned a restaurant in the Philippines. When I was a little girl, I was always there watching, learning and eventually helping. And they had a catering business, too.

People love the local food at Asahi Grill. What’s the top-selling dish? The oxtail soup, of course, but I think that the fried rice is just as popular now. A lot of people combine them and order both when they come. It’s hard to say what’s more popular everything is so good!

What makes it so special? It’s a Chinese-influenced recipe, so that makes it a little different in flavor. The rest of it, I think, is down to the cooks, who make it with lots of effort and love. I think that’s part of the secret.

A lot of people don’t realize that you’re open for breakfast. Yes, we open at 6:30 in the morning all the way to 10 at night.

When is the best time to come if it’s a first visit? At lunchtime it’s so busy and at nighttime, too. So usually between 9:30 and 11 a.m. is a quieter time to come there’s more parking and then again between 2:30 and 5 it’s a good time. Not too busy.

Do you cook at home? Yes! I love to cook Filipino food. I cook adobo and fresh fish and pancit ... all the Filipino dishes.

What’s always in your fridge? Fruits and vegetables and juices.

A new Asahi Grill opened recently on Keeaumoku Street ... Yes, but we haven’t moved! We’re still here on Ward Avenue. The second Asahi Grill serves the same kind of food, and we are kind of like one family, but we want people to know that nothing has changed and we’re still here!

Who would you most like to see come into the restaurant for dinner?

 

Quinten Frye

Occupation: Chef De Cuisine, SALT Kitchen and Tasting Bar.

Where were you born and raised? San Antonio, Texas.

Did you come from a culinary background? I guess you could say that. A little bit. Not from a restaurant background, but my grandmother and mother cooked, and I learned a lot from watching them.

What was the predominant food in your house? Mexican style southwest cooking ... the kind of food you’d find in most parts of Texas.

So what inspired you to enter this crazy world of food and beverage? Good question (laughs). I started out at 15 washing dishes, and then serving tables and then went to culinary school in Texas.

I know you haven’t been in Honolulu for too long but have you found any favorite spots to eat and drink when you’re not at work? I’ve only been here for eight months, but I definitely have some favorites. Gaku sushi is one. But I work so much that I mostly eat at 12th Avenue Grill ... and SALT of course.

Do you cook at home? Absolutely. Always. If I’m home I cook.

Specialties of the house? Whatever is simple. Usually I make something from the farmers market, or from Tamashiro market. I like to cook whole fish, grill outside ... simple things. Nothing complicated.

What’s always in your fridge? Eggs, almond milk, yogurt.

What attracted you to the concept of SALT? I kind of like the whole vibe of a small place, food served tapas style, cured meats ... We’re trying to be progressive and not just cook good food, but also educate people about what we’re cooking.

What’s your recommendation this week from the menu? Well, it’s more about a style than just a dish. I feel like my style of cooking is simple. I like to just focus on fresh ingredients. I’m all about that. I think that the Ahi Bruschetta which is a play on ahi tartar is a good choice. We’re just playing on the products really.

With whom would you most like to have dinner? Honestly, I would have to say my mom. She’s been my mentor in life, I guess, so she would be the person.

 

Ferdinand “Freddie” Billena

Occupation: Executive Chef, Outrigger Reef on the Beach

Where were you born and raised? In the Philippines. I came to Hawaii when I was 13.

What started your interest in cooking? I bused tables at Sizzler and washed dishes as a summer job, but kept my eye on the cooks, Soon they noticed my knife skills, and the rest is history.

First food memory? Traditional dishes prepared by my mother in the Philippines. Her Pinakebet dish of native vegetables and herbs is legend! It seems you never outgrow the memories and flavors of meals at childhood. They become part of your heritage.

First job in the industry? Sizzler, entry level, but a good way to observe all facets of meal preparation and service. If it stirs a passion in you, you’re on the way to a great career in food.

Do you cook at home? Yes, every chance I get and on my days off, which are rare. I’m pretty adept with Thai and pasta dishes.

Best dish? My 8-year-old daughter Kyla always asks for turkey lumpia and hamburger steak. They are simple dishes, but since she asks repeatedly for those dishes, I know we’ve got a winner.

What’s always in your fridge? Milk for my daughter, and beer for me! Favorite kitchen tool? Blender. It works magic for margaritas and fruit smoothies, which my wife Ann and I enjoy after a hard day’s work. What is it about Kani Ka Pila Grille that appeals to guests? We can prepare anything from a lavish banquet menu for VIPs to pupu dishes to tasty, hearty entrées for our guests. Together with the live Hawaiian music nightly, it’s an unbeatable combination. And we just launched a new menu.

With whom would you most like to have dinner at Kani Ka Pila Grille? My parents, Santiago and Lourdes Billena. Our schedules never quite jive now that they’re retired and early-to-bed, but there’s no substitute for feeding someone who loves you unconditionally.

What’s your best tip for running a great kitchen? That’s easy. Lead by example. I’m a hands-on chef who has been inspired and motivated by brilliant, hands-on chefs in my restaurant-hotel-catering career. To learn by example is to motivate by example.

Favorite restaurants when you’re not working? Bangkok Chef in Manoa. The preparation and flavors of Thai cuisine never fail to delight the palate.

Anything about you that might surprise us?

I’m competitive on the golf course and recently lost a close match to our food and beverage director Dietrich Chillous. But we’re due for a rematch!

 

Lisa Lum

Title: Owner Happy Day Chinese Restaurant and Nice Day Chinese Restaurant.

Where were you born and raised? Canton, China.

Did you learn to cook from your parents? Yes, they had small farm and grew vegetables. They taught us how to cook.

Tell us about a dish that you remember from your childhood. I remember my father fishing for Chinese sea bass all night long and bringing just one fish home. He steamed it with ginger and onion and then took the stomach the intestines and cooked it with eggs. Oh, it was so good.

When did you come to Hawaii? I came in 1991 as a teacher, but I quickly noticed that people in Hawaii were very happy when they were eating, and I thought one day I would like to open my own restaurant so every day I could see them happy like that.

I think you are possibly the happiest person I have ever met. Yes, I am. I am really a very happy person.

Some people who work in restaurants are not so happy. (Laughs) It’s a hard job, you know! Customers can sometimes be quite bossy. And sometimes people are born not too happy, don’t you think?

Your cheerfulness permeates the restaurant. Do you think people come for that as much as the food? Yes. I think they come for the food first, but also because they always leave here feeling happy. If a customer isn’t happy, I always go talk with them, find out how they are and usually they end up smiling before they leave.

Do you cook at home? No. I am so tired. I go home only to sleep.

What’s always in your fridge? Milk -I drink it to try to help me sleep and fruit.

Where do you like to go for dinner? I like steak, so anywhere that has good steak, and I like Japanese food very much and anywhere that has prime rib.

With whom would you most like to have dinner at Happy Day? My staff. About once a month after the restaurant is closed we all sit down together at a big table and eat and talk for hours. It’s wonderful. We laugh, tell stories, eat good food.

You make running a restaurant look very easy, but it’s actually difficult. Any advice for someone thinking of opening a restaurant? You should know that fresh food is very important and getting along with people is equally important.

Angie Runyan- Berg

Title: Owner, Cha Cha Cha Salsaria, Hawaii Kai

Where were you born and raised? Cedar Falls, Iowa

Was your family in the business? My mother is Greek and a lot of relatives had restaurants. I started working in restaurants when I was 16, and I ended up running a lot of restaurants. We started one that’s still there the Brown Bottle. They were all just great little family-owned restaurants.

How did Cha Cha Cha start? My business partner asked me if I wanted to come to Hawaii and open a Mexican restaurant. I was actually thinking of going to Jamaica for a while, and because my dad lived here, I said yes.

Your location is just fabulous. It’s one of the few waterfront restaurants in Hawaii! We like to think it’s a place where you can sit by the water, relax, eat well, and we have live music here five nights a week.

You’ve created such a happy, welcoming atmosphere here. That’s us: We’re not a bar or a fine dining place, we’re a friendly local restaurant for local families with good food, live music and a great view.

I don’t think people know that you grow a lot of your food. We have an acre in Waimanalo where we grow papaya, lilikoi, mango, avocado, lemons, limes and lettuce. We supply the restaurant with as much as we can grow. Oh, and we have chickens, too all laying eggs.

Most popular dishes on the menu? Probably the jerk chicken, and our margaritas are still the best deal in town.

Do you cook at home? Yes, but not Mexican food. We eat a lot of Greek food at home. And when we cater, we do anything from Greek food like lemon marinated roasted chicken and Greek salad and potatoes, to a fajita bar, which people love for parties.

What’s always in your fridge? Yogurt. Greek? Of course.

With whom would you most like to have dinner? Our regular customers because they’re so much fun, and my dad. He passed away in 2000, but if we’re dreaming and wishing, it sure would be nice to have him show up for dinner.

Colin Hazama

Title: Senior Executive Sous Chef, Sheraton Waikiki

Where were you born and raised? Honolulu. Went to Maryknoll High School.

What inspired you in your earlier years? I was fascinated by both of my grandmothers and what they would cook. And as I matured, my heroes went from Joe Montana, Jerry Rice and Michael Jordan to Alan Wong, Roy Yamaguchi, Charlie Trotter, Emeril Lagasse and Thomas Keller.

You have had an impressive start to your career, having already been nominated for a prestigious James Beard Award, and you are recognized as having some unique flair. What’s next on your personal agenda? Right now I intend to create something unique for the VIP events here at Sheraton and in our banquets. My food is modern and bold. I like to make statements, and I use a lot of spice and flavor combinations that are hopefully exciting. We’re having fun making the changes over here working with Matt Naula and Daniel Delbrel. We’re creating a lot of interesting menus.

Favorite restaurants in Hawaii? Alan Wong’s, Imanas Tei and Le Bistro, of course.

And beyond? Restaurant Gary Danko and Jean-Georges; Momofuku Ssam Bar by David Chang is amazing; Aziza in San Francisco and Per Se in New York are all favorites ...

Do you cook at home? Of course! When I have time, I love to make comfort food that is fun to eat.

For example? If I’ve been spearfishing, then I will make fresh, cured or tataki whatever I caught ... and some type of shellfish or gamey meat.

What’s always in your fridge? Water, pomegranate juice and good sake or beer. I always have cheese, local fruits and dried or smoked fish.

What’s your favorite kitchen tool? A spoon and a Vitaprep blender. The spoon because you can do everything with one taste, cook, flip fish, mix, plate and the blender because you can do everything from puree, sauces, oils, powder, salts, mousse ... it’s pretty much a dream kitchen tool.

Anything about you that might surprise us? I majored in fine arts before culinary arts, so I’m pretty good with pencils and pastels. And I’m a free diver. I go spearfishing often and have shot my share of prized fish.

The last great thing you ate was ... Uni and lobster at Eleven Madison Park, NYC. Chef Daniel Humm creates flavor components that are perfect. You choose ingredients, and they create the menu. This dish was elegant and addicting. I could have eaten five more servings.

 

Beth Iwata

Occupation: Pastry Chef, Brasserie Du Vin

What started your interest in baking? I always enjoyed baking with my mom when I was a little girl making Christmas cookies and cakes. I was living in Japan when I decided I wanted to study more, so I went to Le Cordon Bleu there. We came back to Hawaii to be with family and start our own family.

Did you keep on cooking? I did, but when I took time off to take care of my daughter, that’s when I started baking again. When I went back to work, it was at Neiman Marcus as a pastry chef there.

At Du Vin you are able to branch out beyond pastries. There’s your wonderful quiche, for example, and you now have this great little takeout café that’s open daily. Yeah, I have the training and background to do both, and I’m working with Bamboo Two on their menus, too, so it’s fun to do a little of both.

Is baking science or art? Well, it’s kind of a combination for me. I’m not playing with chemicals and turning sweet potatoes into some alchemist powder, but it is about getting comfortable, knowing recipes and ingredients really well, and then playing with flavors.

Where do you like to eat when you’re not working? Right now I’m loving town, and I really want to try SALT, and PRIMA in Kailua, which I heard just opened. And I like 12th Avenue Grill, and BLT it had an awesome pastry chef for a while.

Do you always order dessert? It depends on how much tasting I’ve done during the day! It used to always have to be Napoleons if I saw them on a menu, but a good brownie sundae is where I am right now!

With whom would you most like to have dinner and dessert? Probably Julia Child. I know people choose her all the time, but it would be wonderful to talk with her. And I’d love the chance to dine with my grandparents just once; I couldn’t communicate with them growing up because I couldn’t speak Japanese, but I can now and that would be a conversation I’d love to have.

Do you watch any of those addictive cooking/baking shows? I find Top Chef really fascinating because of how people need to think on their feet. The Top Chef dessert edition was really over the top. Completely obsessive, really crazy people, and I just could not believe some of the desserts they made.

What’s always in your fridge? Milk, yogurt, butter ...

Do you bake at home? (laughs) Not much. I always wake up and want to bake something and find out I don’t have eggs.

Emi Espinda

Title: Regional Director of Sales and Marketing, Hawaii, Desert Island Restaurants.

Where were you born and raised? Honolulu. I went to Roosevelt High School and graduated from University of Hawaii at Manoa.

What started you interest in the food and beverage industry? Well, like most people, I think, I’ve always liked to eat (laughs). I grew up with my grandmother’s cooking. I’m half Okinawan and half Chinese, so I grew up eating the kind of melting pot local food that we all know in Hawaii. My Chinese grandmother would make fabulous Chinese food, and my dad was also a really good cook.

First job in the industry? Believe it or not, this is it! I had worked previously with the airlines and with golf courses, but when this opportunity came up I happily swapped my golf clubs for steak knives and pasta bowls.

What’s interesting about Romano’s Macaroni Grill and Ruth’s Chris in Hawaii is that you reach both locals and tourists and both groups have quite different experiences. Yes, we have Ruth’s Chris in the heart of Waikiki and in resorts, but then we have Restaurant Row and Ala Moana, where our local customers go. So knowing the market and being able to diversify what we do is really important.

Where do you like to go eat when you’re not working? Ruth’s Chris and Macaroni Grill. Seriously.

Favorite dishes? At Macaroni Grill it’s the Chicken Florentine Salad, Mushroom Ravioli or Seafood Linguine. At Ruth’s Chris it’s the Petite Filet with Shrimp ... every time!

Do you cook at home? I do, but because I eat so well at work, I eat very simply at home: brown rice, tofu and vegetables ...

What’s always in your fridge? Yogurt and tofu

With whom would you most like to have dinner at the restaurants? I’d love to take my grandmother to Macaroni Grill. She was a great cook and I learned a lot from her; and to Ruth’s Chris I’d like to take my dad. Sadly he didn’t see me in this position, so if I had the chance I’d take him for a great steak.

 

Kevin Hanney

Kevin Hanney

Occupation: Chef/Owner 12th Avenue Grill, Kaimuki, and SALT, Waialae Avenue.

Where were you born and raised? Rochester, N.Y.

Everyone is talking sustainability these days, but you’ve been cooking farm to fork for a long time. I started cooking at a farm-to-table restaurant in 1978. I got my degree in environmental studies and then studied renewable energy. In Santa Cruz, where I spent 10 years, the food scene was exploding and I became known as the guy who worked out of the farmers markets. The produce was amazing.

You were a little ahead of your time.Yeah, the first restaurant I worked at had its own garden, its own sheep ... it was the hippie thing (laughs), but I never stopped cooking that way.

But when you came to Hawaii ... I took my first job at 3660 on the Rise and immediately asked, “So where do we go for the farm produce?” Nalo Farms was supplying a few restaurants, and that was about it. We found some farmers on the Big Island and started to order from them.

Was it always your dream to have the ultimate neighborhood restaurant?

Actually, I had a catering business and I wanted to do a takeout deli, but I couldn’t find the right place. 12th Avenue Grill was kind of Plan B.

Where do you eat when you’re not running two restaurants? My wife Denise and I like to eat ethnic food, so Tokkuri Tei, Gaku, To Thai For, Chian Mai, Hale Pho ...

Do you cook at home? Yes, a lot. I cook the same kind of food that we cook at 12th Avenue Grill. Lots of one-pot dishes, soups and casseroles and stews.

What’s always in your fridge? Organic milk and juices for our son. Cheese and fruit, tofu, poi, hot sauces and olives.

Favorite kitchen implement? Knife and cutting board. I have every kind of gadget and never use any of them.

With whom would you most like to have dinner? My dad was very proud of what I was doing but passed away before seeing what we’re doing here. And I once had the pleasure of cooking for Julia Child in the early ‘90s, and she was the nicest, most-gracious person in the world. I’d love the chance to cook for her again.

Dave Meadors

Occupation: State Manager, Hawaii and Alaska, for Beam Inc.

Where were you born and raised? Compton, Calif.

What drew you to the beverage industry? I started in sales of office furniture and printing I had my own printing business and in looking for a different career, I believed the liquor industry had a lot to offer. I started off with Southern Wine and Spirits as a sales rep and went from there.

Most people seem to take to the industry right away. Did you? I did. I liked the face-to-face interaction with people, and I saw the possibilities and potential. It’s hard though, in the beginning.

Now you manage one of America’s iconic brands, Jim Beam. Yeah, I’m really fortunate. I got to know the Jim Beam portfolio through working for Southern Wines in California, and then I worked for a while for Allied Domecq. Eventually there was a need for someone to come to Hawaii and I’ve been here ever since.

What’s your favorite drink? I’m a big bourbon fan, of course, but here in Hawaii I’d say my favorite drink is definitely Hornitos Plata with a twist of lime; it’s 100 percent double distilled blue agave tequila. Really refreshing.

Favorite places to eat and drink? Chart House, for sure I’ve loved that place ever since I first walked in the door. And Tiki’s Grill in Waikiki, both for the atmosphere, the people and the food, and I enjoy going to Murphy’s.

Do you cook at home? We have a 4-year-old, so we don’t do as much of anything right now! I’m sure we’ll get back to it when he gets older. What’s always in your fridge? Fresh fruits and vegetables, but not really any alcohol. When liquor is your business, you don’t really drink at home. With whom would you most like to have dinner? Has to be my wife Jennifer. I really enjoy the time we spend together, especially now that time is a premium. And I’m a big baseball fan, so Tommy Lasorda. Anything about you that might surprise us? I was a newspaper photographer for a while.

Any memorable shots? I took a picture of a kid who had been shot in the chest by police while playing a kind of paintball game with fake guns at park. I was with the Southeast News in Downey, Calif,, and a journalist and I snuck into the hospital and he let us take a photo of his wound. It ran front page the next day.

Dave Passinisi

Occupation: Chef/owner EAT Honolulu in the Gentry Pacific Design Center.

Where were you born and raised? In a really small town in New Hampshire 45 minutes from Boston, 20 minutes from the coast.

What started your interest in the culinary arts? Well, when I was growing up my dad raised rabbits, chickens and geese all for food. We had pigs and a steer, too, in our small barn. My mom made jams, preserves, pickles, she canned green beans ... we basically did all our own food. I’d go hunting and fishing with my dad, and we ate everything we caught.

That sounds like an idyllic food childhood. Yes, my dad is Sicilian and my mom is Polish, so food was huge everything was about what we were eating.

So it was natural that you became a chef, I suppose. Yes, it really was. Although if I wasn’t doing this, I might have been a marine biologist.

Do you cook at home? Yes. A perfect meal for me is roasted chicken, potatoes parsnips, garlic good, simple food. There’s nothing better than a perfectly seasoned roast chicken.

What’s always in your fridge? Ketchup, garlic, fish sauce and wine.

How do you describe the food at EAT? We use as much local produce as we can ... it’s rustic gourmet.

With whom would you most like to have dinner at EAT? Anthony Bourdain ... and my family.

What are some of your favorite restaurants? Jimbo’s, for saimin, and we love Dew Drop Inn. We go there about once a week and always order the same thing: orange beef, homemade chicken-and-chive potstickers, salt-andpepper spare ribs ...

 

Joey Gonzales

Joey Gonzales

Occupation: Executive Chef, Bella Mia (Kaimuki and Beretania locations)

Where were you born and raised? Brooklyn, N.Y.

What started your love of cooking? My family was always involved in restaurants. My father and my brothers had restaurants some of them still do and I was involved in learning the business from a young age. They taught me everything especially about hard work and dedication.

What was the first thing you learned to make? The dough for the pizza.

I think you have the best meatballs and eggplant rollatini in Honolulu. What’s the secret? No secret. Just love (laughs) seriously, it’s time, patience, good ingredients and lots of love.

What should people eat first time they try Bella Mia? Probably lasagna or spaghetti with meatballs. Simple, and they can compare to others they’ve had.

What do you have when you stop to eat? Chicken Parmesan or chicken Marsala.

And when you’re not eating and cooking here? Chinese food is my favorite. I like P.F. Chang’s.

Who would you most like to see come in for a slice of pizza? Any one of the Yankees.

Is Chicago-style really a pizza? (laughs). Well, it’s more like eating a pie and it’s about the toppings. It’s not what we think of as pizza. New York style has a foldable crust, light cheese, light sauce, maybe a pepperoni or two. You need to be able to taste the cheese, the crust and the bread. It’s not about the toppings.

Speaking of toppings, how about pineapple? I’m not a big fan, but I put a lot of pineapple on pizza. People love it.

Veggies? Mmm ... not a big fan either. They produce too much water. How about my favorite, anchovies? I hate anchovies. I’d never eat them on a pizza ( laughs).

OK. What should be on top? Cheese. Regular plain cheese. You should try that sometime, it’s really good.

Bella Mia 1137 11th Ave. Kaimuki 737-1937

Keoni Willing

Occupation: General Manager, .(JavaScript must be enabled to view this email address).

Where were you born and raised? Waianae.

What sparked your interest in the restaurant world? I actually fell into it. I started at Little Caesars in Waianae when I was still in high school. All through college I worked in restaurants, because art doesn’t pay the bills. Then I started bartending and opening restaurants. I found I enjoyed the whole process of working with staff, training, menu planning.

What’s important when you are choosing staff? The first interaction is really important for me. You don’t have to have a great resume, it’s much more about how you are with people because that’s what’s going to happen in a restaurant. Body language can make people feel very invited or not.

Who taught you to cook? My grandmother, Mary Makaena.

Is there something she made that you still remember the taste of? Hamburger steak. Hers was the best for me. Wherever I go, hers is the one I compare.

Anyone come close? (Laughs) Zippy’s, actually.

Oh, maybe because they’re using beef raised on the Big Island. What else did she teach you?

The importance and the joy of preparation. If you come to my house for dinner it might be an hour, it might be three hours. But it’s always relaxing.

What’s always in your fridge? Fresh vegetables and always something pickled onions or turnips and tons of condiments. I love condiments.

With whom would you most like to have dinner? My grandmother. I’d like to share with her what I know now.

What do you tell people when they ask about Downtown? That we serve local food and by that we mean locally grown and produced food in a Mediterranean style. Local first, organic when possible and served with aloha. That part is very important to me.

What would you recommend from the menu? One of the contorni (side dishes) and a daily special.

Where do you like to eat when you’re not working? I love Vietnamese food, so Super Pho. And I usually go to town (restaurant) for dinner.

 

Ed Treschuck

Occupation: Director of Beer, Wine and Spirits, Foodland

Where were you born and raised? Hartford, Conn. I left there at age 17 to go to Asia and then the West Coast and then Hawaii.

Were there early influences that led to your career path? My mom was always in the grocery industry and I grew up working around the store and helping her. I traveled and moved to Hawaii through grocery chains. But to be honest, being Irish Roman Catholic, my mother had chosen me to be the priest of the family, so it was hard to move away from that one at first! (laughs)

Why specialize in wines, beer and spirits? The wine and spirits section is always the most active section of a store. People talk to staff there, they ask questions, they want to know about different products. The whole conversation with customers is an important and almost a lost piece of our sales history.

Where do you eat out? We try to go to a different restaurant every week it’s a challenge, but good fun. By nature of where we live, we go to Henry Loui’s often.

Do you cook? I’m an aspiring cook! I try to follow recipes now and understand the science of cooking better than I did in the past.

What’s always in your fridge? Fresh fruit, and vegetables usually from our garden, where we produce all our own greens. And fresh roasted peppers my dad was a Russian immigrant and he put peppers on everything.

With so much to choose from, what’s your drink of choice? Gin there are lots of good ones out there, but my favorite is Hendrix and then wine. My current favorite is a nice, fruit-forward Zinfandel.

With whom would you most like to have dinner? Oh, I think family. Particularly my grandmother, who left Russia when she was 7. She traveled, unaccompanied, all the way to New York in 1907, and she ended up raising a family in Connecticut, where they still have a strawberry farm today. There’s a lot of unknown history I’d love to talk to her about.

 

Bob Morse

Occupation: VP, General Spirit Manager, Southern Wines and Spirits of Hawaii

Where were you born and raised? New Jersey. I came here in 1975 with my parents and was struck by the beauty. I was determined to come back to live here and make my life here.

How did you first start in the beverage industry? I was driving beer trucks in New Jersey when I was going to college, and then when I moved to Hawaii I knew I wanted to be in the food and beverage industry. My first job was at Hale Koa Hotel in the beverage department, and then I spent about three years running a drive-thru liquor store in Nanakuli.

You’ve been around the restaurant industry for a long time. Is there anything you miss about the way things were? (laughs) Oh, thanks, Jo. Well, there are some restaurants that had a particular kind of ambience that I think perhaps is gone now Matteo’s maybe, or Nick’s. They were always fun to go to, and there was something about the romance or the ambience that I’m not sure it’s as easy to re-create today.

What’s changed most about the industry in the past 30 years? Definitely the flip-flop from spirits to wines. Sales used to be 75 percent spirits and 25 percent wines. Now it’s completely reversed. And the introduction of the premium categories, the explosion of single malts, premium tequilas ... there’s just so much going on nowadays. People are better educated about what they eat and drink.

Do you cook at home? Yes, we still have a hectic family schedule, so the first guy home throws on the rice pot and I usually grill. When we go out, we try to support all the local restaurants we can.

What’s always in your fridge? Merlot and steak.

With whom would you most like to have dinner? Oh, my family. As our kids have grown, we’ve enjoyed them more and more. And now that our kids are all of legal drinking age, when we get together and have dinner with some wine there’s nothing better.

Anything about you that might surprise people? I should be much taller for my weight.

 

Donato Loperfido

Title: Owner, Flavors of Italy, a foodwine import company

Where were you born and raised? Alorobello, Puglia, Italy.

You grew up surrounded by an incredible food culture. Did everybody cook in your family? Yes, of course. Everybody cooked. My grandmother still cooks every day. She makes cheese and bakes.

Did you start cooking early? Yes. Always on Sundays I was in charge of the antipasto for our family meal. I would make all the antipasto while my grandmother made the bread and sauces and all the incredible food we ate.

I remember you telling me your uncles would shout out to you when you were just a little boy, “Hey Donato, you gonna be a chef?” Yes, and I would tell them always, “Yes, I am gonna be a chef.”

How are the rest of us doing in our appreciation of Italian food?

Much better! (laughs). When I first came here 20 years ago, people were still eating only tomato sauce with spaghetti. I thought it would take about 10 years for people to appreciate ethnic foods from our side of the Mediterranean. I was off by about 10 years, but now it’s pretty good.

A typical Sunday dinner at your house? Last Sunday we had fresh mozzarella with a puttanesca sauce baked in a terra cotta pot with freshly made bread; grilled asparagus with cream sauce and truffles, and also with tomatoes and red onions and balsamic; homemade orecchiette and gnocchi, kobe beef, shrimp, lots of vegetables and, of course, a lot of good wine.

What’s always in your fridge? What isn’t! That’s the question. Fresh vegetables from the farmers market, prosciutto, my grandmother’s homemade cheese in fact, a dozen varieties of cheese and sliced fresh truffles in olive oil.

You’re a tough critic. Where do you like to eat? The only place I go is to Le Bistro. Alan Takasaki and I are very much alike, although you might not think so. I love to sit down with some good wine and enjoy his food. I drive very far to go to dinner at Le Bistro.

With whom would you most like to have dinner? Pope John Paul II. I would love to have cooked for him. He not only enjoyed food, he was a great, great man.

Are you ever going to open another restaurant? No. Never. I am never going to open another restaurant ever ... But who knows?

 

Scott Higa

Occupation: Director of Food & Beverage /Executive Chef at Ihilani Resort & Spa.

Where were you born and raised? Born in Los Angeles and raised in Japan until I was 13, then back to LA.

What started your interest in the food and beverage industry? I started off as a dishwasher/prep cook and was inspired by the chefs I saw around me.

First kitchen memory? Peeling 15 cases of shrimp and two cases of baby artichokes.

What dish reminds you most of home cooking? Any kind of braised meats or stews.

Do you cook at home? Yes, I cook most of the time at home. I cook a variety of things, but there’s always lots of sautéed vegetables on our home menu.

What’s always in your fridge? Fresh vegetables and tofu.

Favorite local restaurant? Royal Garden at Ala Moana Hotel for their fried rice and dim sum.

How do you describe the food at Azul? Less is more is the philosophy behind Azul, so the main emphasis is on top quality of ingredients, with as much locally grown food as possible.

If you could have dinner with anyone, who would it be and where would you go? Michiba Rokusaburo, one of the first Iron Chefs representing Japan. I’d like to go to an izakaya, drink good sake, enjoy the food and chat with him about cooking. He was in his 60s at the beginning of the Iron Chef series and was incredibly creative and open to new ideas. I was truly inspired by him.

What’s the most challenging thing about a job in the culinary field?

Keeping up with trends and at the same time maintaining the quality.

Anything about you that might surprise us?

I love cars, and I take piano lessons with my son.

Wes Zane

Title: President of Laughing Gravy Restaurants

Where were you born and raised? Honolulu.

What ignited your passion for food and wine? My favorite pastime was eating, and as I got older I enjoyed wining and dining until the wee hours. In seventh grade I said I wanted to be a chef. My career took me more toward front of house, for which I’m grateful.

So were you cooking at an early age? Yes. I always watched my mom cook, and I remember Parade magazine always had recipes, and for some reason I would read them and cut them out. My friends and I would cut out of school and they’d come over and I’d cook.

Do you still cook at home? Sure. Easiest, of course, is grilling, but even then I give it a twist and serve different salads and pasta with whatever comes off the grill.

What’s always in your fridge? Breakfast foods: bacon, eggs, that sort of thing. It’s the one meal that I know I will be eating at home every day.

The restaurant industry is notoriously demanding. How do you relax? I love cruising on my Harley with friends. We normally put on 300 miles a weekend and enjoy breakfast at Shark’s Cove Grill in Pupukea or Café Haleiwa. It’s great therapy!

Who would you most like to have dinner with at Formaggio? For me it’s all about the company and being with friends. So, whenever I get the chance, I choose to eat with my family and friends. I don’t need to dine with anyone famous.

You’re known for out-of-the-box thinking in restaurants Burgers on the Edge, Good to Grill, Formaggio. Do you have crazy restaurant ideas all the time? Yes, I do. I think about new ideas all the time. But I try to suppress them. These are, after all, challenging times (laughs).

Any advice for people thinking of starting in the business? Ask yourself if you’re really cut out for this. Your No. 1 job is to make people happy. If you understand that, then you’ll do well.

Kurt Osaki

Occupation: President Osaki Creative Group, owner Hukilau Restaurants

Where were you born and raised? Kauai.

Your creative talents are well-known. You’ve designed logos for NFL teams, and of course the distinctive UH logo was yours, too but not as many people know about your restaurant background. I grew up in the restaurant industry. My family owns Hamura Saimin. My grandfather’s first restaurant was Tony’s Charcoal Broiler, a steak and seafood place way back in the ‘60s. I basically grew up around there.

So it’s no surprise, really, that after achieving success with your creative talents, you turned to restaurants. Well, no one pushed me into restaurants when I was young, but someone forced us into running the Hukilau in San Francisco (laughs), and then here in Hawaii. Hukilau was a huge hit from day one on the Mainland.

Was it just the food? I don’t think so. It’s simple plate lunch, but it’s more than that. It’s about the warmth and the energy. That’s what people like.

Do you cook at home? I love cooking. I could cook every night. I enjoy everything about being in the kitchen.

Favorite dishes when you’re cooking?

I like the simplicity of Asian food. Japanese dishes are some of my favorite. I like the purity, the freshness. I’m lucky because of our design group, I get to work with great chefs like Alan Wong and at Hukilau with Jason Takemura.

Favorite local restaurants? When I’m not at Hukilau, it’s Sushi Bistro, Tokkuri Tei I like the izakayas. I pretty much live off Zippy’s. And I just went to that Okinawan place by River Street , Utage. It’s old style. I like that.

What’s always in your fridge? Beer and a lot of local food poke, dried aku, fruits and vegetables from the farmers market.

Who would you most like to have a beer with at Hukilau? Don Murphy, and maybe Anthony Bourdain.

Anything about you that might surprise us? One day I’m going to start my own Hawaiian chili pepper company.

Marcus Bender

Occupation: Managing Director, Kai Vodka

Where were you born and raised? Los Angeles

You’re well known for a number of successful ventures in the beverage industry, including Brew Moon and Hawaiian Springs. What started that interest? On a trip to Tahiti I met a couple of fellows who owned Brasserie de Tahiti and Hinano beer, and they asked me to import their beer to Hawaii. That led to Hawaiian Springs Water, Hanson’s, Brew Moon and now Kai Vodka.

You’ve developed Kai Vodka into an award-winning spirit, and you have a new drink: Young Coconut and Lemon Grass Ginger Shochu. Shochu is the largest selling spirit in the world, and I came up with the idea to create a flavored shochu that would appeal to the American market yet keep the Asian flavors. It’s lighter than vodka, made from rice, and at just 24 percent alcohol, it allows the flavors to come through.

What do you like to drink? I enjoy our 80 proof Kai vodka straight up with a couple of olives.

Favorite restaurants? I enjoy Tango, I love Nico’s at Pier 38, I always enjoy Alan Wong’s, of course, and I eat at home at lot!

What’s always in your fridge? Fruits, vegetables and vodka.

With whom would you most like to have dinner? Ho Chi Minh and Beyonce.

Anything about you that might surprise us? (Laughs) I was a child actor and I was on a daily serial called The Mickey Mouse Club.

 

Alice Yeung

Occupation: Co-owner Panya Bakery and Bistro.

Where were you born and raised?

Hong Kong. I came to Hawaii to go to UH.

What started your interest in cooking?

When my sister moved back to Hong Kong for a few years I was here by myself and guess what? Nothing to eat unless I cooked for myself. I found that I loved it, and I also discovered that I was able to recreate many different kinds of dishes after tasting them only once or twice.

Do you still cook at home? Sometimes. I’ll make Thai curry or Chinesestyle soups or fish. Since my son was born, though, I don’t really have time.

What’s always in your fridge? Not too much nowadays! We’re so busy. And it really depends on the meal I’m cooking. Mostly I buy everything fresh.

Favorite restaurants? For Korean, my husband Charles and I like to go to Choy’s Garden. The food is good and the restaurant is clean. For Japanese food it’s Gaku, for Thai food Chiang Mai, for Italian we go to Paesano and for Indian we like Maharani.

With whom would you like to have lunch or dinner at Panya? Oh, I think just friends and family. When anyone else is around I would just be worrying that everything was OK. When you own a restaurant it’s hard to relax when people come over for dinner!

Anything about you that would surprise people? I suppose that many people don’t know that I actually cook. Also I speak Japanese, Thai, Mandarin and Cantonese.

What would you recommend from the menu at Panya’s Ala Moana Bistro location? A lot (laughs). Laksa, ahi poke, spicy wonton, steak salad, clam chowder, oxtail soup I think these dishes all represent a taste of Panya.

Ed Wary

Occupation: Owner of Auntie Pasto’s and Dixie Grill

Where were you born and raised? Pittsfield, Mass. It was a wonderful, typical New England-style upbringing.

Most people don’t realize this, but many of the most popular recipes at Auntie Pasto’s are your mom’s. Yes. My mother, Nana, wrote a family cookbook as a legacy for all her children. I got all my passion for cooking from her.

Is there one particular favorite? Oh, literally them all! Every month we do some memory dish of my mom’s - the risotto Milanese is her recipe; we make her lasagna regularly; the peasant soup at our Kunia location is her recipe. We remember my mom through her food every day.

Do you cook at home? Yes, nightly. I cook a lot of Italian food at home, and that’s where we experiment with dishes that will become part of the menu at the restaurants. Right now we’re doing a lot of smoking and dry-aging for Dixie Grill. We’re adding some new things to the menu that should be a lot of fun.

Favorite restaurants in Honolulu? I keep a list of all restaurants I want to try, and I try to check them off as I travel. Like a lot of restaurant people, I don’t eat out as often as I like because I’m so busy, but sushi is always a favorite.

What’s always in your fridge? Milk. I have a sweet tooth, so I’m always having a cookie and glass of milk at night - and lots of salad and fruit, especially cucumber. My daughter Maddie loves cucumber. And wine. I’m discovering some great wines - and adding them to my lists. I’ve decided that life is too short to drink bad wine.

With whom would you most like to have dinner at Auntie Pasto’s? My mom, obviously. And I’d love to introduce her to Mario Batali and Anthony Bourdain. I could see that being a great dinner.

 

Denise Takara

Occupation: Co-owner of Kochi Restaurant and Lounge

Where were you born and raised? Here in Honolulu.

What started your interest in the food and beverage world? I grew up in our family restaurant business. Our family had a saimin restaurant, Kay’s Grill. As second generation, we didn’t really want to run the business, so my parents sold it. Then I get married to Lee and I’m in the business again (laughs).

That could be either good or bad. (laughs) Yes, it’s good. But in the beginning we definitely both had our own way of doing things. We both grew up in restaurants, so we had to find a point of compromise.

Do you cook at home? No. I’m learning, but it’s really hard to cook for a chef. Lee is so good that I don’t really need to cook anything.

What’s always in your fridge? Leftovers from dinner. Our icebox is full of homemade food that Lee makes from scratch: sauces, dressing, baking ... I love going in there and pulling out leftovers.

Where do you like to eat when you’re not at Kochi? For us, being at home and eating is just really such fun. I’d rather eat Lee’s cooking at home than go out most of the time!

With whom would you most like to have dinner at Kochi? My family. My mom, dad ... the immediate family. I’d like them to come to the restaurant and enjoy dinner, but I don’t know if that could ever happen because when we’re here we’re always thinking about work. It would be so great to be able to eat here and relax here at the same time, but that would require two different mind-sets!

Advice for partners/married couples who venture into the restaurant business? Get ready to compromise, especially when you’re both passionate.

How do you get away from the stress of running restaurants? We recently bought a piano as an outlet for me to relax away from the restaurant. It’s been really good for me to play and unwind. Right now a piece I’m playing a lot is Debussy’s Clair de Lune - definitely a stress reliever.

Kochi Restaurant and Lounge
1936 S. King St.
941-2835

Sommer Kaehuokalani Meyer

Occupation: Regional sales manager, Bacardi USA

Where were you born and raised? Hilo.

I’m really proud of the fact that I am from Keaukaha and that I graduated from Hilo High. I think it’s the one thing that keeps me grounded.

How did you get started in the industry?

I was studying for my undergraduate degree at the University of Colorado in Boulder. I answered an internship for a salesperson/marketing and PR job for a local microbrewery, Boulder Beer. I joined them at the peak of the microbrewery craze, left to run Miller Brewing Company in Colorado as director of sales, then moved to run Hawaii for Miller in 1999. Now Bacardi is home for me.

Favorite summer cocktail? The Bombay Sapphire French 75. The perfect marriage of everything I love: gin and Champagne.

Do you cook at home? My husband does. I’m much more of an entertainer. I like to set the menu, the table, plan the décor. When I do cook, I keep it simple. New York strips on the grill, MA’O Farms salad and a great cocktail.

What’s always in your fridge? I might starve to death, but I will never go thirsty. I always have Waiwera sparkling water, lemons and Bombay Sapphire. And really good blue cheese.

Favorite restaurants? I am in love with Duc’s Bistro. I have never had a bad meal there. I also love the Himalayan Kitchen. The food is out of this world!

With whom would you most like to have dinner? I’m not blessed with any vocal talent, so Van Morrison, Janis Joplin, Elton John, Ella Fitzgerald, Joe Cocker and Diana Krall would be good - and throw in Aretha Franklin for a little blues. I will make the drinks.

You modestly never mention that you started a shoe box company, Shoe Fetish, that is so successful you were recently featured on Oprah. You made the O List. Yes, it’s a good thing (laughs). I have more than 350 pairs of shoes.

Charles Charbonneau

Occupation: Executive Chef, Hilton Waikoloa Village

Where were you born and raised? Biloxi, Miss. My dad was in the military, so we moved around quite a bit and settled in the Midwest, where I’d say I got my work ethic and values.

What started your interest in the culinary arts? My parents definitely influenced me. My father was a good cook, and my mother was an inspired Japanese cook. My first memory is of standing on a little wooden stool by the stove, watching her. I’ve been cooking since I was at least 5. I made Eggs Benedict before I was 7.

Which is more challenging: the responsibility of a hotel with many food outlets or running a restaurant as chef/owner? Of course a big resort is a challenge, but this really comes as second nature to me. I’ve always enjoyed handling lots of different things and evolving from one into the next. The funny thing is that running your own restaurant is not as creative. You go into it thinking you can change the menu, have freedom ... but customers don’t want that! Somewhere like Hilton you can count on change - and there’s always opportunity to be creative.

Do you cook at home? Yes, when I have time.

What’s always in your fridge? Pickles. I make my own. Right now there’s daikon pickles - and mustards. I always have lots of different mustards.

Favorite kitchen tool? My chef knife is part of my right hand.

With whom would you most like to have dinner at Hilton Waikoloa? Thomas Jefferson. I find his vision was incredible, and I think he was the most influential president we ever had.

Anything about you that might surprise people? Well, I’ve done many different things - from living and working in Russia to being President Clinton’s personal chef one summer on Martha’s Vineyard.

 

Kevin Higa

Occupation: Owner Superb Sushi

Where were you born and raised? Honolulu.

What started your interest in cooking?

My family was always involved in restaurants. My grandfather had a restaurant, The Honolulu Café, on Fort Street from the 1940s through the ‘60s, and my dad was a chef who graduated from Culinary Institute of America. I was always around good food and around people who knew how to cook.

What was your first job? Dishwasher, Beachcomber Hotel in 1975. All-you-could-eat spaghetti and salad for $3.99. I’ll never forget it. Alan Wong was the assistant manager. He was on it even then.

What was it about sushi? I was lucky to get real good hands-on training at a family restaurant on Kauai owned by the late Jimmy Kim. He taught me everything. And I just liked it right away. I liked that the customers were right there and the fact that sushi is hands-on and a service, kind of like bartending, in a way. You have to interact well with people. And you instantly see if they like what you made.

You recently changed locations. How’s Kalihi working out? It’s wonderful. We’re in a great location on North King Street. We have parking and lots of room for our busy catering. We even have people stopping by to see if they can pick up platters to go.

Most requested sushi rolls? The spicy tuna roll and California roll. Everybody wants them. We do other things too, but we’re pretty much traditional-style sushi. You’re not going to find any “Philadelphia” or “69” rolls on our platters (laughs).

What’s always in your fridge? Oh, kid’s stuff ... milk. And maybe some beer.

Favorite restaurants? 3660 on the Rise, Chibo Restaurant in Waikiki. I like anywhere that has real good service.

With whom would you most like to have dinner? My wife Dana and our sons Matthew and Michael. Just to have a quiet, sit-down meal. I see them every day, of course, but seems like we’re always so rushed.

I love your rules about rice. Will you share them? Yeah. Rice is real important. Use short grain and treat it right. Wash it good, soak it and leave it to sit when it’s done. You cannot rush rice.

 

Gregg Fraser

Gregg Fraser Director of Banquets, Kahala Hotel and Resort

Where were you born and raised? I was born on Long Island, New York, and came to Hawaii as a teenager to live with my dad.

What was your first job in the industry? A busboy at Sizzler, Koko Marina. I started working there in 1978. But it was Dickens Pub (now GyuKaku) that got me really into the industry. The restaurant was full of imported British wood and artifacts, and had lots of ambience. It was wonderful. From the get-go I loved the whole restaurant scene.

You worked at another restaurant I think a lot of people will remember. Yes, Zorro’s Pizza. It was really big in Waikiki - 96 cents a slice of pizza was their thing. It was so popular we grew in four years to have five locations.

As banquet director at Kahala you have to deal with more than your share of brides. We do approximately 600 weddings a year. Some days, depending on the date, we can do anywhere from six to 10 weddings.

So, 11-11-11 might be a busy day? Yes, exactly.

Do you cook at home? I like to cook. I prefer to be the mixologist more than the chef, though.

What’s always in your fridge? Soy beans, and some kind of fish. And of course some wine and other cold beverages.

Favorite spots to eat? Hoku’s. It’s hard to go anywhere else. For me, this place is the most incredible experience. My wife and I have our wedding anniversaries here - we bring friends here. It’s tough to find something to compete. Although with two teenage kids we go to Big City Diner and Dave & Buster’s often. My son is on the offensive line at Saint Louis, so a huge burger at Big City Diner works well for him most of the time.

With whom would you most like to have dinner at Hoku’s? I think memories of childhood would have me ask my grandfather, who was a great inspiration to me. He was an executive at Mattel in New York, and I still remember taking a train into the city and seeing the new toys in his office, not yet on the toy store shelves.

Kahala sets a pretty high standard for food and beverage. What’s key? People already have a really high expectations level when they come here. They know the location, they know what to expect in terms of ambience, they know the food will be wonderful. When we match those heights with incredible service, then we’ve pretty much exceeded their expectations. That’s what we try to do every day.

Cherie Pascua

Title: Pastry chef at Hiroshi’s Eurasion Tapas

Where were you born and raised?

Kailua, and I graduated from KCC.

What was it about being a pastry chef that attracted you?

I just always liked to bake. From when I was young, I always remember enjoying making desserts. I figured I might as well go to school and learn more.

What was the first thing you baked?

I don’t know - box cake mix with my mom, I guess. Rice Krispie Treats. Nothing fancy. I liked to make simple things for birthdays and stuff.

Do you cook at home?

I was always more interested in baking, but yes I can cook.

What are you making for dinner?

Maybe beef broccoli or chicken long rice.

What’s always in your fridge?

Right now my baby’s breast milk. Other than that I go to the market every day to buy fresh.

Where do you like to eat when you’re not working?

I don’t really have a favorite place. I like to go Korean - to Millions - or sometimes I come here, or go to Sansei. It usually depends on my husband.

Who’d you most like to bake a cake for?

I don’t know. I get really nervous, so I’d really not like to bake a cake for anyone important. Although I would like to meet Duff from Ace of Cakes. He seems like he’d be nice.

Do you watch the baking shows on the TV Food Network?

Oh, yeah, I love the Cupcake Wars and all those cake contests.

Do you think you’d hold up pretty well in a cake challenge?

I don’t think so! (laughs) I like to take my time, be precise, accurate, that’s the whole part about pastry.

What is it about the art of pastry and desserts that appeals to you?

Partly, it’s about being by myself in the kitchen, taking time and putting what I have learned -and continue to learn - into practice.

 

Keola Lloyd

Title: Chairman, Hawaii Wine and Food at Ko Olina

Where were you born and raised? I was born on Oahu, raised on Big Island.

You’ve organized a number of highly successful food and wine events in recent years. How did the first one come about? I was president of Rotary Club of Kapolei and we were looking for a fundraiser to help with scholarship and education programs with the youths out there.

Were you a fan of fine wines at the time? Is that what sparked your enthusiasm? (Laughs) Not at all, not at all! But now, I would say I have a great interest in the pairings of food and wine,  and in food and wine in general.

Do you cook at home? No, I don’t cook. I enjoy going out to eat too much.

What’s always in your fridge? I’m a big peanut butter and jelly guy. I love guava jam, so there’s always jam/jelly and peanut butter.

Where do you most like to eat out? I love all our restaurants, pretty much. I like 12th Avenue Grill, but I pretty much like almost everywhere. We have so many great places to eat here, and so many great chefs.

With whom would you most like to have dinner? Piero Antinori because of the way he kept the amazing family tradition going. I think he’s fascinating, and I’d like to spend time having a glass of wine with him.

Anything about you that might surprise your friends? I think some people might be surprised that I like wine so much now. A lot of people who knew me five years or so ago would find that hard to believe.

What are you most looking forward to in the upcoming event at Ko Olina? Having Anne Burrell out here is going to be exciting. She’s not been here before. And we have so many talented chefs, so being able to feature them and showcase local talent is important - and the fashion element is great.  And,  of course,  the wineries -  Caymus and Silver Oak,  for example. It’s hard to pick just one element. I think it’s all going to be great.

 

Ron Kano

Ron Kano

Occupation: Restaurant manager and server, Le Bistro, Niu Valley.

Where were you born and raised? Honolulu

What started your interest in the industry?

Alan Takasaki called me up when I had been home about a week after graduating from college.†He told me he was going to open up his own spot and wondered if I’d like to help out.Almost 10 years after opening our doors in September of ‘01, I’m still here and still interested.

First job? Baskins-Robbins, King Street. Freshman summer of high school, my mother drove me down and told me to apply. I came back to the car with the application and she made me fill it out right then. Smart Mom - they hired me on the spot and my career in the food industry began!

What’s your favorite dish on the Le Bistro menu? It’s tough to choose just one, but most likely it’s the Cotes du Bouef, our 20-ounce prime bone-in rib-eye with a cognac green peppercorn sauce. I also enjoy the rack of lamb, the veal chop, kurobuta pork chop, the duck and ... sorry, guess I have a lot of favorites.

Favorite places to eat when you’re not at your favorite place to eat?

Uncle Bo’s, Alan Wong’s, Michel’s and L&L.

Do you cook at home? I dabble ...

What’s always in your fridge? Bottled water, Coors Light, milk, orange juice and Taco Bell hot sauce.

What’s your idea of a perfect waiter? One who is able to anticipate guests needs before they even know they have them, while not being intrusive. A server also should be happy and personable, and enhance the dining experience for everyone sitting at their table.

With whom would you most like to have dinner at Le Bistro? My son when he’s around 21. He’s not here yet - he’s going to make his debut sometime in late August - but if I were eating with him at Le Bistro, it would mean two things.†One, he is healthy and happy and we could enjoy good food and drink a little wine together, and two, Le Bistro would still be open after all those years!

Michael Hopkins

Occupation: Regional Sales Manager, Majestic Fine Wines

What started your interest in the wine business? Actually, I was in the entertainment industry and I thought I’d better get a real job (laughs). A friend of mine was in the liquor industry, and I thought it sounded like fun.

Turns out it is. Yes, I’m just starting my 17th year in the industry.

Kendall-Jackson is synonymous with Chardonnay,  but the company has a huge portfolio of wines. We have more than 13,000 vineyards, much of it Chardonnay planted in California, and certainly people do associate Kendall-Jackson with Chardonnay, but we have 35 wineries in total producing wines from all the noble varieties. Jess Jackson took the boutique winery concept to the masses with Kendall-Jackson.

Favorite places to eat in Hawaii?  Because I do business with all the restaurants in Hawaii they are all my favorites (laughs). My brother Gordon is a partner in Roy’s, so I enjoy going there, but I go everywhere. I eat pho a lot - at Super Pho on Waialae Avenue - and I really love to go sit at the bar at CPK. Oh, and Lahiana Grill on Maui has the best meatballs in Hawaii. They may be the best meatballs ever.

Which wines do you enjoy most with Hawaii’s food? Actually, right now we have a new wine, Avant, that is perfect with the kind of food we enjoy in Hawaii. It’s immensely food-friendly, crisp, light and fruit-filled. I think it goes incredibly well with seafood, oysters and all types of Asian-influenced foods.

With whom would you most like to have a glass or two of wine? The president. He’s a fan of wine, I understand. It would be interesting to sit down with him to really understand what’s going on with our country. And maybe get someone from the Republican side in the conversation. Maybe Bill O’Reilly (laughs). The two of them and a bottle of wine - who knows what might happen.

Anything about you that might surprise people? A lot of people don’t know that I’m part Hawaiian. The first Hopkins who came to Hawaii was a merchant marine who came as an adviser and personal secretary to Queen Emma.

Note: We learned of Jess Jackson’s death shortly after this interview.

 

Ryuji Murayama

Occupation: Sushi chef, Tokkuri Tei Restaurant.

Where were you born and raised? I was born in Japan and came to Hawaii when I was 3 years old.

What started your interest in cooking? My uncle owned Sada’s Japanese Restaurant. It was a family business, so I worked there from when I was young. My first job was washing dishes when I was about 12.

At what point did you decide that sushi would be your specialty? When I was in high school, my mother asked me, “You think you can be a lawyer?” I said no. “You think you can be a doctor?” I said no. (laughs) So I dropped out of high school and went to Japan to train. I stayed for three and a half years.

There is a difference, I think, between sushi chefs who have gone through the discipline of training in Japan, and those who have not. There’s a Japanese saying, “If you have hand skills and one knife you can travel the world.” It’s true. I can take my knife anywhere and have work.

I know you work so much, but where do you go to eat when you have time off? Dim sum at Fook Lam in the Chinese Cultural Plaza is really good. And the dumplings at that new place Jin Din Rou are the best of their kind.

Do you cook at home? I try not to.

What’s always in your fridge? Beer. Also gotta have rice and tsukemono.

I think you are so passionate about sushi that it comes through in almost every bite!

To me, you have to love what you do. Sushi is it for me. I sacrifice everything for this job. I wake up early, come in and work and don’t go home till night. I never take off. This job is my passion. My life.

 

Barbara Stange

Occupation: Restaurant Manager (and former sous chef), Alan Wong’s.

Where were you born and raised? Perrysburg, Ohio. I moved to Hawaii, the Big Island, in 1989.

What started your interest in the food and beverage world?My mother has always been an excellent baker - she is the only one of seven children in her family who can make a German/Polish coffee cake called Kookala.  My Grandmother Stange always made a special “pulled chicken,” so I guess it kind of runs in the family.

First job in the industry? Boody House Restaurant, Toledo. I applied for a busboy position and they had just filled it. They checked with the chef, a French guy, who said, “If she’s pretty we’ll give her a try!” Changed days!

Do you cook at home? Yes,  as much as possible.  I enjoy not planning dinner and just finding what’s in the fridge, mixing it up with ingredients in the cupboard - surprising, sometimes, to find what the outcome is.

What’s always in your fridge? I grew up on a small farm. My parents, both in their 80s now, were raised during the Depression when canning was an art. I always bring something they have just canned home, so pickled peppers, tomatoes and even sauerkraut. I always have cheese and Polish kielbasa - I have it shipped in from a good Polish friend. It’s the best.†And I wouldn’t be a true Stange without vodka and a beer somewhere in there too.

Favorite places to eat when not at Alan Wong’s? The Old Side Street, Chang Mai, Mei Sum Dim Sum ... so many places.

With whom would you most like to have dinner? Julia Child and her husband Paul. I love how she describes her first meal - the one that opened her eyes to food ...

Anything about you that might surprise people?I was an avid horse rider in Ohio, taking reserve champion in the state fair in 1980, and my first job in cooking was to put me through a course to become a travel agent - I have seen more of the world as a cook then as a travel agent.

 

Pete Licata

Occupation: Director of Coffee Quality at Honolulu Coffee Co.

Where were you born and raised? Kansas City, Kan.

What started your passion for coffee? Caffeine - and also working with some amazing people in the specialty coffee industry is what moved me more than anything.

You just won the Southwest regional contest in the U.S. Barista Championship, beating 36 baristas from seven states to win.

Congratulations, and what exactly is a good barista? A good barista is someone who pays attention to small details, and who is always willing to learn. You have to love coffee and people.

Favorite coffee farm? Rusty’s Hawaiian in Ka’u. The Obra family is amazing. Their coffee is wonderful! There are a number of other farms in the Islands that I am a huge fan of, though - Maui Grown in Ka’anapali and Waiono Meadows in Kona really stand out.

Do you make a good cup of coffee at home? I like to think so ... I usually use my trusty French press.

Essential tools for the trade? Coffee grinder (with burrs, not blades), hot water and fresh coffee.

What’s always in your fridge? Eggs and good beer.

Favorite places to eat? Side Street Inn, Kona Brewery, Honolulu Coffee Co., Mai Tai’s, Downtown Coffee, Beach Bum Café. Coming from the Midwest, I really like to eat - and drink coffee.

With whom would you most like to have coffee? Grace Park and Harrison Ford.

What’s the best use of coffee - other than in a cup - that you’ve seen so far? In a coffee crème brulee, made by a student at KCC. It was amazing!

How’s the coffee competition once you get to the national stage? The national stage is very difficult in terms of advancing and competition. The best competitors from all over the USA are there, but the feeling is friendly and inviting. We are all there because we love coffee, and it is usually a great time.

If you had to recommend just one HCC roast, which would it be? I would recommend the 100 percent Kona Extra Fancy. It’s a medium roast, but the flavor is smooth and sweet. It makes a great brewed coffee and I can drink it all day!

 

Conrad Vincent Pereira

Occupation: Executive Chef, Straub Clinic and Hospital.

Where were you born and raised? Born in Hilo, raised on Oahu.

What started your interest in the culinary field? It was by accident when I ran into a friend who was a general manager at a restaurant and needed a cook over the summer.

First memories of food or cooking? My mom teaching me how to make pancakes.

First job in the industry? Grill cook at the Rose City Diner in Restaurant Row. Memories include big burgers, waitresses on roller skates and shooting toothpicks in the ceiling.

March is Healthy Nutrition month. Any ideas on how people can incorporate some healthy tips into their own diets? For me, portion control is most important, because growing up in Hawaii we are raised to eat large portions. I think everyone’s grandmother tried their best to get their grandkids to go back for seconds and then dessert. I’d like to see more people trying to cook at home, because you can control ingredients like sodium or sugar.

Many people might not realize that you have a healthy, affordable cafeteria at Straub. How do you keep the food tasty but healthful? Using fresh ingredients gets the best results every time. Also, using lean cuts of meat and making good substitutions. Chicken breast instead of thigh meat, pork loin instead of pork chops, etc., can cut a lot of fat ...

Favorite restaurants in Hawaii? Alan Wong’s, Sushi Sasabune, Bangkok Chef, Hale Vietnam.

Do you cook at home? I do cook at home when time permits.† My dad seems to like my oxtail soup a lot.

What’s always in your fridge? Sliced turkey, fresh fish (whatever is fresh at the market), yogurt, grapes.

Favorite kitchen implement/tool? My trusty ol’ 8-inch Chinese cleaver. I can (and do) cut everything with it.

Which chefs do you most admire and why?†All of the Hawaii Regional Cuisine chefs. They made a contribution to the Hawaii culinary scene that has put us on the map as not just another tourist destination. Their dedication and vision implemented through their dishes has reached a wide audience, and it is because of this that chefs like myself enjoy our challenging careers. Living up to the standards that they all have set is the ultimate goal.

 

Devin Hashimoto

Occupation: Executive Sous Chef, Wynn Resorts, Las Vegas.

Where were you born and raised? On Oahu. I graduated from Iolani, then from UNLV.

What started your interest in the food and beverage world? I started working at Sam Choy’s after I graduated high school, and then during college every holiday I’d come back to Sam’s to work. I loved the intensity of the kitchen, even though I started out bussing. Something about the kitchen just grabbed me.

Vegas is indisputedly home to some of the world’s best restaurants. If you could open one of your own, what would be the style? French-influenced cuisine using a lot of Japanese ingredients. The last two-and-a-half years at Alex at The Wynn we experimented with a lot of fresh and different Japanese ingredients. It makes for a really exciting menu.

Do you cook at home? My wife loves to cook and she makes great Korean food.

What’s always in your fridge? Kim chee - my wife makes at least three different kinds at any one time. And rice, of course.

Where do you head to eat on a trip home to Hawaii? Rainbows. It’s always the first stop for a mixed plate and the shoyu chicken, then I stop by Waiola’s for a shave ice. That’s a must.

Anybody you’d love to see come to the hotel? Joel Robuchon came in for dinner a couple of years ago, and I was in the back of the house and didn’t even see him. Today, to have him come back and to have the opportunity to create a menu would be great. But family and friends who come from Hawaii are my favorite. I always tell people, if you come to Vegas, come hungry. I love creating things off the menu for people from Hawaii.

 

Pila Sunderland

Occupation: General Manager, Il Lupino Ristorante and Wine Bar.

Where were you born and raised? Born on Oahu, raised between Hawaii and the Mainland.

What started your interest in the hospitality industry? My aunt’s boyfriend had a bar/restaurant, so I spent a lot of time with him, my mother and my aunt watching how they worked. When I was really young he had a booze cruise ship off Fisherman’s Wharf, and that was where I got my first job. From then I worked with Starwood, Beach House and Chef Mavro.

You’ve been involved with a lot of great restaurants. Is good food a passion? Yes! Eating is my biggest passion. I just spent two days in Whistler (Canada) with my wife, where I ate three dinners in two nights, several breakfasts in one day and a few lunches too. I love to eat.

So where do you love to eat in Honolulu? town is my favorite haunt. I love Soul, Sean Priester’s new place off Waialae Avenue - having spent time in Tennessee, it’s nice to have something that tastes like Southern food here. YottekaYa at McCully, Jimbo’s, La Mer, Chef Mavro, of course ... shall I continue?

So I’m guessing that you cook at home. Yes, it started because I like to eat so much, but now I’m really into it. If I can go somewhere else and get a better version than I can make, then I will; otherwise, I cook at home. So mostly I do things we can’t get here: Moroccan tagines, braised meats, wood-plank grilled salmon. And I like to do pastry ...

What’s always in your fridge? Wine, always, garlic, pasta, Arborio rice, canned fish of some sort - ones with high oil content like white anchovies and sardines. I’m not home enough to have many fresh ingredients, so I look for things that will keep.

Anyone you’d love to see come in for dinner? Difficult question. Wouldn’t be culinary people, surprisingly enough, more likely Howard Hughes or Richard Feynman or some other interesting character not around anymore.

Andy Degamo

Title: Chef, Morton’s The Steakhouse

Where were you born and raised? I was born in the Philippines and moved to live on Lanai when I was 10 years old.

What started your interest in the culinary world? On Lanai we only have two resorts, you know, so I started working at Manele Bay as a busboy. Even though I was in the front of the house, I would walk through the back of the restaurant into the kitchen all the time, and I always thought it would be cool to work there. I preferred it right from the start.

You’ve been with Morton’s for nine years now. What do you recommend people try from the menu? We use USDA Prime steak, so the quality of all the meat is really excellent. So any of our steaks are going to be good. Personally, I like the rib eye and the New York strip - served with a side of rice, of course.

When people ask for their USDA prime very well done, how do you react?

With our steak, no matter how you cook it, I think it’s still going to taste OK. But sometimes I do think people might be ruining their steak a little when they want it cooked so much. Up to them, though. However people want to eat it is fine with me.

Do you cook at home? Not too much. I work here six nights a week, so it doesn’t leave a lot of time for cooking.

When you are home, what’s a favorite dish? I like to make Filipino food - usually pinakbet.

What’s always in your fridge? Right now it’s kind of empty because I’m working all the time! There’s water, maybe some juice ...

Many celebrities come to Morton’s for dinner. Most recently, Johnny Depp and George Clooney were both there. Who would you most like to see in the dining room? Oh, of course it would be my countryman Manny Pacquiao. I would love to cook for him.

 

Randy Ching

Occupation: Restaurant Director and Sommelier, Chef Mavro

Where were you born and raised? Born in Kahuku, graduated from Kailua High School. I’m a local country boy.

What started your love of this industry? My father was in the hospitality industry, and it seems in Hawaii that everybody is connected to one facet of the industry or another. I grew up loving local flavors - and eating.

I have a feeling you grew up eating well. Yes, my grandmother was pure Hawaiian, my other grandmother was Korean, one grandfather was Chinese, and they all cooked. My Hawaiian grandmother had a way of eating with her fingers - swirling poi from the bowl - that was so elegant, so delicate .... and I always remember smelling amazing aromas from the kitchen when I was young ... So I was surrounded by good food from an early age, and have a lot of memories that are not just about the food, but rather all the things that go along with the food.

What was your first industry job? At 15 I worked at the snack shop in Holiday Mart Pearl City. Then I went to Daiei ... (laughs) and on to Mauna Lani and eventually to Halekulani.

You were at La Mer for 21 years. Yes, that was a huge goal for me to work in a restaurant like La Mer. As a waiter, I was always trying to find the next best place to work, and at La Mer I thought I had reached a plateau because the staff there is so committed to quality. Those 21 years were always challenging and changing.

And now you’re at Chef Mavro. Are you seeing a lot of familiar faces coming through the doors? Actually it’s really refreshing - especially when people come to the restaurant and they don’t know I’m here. We’re having a lot of fun with that.

There’s a lot of history of local food here at Chef Mavro. It seems to me that there’s a story on every plate; that while it might be fine dining, it’s also “local” food. Yes, I agree. I’ve seen Chef walk around the kitchen nibbling on the food the cooks bring in from home - and then seeing those things incorporated into his menu. Mavro is local! He’s kamaaina and his mentality is very local.

 

Jason Miyasaki

Occupation: Executive Chef, d.k Steak House, Honolulu

Where were you born and raised? Grew up in Pauoa, went to Pauoa Elementary and McKinley High School.

What started your interest in cooking?At parties I liked to cook, and I thought it would be something I could do. To be honest, I didn’t like school all that much, so I couldn’t wait to get to KCC and start the culinary course!

Anyone in your family influence your cooking style? My parents and grandparents were good cooks of traditional Japanese food.

First job in the industry? After I graduated, I started at Aaron’s and worked with Danny Morioka. He came over to d.k and I came too, about six years ago.

You have a lamb porterhouse on the menu right now - how does it differ in flavor from a more traditional rack of lamb? It looks like the regular porterhouse steak only much smaller, of course; there’s the tenderloin and the strip loin. It’s about an 8-ounce portion. It comes from Australia, and it has a very mild, very tender flavor. It’s still a little gamey, but very subtle. We just grill it simply, and the cut is really tender. I think most people will be surprised how good it is.

What’s your choice from the menu when you’re eating here? Gotta be the 30-day dry-aged rib-eye steak, which is super-tender with a pretty powerful flavor. The meat is really moist.

Do you cook at home? I rarely cook at home. I am more likely to eat late at night on the way home.

What’s always in your fridge? Ponzu sauce.

Where do you like to eat when you’re done working? Driving home, most likely Zippy’s. If I’m with my girlfriend we pretty much go wherever she wants to go. She’s a seafood eater. She likes Kunio’s in Waikele and any small, simple noodle places.

Who’d you most like to see come in for dinner? Probably my grandparents. It would be fun to have them see what I’m cooking here. That would be something. -Jo McGarry

 

Robbie “Rbz” Acoba

Occupation: Operations Manager, Side Street On Da Strip (Kapahulu)

Where were you born and raised? The Friendly Isle of Molokai. When people ask, I always tell them I went to private school because Molokai High and Intermediate is the only school there.

What started your interest in the food industry? I was at KCC and I started working at Kahala Hotel because I thought being a busboy would be a good way to make money.

Did you take to it right away? Yes. It was the people who made me love it so much. And in the 1980s we had all the famous people staying there at the hotel, so that was fun.

Any favorite stars you remember? Elton John, Nancy Sinatra, Richard Pryor, Bill Cosby - they were all nice and funny, too. Mostly.

So usually when a new restaurant opens, there’s a bit of a rush, then things quiet down. Not here. Any tips on how to get in? If you make a reservation about a week and a half in advance, you should be good. We take reservations from 3 to 7 every day, and we’re usually about a week out already. And you can always walk in. There might be a wait, though (laughs).

What is it you think people love so much about the restaurant? I think it’s the food, but it’s also the staff. They treat people so nicely, and people feel comfortable here. There’s a lot of people-watching, a lot of good food.

Favorite dish? The poke.

Fried rice and pork chops are the known bestsellers. I hear you have cooks who do nothing but cook rice. Yes, the kitchen is all divided into sections. If you’re on pork chops or fried rice, that’s all you make all night.

Do you cook at home? Yes, I love to cook at home. I love Italian food like lasagna, but I’m a local boy, so I love my Vienna sausage and Spam - you can’t go wrong with hot rice, or Spam and onions.

Who would you most like to see come into Side Street for dinner? My son Bryson and Magic Johnson. We are huge fans. And maybe Lynn Swann from the Steelers.

Many times when I ask people where they like to go when they’re not working, they say Side Street. Where do you like to eat when you’re not at work? Well, it’s hard, you know (laughs). But I like to go to Macaroni Grill and sit and hang out with the bartenders there, and, of course, Rainbows for the mixed plate.

James Lee

James Lee

Occupation: Managing director, Hee Hing

Where were you born and raised? Born and raised in Honolulu, went to Iolani and graduated from UH.

I usually ask people how they got started in the restaurant industry, but I know you got started at a rather early age. Yes, when I was about 6 years old I was cashiering at the restaurant, and the newspaper wrote a story about me being the youngest person “working” in a restaurant. Remarkably, people still remember seeing that story.

What is it that appeals to you about the industry? The restaurant business has always been a fun outlet for me. I enjoy seeing people happy, enjoying their meals and having a good time. And I like to eat good food — and cook too — so the whole industry is something I enjoy.

What do you cook at home? I’m pretty versatile, so it depends on the occasion. I can cook Japanese dishes, Italian, French — and Chinese dishes, of course.

What’s always in your fridge? Onion, garlic, carrots, celery — the basics for many dishes — and eggs. I like to use eggs; they’re very versatile.

Do you have a favorite kitchen tool? Yes, I cook with a wok — whether it’s Italian or Chinese, I use a wok for everything. And I have a professional 30,000 BTU commercial range at home, so that makes cooking fun!

Favorite restaurants when you’re not at Hee Hing? Hawaii has some great restaurants. I love to go to Michel’s — Philip Shaw and his staff do a wonderful job. Stage is coming along, and doing a good job. And I like Japanese food — Tokkuri Tei (Kapahulu) is a favorite.

At Hee Hing, you’ve been in business for almost 50 years, but the menu remains current. Yes, we travel each year to find out what’s happening in cutting-edge Chinese food. Basically cooking is the same — it’s how you look at the ingredients that’s key. People are eating lighter now, dishes have less sauces than they used to; there’s less or no MSG. And local produce is being incorporated into all cooking. So a lot of changes are being made, even though the dishes may seem to stay the same.

What is it that makes a really good restaurant person? Oh, it definitely starts with the heart. They have to have a genuine love of people and want to meet and greet people. Once you see that, you can teach them anything

Who has been the biggest influence on you thus far? My dad, Kin Ball Lee. He taught me the importance of hard work and sticking to it — perfect things to know in the restaurant business.

Rebecca Fineman

Occupation: Wine Manager, Brasserie Du Vin

Where were you born and raised? I was born in New York City, raised in the suburbs, specifically Bronxville, the village within the town of Yonkers, in the county of Westchester.

What started your interest in wine? When I was in graduate school, I started working in restaurants. I helped open a tapas bar in New York City and that piqued my interest. Soon after I went to Napa Valley and started asking questions - and the more questions I asked, the more questions I had. You know how that goes!

Do you think you’ve found your passion in wine? Yes, I do really love it. That’s what brought me back to Honolulu. In New York, I worked in a very food-focused restaurant, Mas (farmhouse), in New York, where the farmers came in during the day and talked to us as they dropped off food. The wines were from small production wineries - all of that helped to fuel the passion.

I hear you’re starting wine classes again at Du Vin. Yes, behind the Cellar Door is a series of classes we hold on Tuesdays at Du Vin. We’ll be exploring various topics on wine: an introduction to ... things like how to navigate a wine list ...

Do you cook at home? I’m more of a baker.

What’s always in your fridge? Almost never any “food,” but lots of butter, eggs, milk. I like to make bread, pasta, ice cream, cookies ...

Oh, what’s a good wine to pair with a cookie? It depends on the cookie, but a sweeter-style sherry would work well. And maybe a sweeter Riesling.

Favorite restaurants? Any good hole-in-the-wall. Anywhere with fresh noodles, like GoShiGo on Keeaumoku Street. And I really like town restaurant for its farm-to-table concept. And I eat Korean food a lot - a lot.

Favorite wine gadget? A really good wineglass - a Montrachet glass is perfect. And I like the corkscrew with an elbow.

Sharon Peterson

Occupation: Co-owner, Petersons’ Upland Farm, Wahiawa.

Where were you born and raised? Right here in Wahiawa, as were my father and his father and his father ... the family came over to Hawaii in 1859. James Hopper Peterson, my grandfather, started the egg farm in 1910.

Anyone who’s familiar with the farm knows that you are hands-on, old-fashioned egg producers. It’s like taking a step back in time when you arrive at the farm. Yes, we celebrated 100 years last year. There are the original houses built by my grandfather where we collect the eggs. We have a very, very old machine that washes the eggs with hot water and sanitizer, and then air-blows them dry, and then we pack them and sell them right here from the farm.

Did you grow up working on the farm?Yes. Every day after school we’d have our chores, so we’d try to do our homework and then come down and do the chicken coop chores. I always loved it and appreciated what it did for us. Farming teaches you about responsibility and discipline, and being able to work hard.

By now, most people know the value of eggs in a healthy diet. Your favorite way to eat them? I love them so many ways, but my favorite is deviled eggs with a scoop of sour cream and chopped-up green onions and a little bacon bits served up on Diamond Bakery soda crackers. That’s the best.

What’s always in your fridge? Milk. I couldn’t live without it.

Favorite restaurants in Wahiawa? Shige’s Saimin is great and Dong Yang is always good - but I love all the restaurants around here.

Anyone you’d like to see drive up the farm road for some eggs? I think my grandfather and my grandmother - I’d love to see them again, and show my grandfather that we’re still going 100 years after he began the farm.

Why do you think it’s important to support small family farms? Agriculture is the key to a community. Once you’ve lost agriculture, you’ve lost not only sustainability, but you’ve lost a lifestyle that is about taking care of people, working hard and being disciplined. When you get away from that, I think you’ve lost something very important.

Andy Baker

Title: Founder and vice president of sales, Hawaii Nui Brewing, Hilo

Where were you born and raised? Colchester, England. My family name is Crawford. William Crawford founded the Beamish Brewery in Cork, Ireland, in 1792, so I guess I am continuing the family tradition. I’ve lived in Hawaii since 1979, so this has long been home for me.

What started your passion for beer? Sampling cask-conditioned ales for the first time with my parents and grandfather in a pub in Castle Hedingham, England, in 1983. I eventually stumbled upon Michael Jackson, the Beer Hunter, late one night on TV, and the passion grew from there. Once I started selling craft beers back in the late ‘80s, I knew there was no turning back.

What’s happening currently at your Hawaii-based breweries? We’re making a major capital investment to improve our bottling capabilities. By February we should have completed installation of a new bottling line that will allow us to bottle our specialty beers, offer many of our six-pack products in 22-ounce bottles and enhance the quality of the final packaged product. This will certainly cement our position as Hawaii’s only bottler of beers.

Is it possible to have a favorite beer, or is it like wine - there are so many that are wonderful? Beer, like wine, is all about personal taste. I like different styles of beer with different foods and/or settings. I love a rich Porter with a bowl of Portuguese bean soup and sourdough bread on a cold, rainy night.

What’s a good beer for Pacific Rim food - a typical “Hawaii” beer, if you like? I think our Hawaii Nui Kauai Golden Ale is the perfect beer for Pacific Rim cuisine. It’s light-bodied with outstanding citrus fruit esters from the Amarillo hops that we use - very tropical!

Do you cook at home? Yes. Quick and simple pasta and chicken dishes are the norm. But I’ve learned that being creative in the kitchen doesn’t have to be intimidating and time-consuming.

What’s always in your fridge? The normal staples (eggs, milk, bread, etc.) but little or no beer. I keep samples from multiple bottling runs along with an assortment of beer styles from other brewers at a top-secret location!

With whom would you most like to sit down and have a beer and a conversation? My Uncle Sturrock Ross from Dundee, Scotland. The man could carry an intelligent conversation about anything - politics, history, sports, you name it!

Anything about you that might surprise people? I love to hike into the mountains of Oahu and Kauai and go fly fishing.

We’re only a few weeks away from Valentine’s Day, when people typically celebrate with champagne. Is there a romantic beer? Absolutely. Try the Cantillon Rose De Gambrinus. However, fair warning: The label is a little racy! It’s available at Whole Foods in Kahala.

 

Brett Villarmia

Age: 39

Title: Chef de Cuisine, Bali Steak and Seafood Where were you born and raised? I was born in Wichita, Kan., and raised in Hawaii.

Earliest food memory? Eating Japanese chocolate lollipops shaped like cartoon characters.

First industry position? Part-time cook at Cinnabon in Pearlridge. I quit because I wanted to add more to the recipes (more vanilla in the frosting, more cinnamon in the brown sugar). I wasn’t really a recipe follower.

What started your interest in cooking? I was the guy always putting together the backyard barbecue. Mine became so popular that I began to realize how much I loved to cook for people.

Where do you like to eat when you’re not working? I enjoy eating everywhere, but Yakiniku Million Restaurant is one of the places where I have to eat at least once a week.

Do you cook at home? I do. I enjoy local comfort-style food, so lots of shoyu chicken, beef stew, chili with mac salad and kim chee.

What’s your best at-home dish? Roasted baby beet salad tossed with pickled mustard seeds and served with liquid goat cheese. So simple, but tasty.

What’s always in your fridge? Chili sauce, eggs, butter, some type of artisnal cheese and Kewpie mayonnaise.

Favorite kitchen gadget? Micro plane zester.

With whom would you most like to have dinner at Bali? My grandmother. She’s the person who inspired me and encouraged me to become a chef.

Anything about you that might surprise people? I eat a peanut butter and guava jelly sandwich every day for breakfast.

Roberto Los Banos

Age: 43

Title: Executive Sous Chef, Hilton Hawaiian Village.

Where were you born and raised? Waialua and Pearl City.

What’s your earliest food memory? Grandma making bread and leaving it on the wall outside our Mokuleia beach house to rise. Another great memory is when I used to go spearfishing with my dad at Mokuleia.

First job in the industry? Old Orson’s at Ward Warehouse - my job was to peel 200 pounds of shrimp and clean 100 pounds of calamari eight hours a day.

What prompted you to start cooking? I became a dad right out of high school and needed a job right away, and so I got the job as prep cook at Orson’s.

You’ve seen some changes at Hilton Hawaiian Village in recent years, particularly at Bali, HHV’s signature fine dining restaurant. Yes, when I was the chef at Bali it was more of a Pacific Rim menu. Today it’s evolved and is now a great steak and seafood restaurant. We have a fabulous chef, Brett Villarmia, who brings a new rejuvenation and excitement to Bali.

Favorite dish on the menu there? Rib-eye steak.

Where do you like to eat when not at work? My mom’s house - I really love mom’s cooking

Do you cook at home? Yes, I prefer simple comfort foods, like oxtail soup. I just made loco moco for my boys this morning.

Best dish? My favorite dish at home is oxtail soup.

What’s always in your fridge? Chili pepper water.

Favorite kitchen tool? A multipurpose Chinese cleaver.

Anything about you that might surprise people? People think I have this really strong chef attitude, but I’m actually a softy inside.

 

Isaac Bancaco

Title: Executive chef, Humuhumunukunukuapua’a restaurant, Grand Wailea, Maui

What sparked your interest in cooking?I love to eat great food! As far back as I can remember, I was always fascinated by the diverse aromas of my grandmother’s kitchen.

How do you describe your cooking style? I cook what I ate as a kid growing up on Maui. My heritage derives from five different cultures. I take those flavor combinations and ingredients, and put a modern twist into the food I create now.

Tell us a little about the food at Grand Wailea’s signature restaurant Humuhumunukunukuapua’a is a thatched-roof restaurant that appears to float on a million-gallon saltwater lagoon that’s home to more than 2,000 fish of different species. The cuisine reflects the décor, offering a wide range of fresh from-the-sea delicacies like carpaccio of Japanese hamachi, hand-caught Kipahulu spiny lobster and crab-crusted Hawaiian hapu’upu’u (sea bass).

Do you cook at home? My favorite thing to cook is a ribeye. I simply season it with alae salt and pepper and slap it onto the grill with kiawe wood burning below. It goes well with hot rice, tako poke, chili pepper water and an ice-cold beer.

Favorite restaurants when you’re not working? I’m a regular at Grandma’s Coffee House in Kula, Maui, for breakfast. Great coffee, coffee cake and gourmet crepes. It’s been there for more than 50 years.

Recommended dishes at Grand Wailea? Bistro Molokini’s Shrimp and Kobe Beef Burger or our slow-braised beef short ribs.

What’s always in your fridge? Eggs, milk, yogurt, soy sauce, beer.

With whom would you most like to have dinner? Dr. Seuss. I remember being amazed by his stories when I was a child, and now that I am a new father, I share those stories with my son and have found a new fascination with them. I would definitely like to have his version of green eggs and ham.

Anything about you that might surprise people?My passion is fishing. Ulua fishing, bottom fishing on the boat, skin diving ... if there’s ocean and fish, you’ll find me nearby. Our family mission statement is “Catch it, clean it, cook it!”

Best thing about being a chef?The opportunity to communicate and connect with people through a medium I am passionate about. After being on the Mainland for 10 years, I was constantly defined by two things: my culture and my profession. Luckily, they blend well together with really amazing and tasty results. Some of my most-valued relationships are with people who were initially guests at restaurants where I worked.

 

Rachel Cordeiro

Title: Manager, Honolulu Coffee Co. (Bishop Square location).

Where were you born and raised? Southern Oregon.

What started your interest in coffee? I originally wanted to be a musician and played for the North State Symphony for several years. There’s a really popular drive-through coffee shop in the community where I lived in Oregon, and I started working there and immediately enjoyed the interaction with people - and the coffee. I managed it for six years before coming to Hawaii.

What is it about coffee that attracted you and made you want to change careers? I love interacting with people, making them happy and giving them great coffee. I believe the saying, “if you do what you love you won’t work a day in your life,” and working with coffee is definitely something I love.

What made you move to Hawaii? My husband’s family is here, and we’d always talked about coming here. I stopped by Honolulu Coffee Co. one time and was so incredibly impressed with their coffee. I wanted to be a part of a great work environment, so when we moved here, this was it!

And now you’re not just selling coffee anymore. Yes, we’ve just added chocolate to our collection. The chocolate connoisseurs who’ve tried it are really excited. We’re using Valrhona chocolate and local ingredients like Hawaiian salt, ginger and macadamia nuts. We have a lot of really interesting combinations. And right now we have gingerbread men - and a great new coffee barbecue rub.

What is absolutely essential in making a great cup of coffee? You have to get the measurement right, the ratio of coffee to water. So many people just dump any amount of coffee in. For our coffee, for example, it’s 2 tablespoons for every 6 ounces of water.

Best kitchen gadget you can buy a coffee lover for Christmas? It’s nice to have a grinder. Freshly ground coffee tastes best.

What’s always in your fridge? Apples and pickles.

With whom would you most like to have coffee? My husband David. He’s my best friend and makes me laugh so much.

 

Mark Ellman

Occupation: Chef/owner Mala Ocean Tavern and Mala Wailea, Maui.

Where were you born and raised? Los Angeles. I came to Hawaii in 1985.

What started your interest in the culinary world? My dad was a wholesale meat salesman and he got me a weekend job flipping burgers at a place called Texas Tommy’s. I loved it. You could eat for free and I seemed pretty good at it. I started at $1.25 an hour.

When you came to Hawaii you quickly became established as a popular chef. Yeah (smiles). I worked, as everybody does on Maui, for Bob Longhi. I had a great couple years working for Bob. Then we opened Avalon and shortly after started Maui Tacos in 1993. We had 20 stores before we sold the chain in 2009.

Is Mala the baby that you don’t want to grow up? Yes, for many reasons. I love the fact that people in the community come in two or three times a week to feed themselves and they don’t have to spend a lot of money.

You’ve always had a lot of strong celebrity support. Yeah, we’ve been lucky. At Mala we have Shep Gordon, Clint Eastwood, Alice Cooper, Don Nelson and a bunch of other good people. We’re looking to open a kind of seafood shack next to Mala.

Do you cook at home? Absolutely. Our favorite dish is tarragon roasted chicken stuffed with lemon garlic and fresh tarragon. With some good crusty bread and a bottle of wine, it’s perfect.

What’s always in your fridge? Milk for coffee, Greek yogurt, good-quality cottage cheese, good dressings, fresh dates, raspberries and blueberries.

With whom would you most like to have dinner? Anthony Bourdain might be the most fun! His book Kitchen Confidential is not only fabulous, it is completely true. That book is every chef.

What might surprise people about you? I’m a yogi, and I’m practicing to be a good person every day!

Kaleo Adams

Kaleo Adams

Age: 32

Occupation: Executive Chef, The Waikiki EDITION

Where were you born and raised? Wailuku, Maui.

What started your interest in cooking? I started out in the industry after high school. I was lucky enough to meet Jordan Nagasako, owner of Nagasako Fish. I started out by packaging and delivering fish to restaurants and hotels around the island. The fish cutters were awesome there, so I learned how to cut all local fish. I did this until the urge to be in the kitchen was overwhelming.

First job in the industry? Cook 4, on-call position at The Grand Wailea Hotel, Resort and Spa.

How do you describe your cooking style today? Modern American with subtle Pacific Rim influences.

You recently returned to Hawaii to begin your new position at The Waikiki EDITION. Were you surprised at how far the farm-to-table movement has come? Yes! And I feel that it is so important for a lot of reasons. Chefs need to have a relationship with farmers. I now go to the farmers market at KCC, which I think is amazing. It’s just not so easy to get through the crowds when you are trying to buy stuff for a hotel. I also think it is important that people know where their food comes from and who it comes from. We need to have that connection.

Do you cook at home? Yes, but my wife is probably a better home cook than I am.

What’s always in your fridge? Champagne, some kind of German beer … I like the smaller bubbles. I am a sucker for cheese.

Favorite local restaurants? Ramen Nakamura for oxtail ramen, V Lounge for pizza. Town, because it’s ingredient-driven. Kohnotori for izakaya. Tonkatsu Ginza Bairin for the obvious.

With whom would you most like to have dinner, and where? Both of my grandfathers. I never knew my dad’s father, and my mom’s dad was a chef. I would love to be able to pick his brain.

You have several dining outlets at The EDITION. Which is best for lunch? I enjoy the Private Sunset Beach under the umbrellas with the sand in your toes.

Sal Bruno

Profession: On Premise Sales Manager, Paradise Beverages.

Where were you born and raised? Born in Tucson and raised in Brooklyn. I came to Hawaii in 1989.

What started your interest in the food and beverage industry? Like a lot of people, when I graduated college I had no real idea what to do. I interviewed with Seagrams and was offered a job, and I took to it right away.

What are some of the tricks of the trade? Most of the job is about selling yourself, offering really good service — and having a lot of energy!

Favorite places to eat and drink? (Laughs) My job is about going out, so there are really too many to mention! I would be remiss if I didn’t mention Chart House — a wonderful place to go. Side Street, 3660 — the usual places that are fun, with good food and great staff. I live in Kailua, so I sometimes go to Kailua Town Pub. Actually, I love going out. The trick I learned long ago is to pace yourself. When I do stay home I love to cook, mostly Italian food. I have a specialty dish that people love: It’s a traditional sausage and pepper dish. I’ve embellished it with potatoes and peas … lots of garlic.

What’s always in your fridge? Surprisingly, not much alcohol. I always have to have garlic, onions and olive oil, the staples of Italian cooking.

Who’d you most like to sit down and have a beer with? Bill Clinton. He is a real character, and I think he would be such an interesting person to talk with about almost anything. I’m not really a political guy, but I think it would be an enjoyable conversation.

Anyone been a big influence on you thus far? My dad. His work ethic, for sure. He worked two jobs his whole life to take care of us. His influence stayed with me, and I still take care of my mom.

Can you suggest something that we might want to try this holiday season? Most of the craft beer suppliers make Christmas beers every year, and they are only around for a short period of time. They are wonderful, spiced, hoppy Christmas ales, and because they’re only available at this time of year, they make for great pairings with holiday food — and as gifts for beer lovers. Microbrews and craft beers have such strong characteristics that it’s fun for people to taste different ones and find out which flavors they like.

Mona K.Wood-Sword

Occupation: Publicity and marketing consultant, IKAIKA Communications

Where were you born and raised? I was born and raised in Honolulu, but spent several years living in Japan. It surprises people when a Hawaiian-Chinese-Caucasian girl who graduated from Kamehameha starts jabbering away in Japanese.

Your “powerful little PR company” keeps you in the limelight. Between restaurants and hit TV shows, you’re incredibly busy. How do you take down time? My hubby Max Sword and I love traveling and movies, and I also love skydiving (did it for an E! Wild On episode and have been hooked ever since!), tennis, interior decorating, reading (Victorian novels are my fave!) and doing crosswords. My mind tends to race with ideas 24/7, so I need to focus on something totally unrelated to work to relax.

Are you more of a foodie now than when you began? Definitely. I’ve worked with several restaurants in recent years, including Wolfgang’s Steakhouse by Wolfgang Zwiener and the soon-to-open Il Lupino Trattoria & Wine Bar, so I am a lot pickier now because I notice things I didn’t before. Knowing what goes into every little detail before the food gets to your table makes you really appreciate the finer things. Wolfgang’s general manager Bill Nickerson is the best in the business and has been a great teacher for me.

Are chefs and restaurant managers much more aware of the media nowadays, or do you still need to help and coach them? Seasoned chefs and restaurant managers are very aware of the power of the media. But I do provide media training for less-experienced clients. Chefs are artists in their kitchens, but being in front of a camera or writer can seem daunting. I always stress that they “just be themselves,” and I’ve found that they learn fast and usually end up loving the spotlight.

Aren’t you tempted to eat at Wolfgang’s all the time? I am so proud to represent such an awesome restaurant as Wolfgang’s Steakhouse … and that’s not just the publicist in me saying that. I do eat there often, at least twice a week, but try not to have meat all the time. One of my favorite lunch items is a custom dish I like to call “the Mona special” — Caesar salad topped with our seared ahi — yum! And I love the weekend brunch at Wolfgang’s, where we offer Eggs Benedict made with filet mignon!

With whom would you most like to sit down to dinner? My father, Arthur Ka‘imi Wood. He passed away last year, and I miss him so much. I’d love to sit down at Kenny’s or Zippy’s with him and enjoy a simple meal, talk story, tell him I love him, again, and treasure every minute.

Goran Streng

Occupation: Chef/owner of Tango Contemporary Cafe

Where were you born and raised? Just outside Helsinki, Finland.

What started your interest in cooking? At the age of 13, I decided I wanted to be a cook. My plan was to work on a ship so I could travel and see the world.

The design and some of the dishes at Tango have a European influence. Do you describe the food as Scandinavian? I usually describe it as Euro Bistro with some Scandinavian touches. It’s what we think of as “real food.” Just simple, pure and close to nature, like Finnish design.

You are open for three meals a day. What are some of the most popular dishes at breakfast, lunch and dinner? At breakfast we have six different Eggs Benedicts, and they are really popular. At lunch we have a series of daily specials, like our Thursday Kulana Big Island Kobe Beef Pastrami Sandwich, or our Friday Crab Cake Sandwich on a nori roll. At dinner the Hamakua Mushroom Risotto and Five Spice Braised Beef are really popular.

Where do you like to eat when not working? I’m always working, but the times we have gone out lately we’ve been eating ethnic food at Super Pho in Kaimuki or Phuket Thai by my place, where the sticky rice is good.

Do you cook at home? Hardly ever, although I did some cooking with my son and his girlfriend when they were home for the summer. They are foodies.

What’s your favorite kitchen implement? A large (and by large I mean large) cutting board that is big enough to hold all prep for a dish, and a good, sharp chef’s knife. I don’t use gadgets.

Anything about you that might surprise people? I like architecture and design. I did my own drawings for my home in Nuuanu. I designed the kitchen for the Leeward Community College culinary program, and I designed my own restaurant.

Who’d you most like to see in Tango for dinner? Anthony Bourdain and Gordon Ramsay.

 

Laura Palace

Occupation: Executive Pastry Chef, BLT Steak, Waikiki

Where were you born and raised? The Bronx, N.Y.

What got you interested in the food industry? My mom. She loved to cook. She was just such an inspiration to me. She still cooks, and she makes me compete when I go home - although she doesn’t really know she does! She used to make this incredible chocolate cake. I can still remember eating it.

Where did you train? California Culinary Academy. I went to Boston College first, then culinary school, then I moved a lot for seven years working in restaurants.

Was pastry always your first love? Yes. As soon as I got a position in a French bistro, I knew that was exactly what I wanted to do.

What appeals to you about baking? I just love following a recipe and making sure it turns out perfectly every time. I love what we can do with chocolate, butter and sugar.

Do you cook at home? Yes. But my kitchen is too small right now.

What would you make if friends were coming for dinner? I like to do theme nights. I like to do Italian food: lasagna, stuffed shells ... Mexican food ... I did a Greek Christmas a few years ago ... anything that inspires.

What’s always in your fridge? Twelve different hot sauce bottles, Vegenaise, really good bread and cheese.

For whom would you most like to create a dessert? My mom and my dad, because they’ve never really seen me at work here. And Derek Jeter, just so I could meet him ... and maybe woo him in.

Anything about you that might surprise people? I’m an identical twin. My sister and I went to the same college and majored in the same subjects.

 

Daniel Skurnick

Occupation: Executive Pastry Chef, Morimoto Waikiki

Where were you born and raised? New York, outside the city on a farm near the Hudson River. But I spent a lot of my youth in Hawaii.

What sparked your interest in the culinary arts? I started cooking at about 16. Honestly, it was before the TV Food Network and people thinking it was hip to be a chef. It was just one of those jobs. I had no idea that it would become glamorous.

You’ve worked in some very famous, cutting-edge restaurants. Will you name a few? Gramercy Tavern, Boulud, The River Café in New York and Buddakon. And, of course, Morimoto.

Do you cook at home? I might go home and grill a steak or cook, but you won’t find me baking cookies or making dessert. My idea of a great gift is a pound of bacon, not a box of cookies!

What’s always in your fridge? Vanilla beans, young coconut water, Crystal Louisiana hot sauce, sesame oil, bean paste ... you crave salty things when you eat sugar all day long.

For whom would you most like to make dessert? Antoine Careme, who was really one of the first “rock star” chefs. He was born in the 18th century. It would be interesting to chat with him about his philosophy and his insane desserts.

Anything that would surprise people about you? I lived in Thailand with a migratory hunter-gatherer tribe for a year. And I know how to work in a foundry. I know how to melt.

Where do you like to eat when you’re not at Morimoto? I miss KC Drive Inn and the waffle dog! Liliha Bakery is delicious - a real classic. And Ono Seafood over on Kapahulu for their poke bowls and tako.

 

Mattson Davis

Age: 45

Profession: Executive management in the wonderful craft beer world (Kona Brewing Co.)

Where were you born and raised? Born in Milwaukee, raised in Spokane, Wash. I call myself a Northwest kid as I lived in Seattle and then Portland. But I’ve spent a third of my life in Kona!

What got you interested in the beer business? I was in Portland during the early days of the craft brewery revolution, working in the restaurant industry. During that time I served and learned a lot about beer. Oregonians are justifiably proud of their beer heritage.

Kona Brewing has been such a success story in a field that’s very competitive. What are its strengths? A commitment to high quality, to supporting retailers and to the community. And we have always hired salespeople who can deliver our consistent message: Liquid Aloha, Always Aloha.

What people may not know, is how “green” a company you are. Can you give us an idea of some of the green technology you use day to day? We’re Hawaii’s only green-certified restaurant. We divert 90 percent of our waste, and we just installed a solar system that will give us 60 percent of our power needs. More than 75 percent of our produce at our restaurants comes from the state of Hawaii, and we brewed the first certified organic beer in Hawaii.

Is beer your drink of choice? Yes. Our Kona Longboard Lager is a favorite. What’s always in your fridge? We have a kegarator (mini beer keg) with two Kona brews on tap - my wife’s favorite beers are Fire Rock Ale and Black Sand Porter, so she takes the keg and we have Longboard Lager in the bottle.

With whom would you most like to sit down and have a beer? Barack Obama. I was fascinated how powerful a role beer played in his decision to meet with Harvard professor Henry Louis Gates and police officer Sgt. Joseph Crowley last year. I think the “beer summit” shows he is a master of communication.

Where do you like to eat when you’re not at KBC? The Beach Tree at Four Seasons Hualalai for locally sourced items like Big Island beef. On Oahu, my favorite restaurant is 12th Ave. Grill, where Kevin Hanney makes an incredible sauce for pork with our Pipeline Porter.

Has anyone had an influence on your life thus far? Cameron Healy, founder of Kona Brewing Co. He’s an excellent mentor, partner and friend. He’s not one to give you the answer, but is willing to let you figure it out. Teach a man to fish ...

Anything about you that might surprise people? I enjoy taking high-performance driving school courses and collecting classic pens and watches.

 

David Yamamoto

Occupation: Chef/Partner Kahai Street Kitchen

When did you discover an interest in cooking? I’ve always been interested in cooking, even when I was a little kid. I cooked from an early age. I’d watch my dad make all the great holiday meals - at New Year’s he’d make everything: sashimi, tempura, ham, turkey. I’ve enjoyed it as long as I can remember.

What was your first job in the industry? Dishwasher, and then I went to school for a while. I started working at restaurants like Roy’s, L’uraku, and I was inside the airlines for a while, too.

Did you always have an idea to kick up the plate lunch? Yes, I did. I always thought something like this would be good - comfort food done really well. I always thought it could be a good thing.

Where do you like to eat when you’re not working? I pretty much like to go everywhere I can and try everything. From Kakaako Kitchen to Roy’s to Alan Wong’s to fast food ... just to see how everyone does stuff, to see what’s happening and what’s out there.

Do you cook at home? Well, sometimes. I used to cook before, but I don’t really have the time anymore. My wife does all the shopping and is kind of responsible for the food at home now.

What’s always in your fridge? Just regular kinds of things, the basics like milk and cheese and fresh fruits - everything pretty much has to be fresh.

Who would you love to see come into Kahai Street Kitchen for a plate lunch? Maybe the governor.

Any dreams for your gourmet plate lunches that you haven’t yet realized? Yes. I’d like to make the whole thing bigger. It would be nice to make comfort food a little fancier and still keep it a very good price.

 

David Nagaishi

Title: Operations Manager, Ocean House Waikiki

Where were you born and raised? Honolulu

What sparked your interest in the food and beverage industry? Oh, man. Way back when I was a little kid, we’d go to the Islander baseball games and my friend’s mom worked at Kuhio Grill. After the game we’d walk up and drink soda and wait for her to finish. One day the dishwasher broke and the manager came out and asked us if we wanted to earn some money washing dishes. It was fun!

Did that start your career?

Yeah, I think so. I enjoyed watching the waitresses battling it out, the servers and the whole thing. When I was old enough I started bussing tables and worked my way up like a lot of people.

What is it you like about the industry? I like every part of it. There’s a rush of “what’s going to happen next.” No one customer is the same, no two days are the same. It’s about making people happy, I guess.

What do you look for when you’re hiring? First thing is appearance. You have to look appealing and have a good personality. I like people who love people. And I like to hear the energy in their voices.

How would you describe Ocean House to people who’ve never been? We’re right on the beach in Waikiki. There’s a nice, relaxed plantation feel and we have fine dining touches but without the fine dining prices. And we have great food.

With whom would you most like to have breakfast/dinner at Ocean House?

Hmm, I guess President Obama and his family would be nice.

Do you cook at home? I love to cook. If you were coming for dinner, I’d most likely make pan-seared steak, garlic shrimp and homemade mashed potatoes.

What’s always in your fridge? Milk, eggs and lots of hot sauces and chili peppers. I like food to be cooked and then spiced so it’s multi-dimensional.

Anything about you that would surprise people? I like to kayak fish. Lately I’ve been catching a lot of opelu right out here in Waikiki, and weke.

 

Dylan Ching

Dylan Ching
General manager, Duke’s

Where were you born and raised? Born in Honolulu and raised on Maui.

What got you interested in the food and beverage industry? My family has always worked in the business and I was exposed to it at a young age. My mom and my uncle have worked for T.S. Restaurants for 28 years.

You come from a long line of sporting “heroes” and you’ve played and coached football (played for Kamehameha, then played professionally for the Saskatchewan Roughriders and was an assistant coach at Kaiser High). Does your pedigree help in running a restaurant? The restaurant is like a sports team. You have all of the positions - coaches, managers, owners, fans - so it is an easy crossover. Football is a very difficult sport both mentally and physically, so whatever else comes along doesn’t seem as hard to overcome.

What do people expect when they come to Duke’s? They expect “postcard” Hawaii. It is our job to make that experience real for them. We also have a reputation that we need to live up to, which can be a challenge in itself. What I feel we do best is exceed those expectations.

Does Henry Kapono still play on Sundays? Yes, he does. It is a staple for our guests, and many of them plan their vacations around “Duke’s on Sunday.” Henry Kapono is such a big part of the Sunday experience at Duke’s. We are very thankful for him.

Where do you like to go when you’re not working? My wife and I love to go to 12th Ave. Grill. On special occasions we go to Alan Wong’s, and we like to eat downstairs in the bar at Roy’s in Hawaii Kai. For quick stuff, I like Yama’s for Hawaiian food (kalua pig with long rice and fresh poi) and Diamond Head Grill for plate lunch (mochiko chicken and mac salad) after surfing.

Do you cook at home? I cook at home about three to four times a week. I use whatever is in the fridge. My mom and dad were so good at that when I was growing up that I just picked it up from them.

What’s always in your fridge? OJ, leftovers, tortillas, sandwich stuff. Who would you most like to see come in to Duke’s for dinner or drinks at the bar? President Obama.

Personal sporting heroes? My mother (surfer Laura Blears) and my grandfather (wrestler Lord “Tally Ho” Blears).

Anything about you that might surprise people? I love baseball more than football.

Darrell T. Aoki

Occupation: Executive Chef, Hawaii Kai Retirement Community

Where were you born and raised? Born in Wahiawa, raised in Waipahu.

What started your interest in the food and beverage industry? From about the age of 4 I would help my mom cook my dad’s breakfast and also prepare his lunch for work every day. My mother was a cafeteria manager, and as I grew up, it was my responsibility to prepare meals for the family.

First job? Zippy’s. I started as a dishwasher and worked my way up to management.

Earliest food memory? The fresh lobster my dad would catch at the North Shore and bring home to the family.

You recently won a coveted award in your industry, Holiday Retirements Chef of the Year. You were named best chef at the annual Food Service Culinary Conclave in New York. Congratulations! Thank you. The award is given to one chef out of 315 community chefs annually. There is a list of criteria that you must follow to be considered. And then there are approximately 25 chefs chosen out of 315 to attend the Culinary Conclave held in New York every year. It was quite an honor.

How have meals for older people changed in past 10 years or so? We try to keep the meals healthy and well-balanced. We are utilizing more fresh fruits, vegetables, protein and herbs and are cutting back on sodium, preservatives and items with saturated fats and oils.

What’s the biggest challenge of your job? Satisfying the likes and dislikes of 350 residents for three meals a day, 365 days a year! I enjoy the challenge.

Do you cook at home? I cook almost daily when I am at home with my 5-year-old daughter.

What’s always in your fridge? Eggs, assorted cheeses, butter, garlic and poke.

 

Audrey Kamiya

Occupation: Outlet manager for Beachhouse at Moana Surfrider

Where were you born and raised? Los Angeles. I moved to Hawaii in 1984 and began working at the Moana in ‘86.

What started your interest in the food and beverage industry? I didn’t really imagine that I would end up working in the industry, but I ran a flower shop for eight years and I always enjoyed working with people. I also owned a karaoke bar, so I had a pretty good insight into that side of the industry.

I think it takes a really special kind of person to work in hospitality. (laughs) Oh, yes, you certainly have to love working with people.

What do you eat when you come to Beachhouse for dinner? I love the rib eye or the catch of the day.

Do you cook at home? I used to bake a lot. But now I don’t have time. I spend most of my time here!

What’s always in your fridge? Beverages, juices, fruits and a variety of sandwich ingredients.

Favorite restaurants? Café Miro. And I love Japanese food. But it’s hard to find a more relaxing place to be than on the veranda here for afternoon tea.

With whom would you most like to have dinner at Beachhouse? I think Johnny Depp. He’s been here three times recently and I’d be interested to see what it is about the restaurant that makes him keep coming back.

Anything that might surprise people about you? I have my professional name in Kabuki (the Japanese art of dance and drama). It’s a great creative outlet. I studied and danced for years, but nowadays I’m on extended leave as I don’t really have the time.

 

Dave Campbell

Occupation: Brewer, Sam Choy’s Big Aloha Brewery

Where were you born and raised? Oahu. Graduated from Punahou.

There seem to be a lot of good beer coming out of Hawaii these days. There truly are. Hawaii has some excellent craft brews, and the standard here is very high. When people come to Hawaii, if they know anything about craft beers, then they expect to taste a high-quality brew.

Is brewing beer more of a creative expression or a scientific one? I think that brewing technique is inextricably entwined with creativity. My own technique was established years and years ago, but creativity allows me to continually augment it. Technique provides the framework and creativity keeps it interesting.

What’s the key to a successful brew? Keeping it clean and maintaining a balance among the different ingredients, flavors and beer characteristics.

Favorite place to eat? At home with friends and heavy pupu. Boiled peanuts, poke, edamame, smoked marlin, sliced steak and sausage can’t be beat. I am always up for dining at town restaurant, where Ed Kenney and Dave Caldiero always do a killer job.

What’s always in your fridge? Tortillas, hummus, feta cheese.

No beer? No. People are always surprised at how little I drink. I haven’t had a hangover in years.

Who has been influential in your life thus far? Dr. Paul Farnsworth. He had a big influence on my brewing style. Originally from Burton-On-Trent, he came up through the ranks of Bass and ultimately ended up consulting and teaching brewery science. What I learned from him is the British method of brewing that stresses simplicity.

Who would you most like to see come into the Big Aloha Brewery for a beer? Keith Richards, Shaun Tomson, Mark Richards, surfers and rockers. Michael Jackson (the beer guy) would have been great. I did drink a beer in here with Ron Wood one time, which was cool.

Andy Le

Occupation: Sous chef, Chef Mavro

Where were you born and raised? In Hawaii. I went to Saint Louis High School and graduated from the Culinary Institute of America.

Who influenced your cooking style? Pretty much my mom. She is an awesome cook. There’s something that connects me to my Vietnamese culture through cooking. That’s what made me want to be a cook. It took a lot of convincing because my mom didn’t want me to follow this career path.

Your earliest memories of food? Just of my mom cooking Vietnamese food for our family. She’s the youngest of 13 children and she’s a completely self-taught cook.

Has she been to Chef Mavro? Yes, she has been. I think she liked it!

What was your first restaurant job? This is it. I came from the CIA to Chef Mavro. Who would you most like to see come to the restaurant for dinner? Just friends and family. I think that’s mostly what food is all about.

Do you cook at home? When I can.

What’s always in your fridge? Parmesan cheese, fish sauce and lots of fresh herbs. Where do you like to eat? Simple places. I like a good pizza. V Lounge has really good pizza. And I like Sweet Home Café across from Stadium Park.

What inspires your cooking? My heritage is becoming the inspiration, I think. I’m realizing that I feel the connection with Vietnamese food, and I want to explore that and make elegant food.

Anything about you that might surprise people? That I’m really good at relaxing. I have two personalities: one for work and one at home.

What’s the biggest challenge in the kitchen? I think the time constraints of a busy restaurant. It’s just so much of a challenge to be perfectly consistent every single day.

Chef Jose“Pepe” Vega

Occupation: Operations Director, Maui Tacos Hawaii

Where were you born and raised? Born and raised in Tepatitlan, Mexico. I moved to Oahu when I was 18.

What started your interest in cooking? My mom was a chef who had her own cooking school. Back then, women were the only students. I was shy and did not like being the only guy, so I refused to go in the beginning. But I was the oldest of my brothers and had to help Mom with her business. I enjoyed the cooking part and became interested in creating my favorite dishes.

First restaurant job? Outside of my mother’s school, my first restaurant job was at Compadres Mexican Bar and Grill in Ward Centre. I started in 1985.

Where do you like to dine out? I like Saigon Cafe on Maui, Mala Ocean Tavern, Da Kitchen in Kahului, Alan Wong’s and Poke Stop. I love ethnic foods.

Favorite dishes at any of those restaurants? Poke from the Poke Stop, Alii Mushrooms from Mala Ocean Tavern, Rice Pots from Saigon Cafe and anything from Alan Wong’s menu.

Do you cook at home? Yes, I love to cook for friends and for my church. What’s always in your fridge? Salsas or produce to make salsa, pestos and chimichurri.

Favorite dish that your mom used to make? Tamales - but it was painful for me. We had to stir the corn masa by hand and it was hard for a kid of my age. But, in the end, the reward was worthwhile. Those tamales were wonderful. Just thinking about them makes me hungry: fresh white-corn tamales or sweet tamales, mmmmm.

I imagine lots of famous people have had dinner at Maui Tacos. Any favorite celebrity who’s been to the restaurant who you’d like to come back? Helen Hunt is very cool.

What about you might surprise people? My honesty, my work ethic and how lovable I am! And that I’m part of a leadership group in my church, Hispanic Catholics of Maui.

(On Oahu, Maui Tacos is located in Waikiki, Kailua and Mililani.)

 

Hiroshi Fukui

Occupation: Executive Chef, Hiroshi Eurasion Tapas

Where were you born and raised? Yokohama, Japan. I moved to Maui when I was 12 years old. My father was from here, and he and I both had dual citizenship. My mother died when I was 11 and my father decided to move us to Hawaii.

Was your father a good cook? Yes. He cooked at the Royal Hawaiian and the Sheraton. He cooked simple things like turkey tails, which I’ve tried to re-create, but they never come out the same, of course.

First job in the industry? I started working at Furusato, Waikiki, as a dishwasher. We were doing 600 covers a night, so it was tough. I watched the chef and decided I wanted to create things like he did. As soon as I started cooking, I knew it was what I wanted to do.

What’s the difference between your training and how you teach your students? It was strict back then. You couldn’t write down the recipes, you had to watch. Nowadays I have an open book when we’re training our guys. And there’s a lack of discipline, I think, in the younger generation.

 

Do you cook at home? Not much. I hate to cook for myself.

What’s always in your fridge? Romaine lettuce, alfalfa sprouts, Japanese salad dressing from Don Quijote and frozen chicken breasts.

Favorite kitchen gadget, next to your knife? Skewers. I always have them in my pocket to test the consistency of fish.

Favorite restaurants for comfort food? Rainbow Drive In and once in a while Grace’s. If I’m out really late I go to Zippy’s and eat their no-bean chili frank with brown rice.

Who’d you most like to see come to Hiroshi’s for dinner? Last week I had the honor of meeting Johnny Depp at Apartment3. He said he’d come by for dinner, so I hope he does.

 

Kelly Sanders

Title: General Manager, Sheraton Waikiki

Where were you born and raised? Pocatello, Idaho. People are always a little shocked, but growing up in a small town and working summers on the farm really prepares a person for life and understanding what hard work is all about.

What got you interested in the food and beverage world? After college, I partnered with three of my friends and we picked up a restaurant in Sonora, Calif. We did so well that eventually we picked up three restaurants in Texas and then opened one in Salt Lake City. It’s funny now to look back on those days, being 23 years old, working 18- to 20-hour days. The passion and excitement of creating something that people love was what made it all worthwhile, and everyone loves food, so it worked.

How do you approach a new project? Are you a bigger picture or details guy? With the revitalization of Sheraton Waikiki we had to look at the bigger picture and how we would create the new “soul” of Sheraton Waikiki. In the beginning we settled on three key words that would guide us as we re-created this amazing new resort. Those words were “Contemporary,” “Sophisticated” and “Hawaiian.”

Do you cook at home? Being single, it is tough to cook for one, and running the resort leaves little time to really keep the house stocked with fresh food.

What’s always in your fridge? Cheese, fruit ... snacks really. I am a healthy eater, so never junk food.

Favorite restaurants when you’re not at Sheraton? Honestly, I have three: First I love Azure at the Royal Hawaiian (and not just because it is another Starwood Hotel). The food and service are amazing and I think they have truly created something very special. Next, Le Bistro (Niu Valley) - I love it! From the amazing cuisine to attentive service, it is always a treat. And can’t get enough of Thai food, so at least once a week you will find me at Phuket Thai.

With whom would you most like to have dinner at Kai Market? I think it would be amazing to have one large dinner party with people who represent the seven cultures that Kai features. It would be amazing to enjoy the food, but also to talk story about the old plantation days and the history of Hawaii.

 

Maka Kwon

Executive Chef, Sarento’s at the Top of The “I”

Where were you born and raised? I was born in Wahiawa. Went to McKinley High School, then culinary training at Gros Bonet in Honolulu. What is it that appealed to you about life in the kitchen? Being creative. You create things, you have fun, plus it’s always exciting in the kitchen. All of that made it more attractive to me than working in the front of the restaurant.

What was your first job in the industry? Busser and waiter at Padovani’s Bistro and Wine Bar. And I had various other jobs at Japanese restaurants, casual restaurants. I always wanted to work somewhere great, though, and I used to eat at Sarento’s a lot, so I came and asked for a job. I started at Aaron’s and then started to work for chef George Gomes opening up Sarento’s on Maui. It was a great training.

How do you describe the food at Sarento’s? Mediterranean with locally sourced foods. The owner Aaron Placourakis is Greek, so he loves foods with a Mediterranean flair. We have dishes with influences from Spain, Greece, Italy… I’d say people should try our steaks, fresh fish and hand-cut pasta.

 

What’s your favorite dish on the menu right now? Our smoked salmon, it’s light and different. And the fresh pasta. I like to make different pasta, and our house-made Italian sausage is a favorite too.

Who had the biggest culinary influence on you? George Gomes. He took me off the line and made me a prep cook and really taught me so much. Where do you like to eat when you’re not working? Pho Huong Lan on Beretania. It’s the best Vietnamese food - the pho is so great. I love it. When the chefs from our other restaurants on Maui come to town that’s where I always take them.

Do you cook at home? If I do, it’s barbecue. My son loves me to make hamburgers on the grill. So simple stuff at home.

Favorite kitchen implement? My knives. I couldn’t really do anything without a good knife.

With whom would you most like to have dinner at Sarento’s? My parents. They both passed away, but I’d love to have one dinner here to show them how far I’ve come.

Jon Kobashigawa

Occupation: General Manager, Ruth’s Chris Waikiki.

Where were you born and raised? Born and raised in Kaimuki. Went to Iolani and then graduated from the University of Washington.

What started your interest in the food and beverage industry? It was always a second job through college, and I kept returning to it when I needed to.

First job in the industry? At Sam Choy’s Diamond Head. I was one of the first bussers when the restaurant opened. Eventually a management position opened up after I’d worked my way through the ranks.

What do you like about F&B? Dealing with people is great. I’ve always been a foodie and I’m very interested in new foods. The whole thing of seeing people happy and enjoying a meal is great.

 

How about when guests are not happy - which happens at the best restaurants on occasion? Helping people enjoy their restaurant experience is about finding out what they want and then going above and beyond that.

What’s your favorite dish at Ruth’s Chris? Bone-in New York strip.

Do you cook at home? I try

What’s always in your fridge? Some kind of fish or poke.

With whom would you most like to have dinner at Ruth’s Chris? Pat Bolan, the Denver Broncos owner who has a home here - he actually comes in to the restaurant from time to time. I’ve been a Broncos fan all my life. I’d probably talk his ear off and wouldn’t want to mix business with pleasure!

Advice to anyone wanting to start in the restaurant business? Starting from the bottom is probably the best way to go. It helps to have a degree in business, but learning all the different positions really helps.

Anything about you that might surprise people? I have a degree in fish-eries management and worked at Oceanic Institute with the aquaculture program. I’ve always been big on fishing. Before my son was born, and before becoming a restaurant manager, it was something I really enjoyed!

 

Annie Yeung

Occupation: Owner (with sister Alice) of Panya Bakery.

Where were you born and raised? I was born in Hong Kong and came here in the ‘80s to go to UH. After I graduated, I worked for large retail organizations here.

Did you always want to have a restaurant and bakery? No, not really. My sister Alice also came to Hawaii to go to school, and after she graduated she was looking for a business opportunity. The former Alfonso bakery was for sale and we bought it.

Did you know how to bake? (Laughs) Well, we’d always liked baking and eating baked goods. In Japan we’d buy pastries by the dozen and take them to our hotel room and try them all!

How did you learn the delicate technique that is a signature at Panya? Our father knew a master baker in Japan, and he agreed to teach us. We also knew that we wanted a bakery where people could serve themselves, and we thought the lighter style of Japanese pastries would do well in Hawaii.

What’s the most difficult thing to master in baking? It’s such a precise skill. Everything has to be perfect, and you just can’t take anything for granted. The flour has to be right, the temperature - everything. Another master baker taught us to respect the dough, to love it, and I think that’s important, too. They’re all small things, but very important in creating good food.

Where do you like to eat out? Basically we live in Panya! My son loves Chinese food, especially shrimp and smoked duck.

Who’s been the biggest influence in your life? Our dad. He is constantly behind us both supporting and pushing us. We have to do it (succeed) and then prove to him that we’re still doing it! He’s a traditional Japanese-influenced Chinese man: If he doesn’t scold us, it’s already good!

Would you like to bake for anyone in particular? Oprah, of course.

What’s the biggest lesson you’ve learned in the 13 years of Panya? Be persistent and don’t give up no matter what happens or how badly people treat you. We’re women in business, minorities in business, sometimes it’s been hard. We treat people very nicely. We run a business that supports employees who all support their own families. We consider them and think of them all the time.

 

Allison Bellows

Occupation: Bartender, 21 Degrees North, Turtle Bay.

Where were you born and raised? Born in San Diego and raised in California.

What is it that appeals about the bartending profession? The creativity that I’m allowed. And it’s fun working with different flavors, new ideas and even new alcohols. There’s a lot of room for creativity and invention.

What are the hottest new cocktails? There’s a cocktail renaissance right now and that’s really exciting. And infusions are really fun.

What do you expect from a good bartender? I expect them to be friendly and knowledgeable. And I expect them to have something of their own, rather than just creating the same drinks you’d find anywhere.

 

Favorite bars? The bar at BLT Steak, Waikiki. There’s a great bartender there. Gary, I think his name is. He’s one of the best bartenders I’ve ever met.

Favorite places to eat when you’re not working? Lei Lei’s Bar and Grill, BLT Steak ...

With whom would you most like to have a cocktail? Tom Colicchio. I’m a huge fan of his Craftsteak, Las Vegas restaurant. And John Cusack - he’d be fabulous to have a drink with.

What drink best represents Hawaii? Probably the mai tai. We have a martini mai tai at 21 Degrees North that doesn’t have any rum in it - it’s a mai tai with a twist.

Favorite bartending tool? Shaker with a plastic cover. You can get the drinks really cold without freezing your hands.

Anything about you that might surprise people? Mmm ... I used to be a rock climber.

 

Allison Bellows

Occupation: Bartender, 21 Degrees North, Turtle Bay.

Where were you born and raised? Born in San Diego and raised in California.

What is it that appeals about the bartending profession? The creativity that I’m allowed. And it’s fun working with different flavors, new ideas and even new alcohols. There’s a lot of room for creativity and invention.

What are the hottest new cocktails? There’s a cocktail renaissance right now and that’s really exciting. And infusions are really fun.

What do you expect from a good bartender? I expect them to be friendly and knowledgeable. And I expect them to have something of their own, rather than just creating the same drinks you’d find anywhere.

 

Favorite bars? The bar at BLT Steak, Waikiki. There’s a great bartender there. Gary, I think his name is. He’s one of the best bartenders I’ve ever met.

Favorite places to eat when you’re not working? Lei Lei’s Bar and Grill, BLT Steak ...

With whom would you most like to have a cocktail? Tom Colicchio. I’m a huge fan of his Craftsteak, Las Vegas restaurant. And John Cusack - he’d be fabulous to have a drink with.

What drink best represents Hawaii? Probably the mai tai. We have a martini mai tai at 21 Degrees North that doesn’t have any rum in it - it’s a mai tai with a twist.

Favorite bartending tool? Shaker with a plastic cover. You can get the drinks really cold without freezing your hands.

Anything about you that might surprise people? Mmm ... I used to be a rock climber.

 

Allison Bellows

Occupation: Bartender, 21 Degrees North, Turtle Bay.

Where were you born and raised? Born in San Diego and raised in California.

What is it that appeals about the bartending profession? The creativity that I’m allowed. And it’s fun working with different flavors, new ideas and even new alcohols. There’s a lot of room for creativity and invention.

What are the hottest new cocktails? There’s a cocktail renaissance right now and that’s really exciting. And infusions are really fun.

What do you expect from a good bartender? I expect them to be friendly and knowledgeable. And I expect them to have something of their own, rather than just creating the same drinks you’d find anywhere.

 

Favorite bars? The bar at BLT Steak, Waikiki. There’s a great bartender there. Gary, I think his name is. He’s one of the best bartenders I’ve ever met.

Favorite places to eat when you’re not working? Lei Lei’s Bar and Grill, BLT Steak ...

With whom would you most like to have a cocktail? Tom Colicchio. I’m a huge fan of his Craftsteak, Las Vegas restaurant. And John Cusack - he’d be fabulous to have a drink with.

What drink best represents Hawaii? Probably the mai tai. We have a martini mai tai at 21 Degrees North that doesn’t have any rum in it - it’s a mai tai with a twist.

Favorite bartending tool? Shaker with a plastic cover. You can get the drinks really cold without freezing your hands.

Anything about you that might surprise people? Mmm ... I used to be a rock climber.

 

Chad Stephens

Occupation: General Manager, BLT Steak, Honolulu.

Where were you born and raised? I was born in Knoxville, Tenn., and moved to L.A. after I graduated high school.

What sparked your interest in the food and beverage world? I started when I was in college, and I fell in love with the food and wine business. I was blessed to work around several James Beard Award-winning chefs and some amazing food, and it was an easy decision to stay in the industry.

Do you cook at home? Yes, love to cook. Don’t have a lot of time, but I do it when I can.

What’s on the menu when friends come to dinner? I like to keep it simple: a really good lasagna, a little Italian antipasto salad ...

What’s always in your fridge? Diet Coke.

One thing that makes BLT different from most steak houses is the regional influences of dishes. Yes, BLT (named for Chef Laurent Tourondel) is a twist on the great American steak house. When we opened the Atlanta store, it was so great to go back and get a taste of Southern food again. Laurent does dishes like grits and Gorgonzola buttered collard greens with bacon.

Favorite dishes on the Honolulu BLT menu? Tuna tartare - it’s amazing - and the lobster Cobb salad. Although everything is really good. Our appetizers are really different from the norm.

With whom would you most like to have dinner with at BLT? Payton Manning.

Anything about you that would surprise people? I am a passionate sports fan, and I played college basketball at Pasadena.

Love the Lakers? Hate the Lakers. I could be one of the most passionate non-fans ever.

 

Hector Morales

Job Title: Executive Chef, Turtle Bay Resort.

Where were you born and raised? Born in Puerto Rico, and I grew up in New Jersey. I went to Johnson and Wales (business school), spent time working in Europe and came to Hawaii as executive chef on the SS Independence and Constitution. I joined Turtle Bay in 2006.

Who inspired your culinary career? Oh, my mom. She was the best cook in the world. She made incredible food and I loved watching her cook. I grew up in a tiny neighborhood in New Jersey, and my first job was in one of those classic Italian neighborhood restaurants where the food had to be good.

I think you’ve finally hit the perfect spot with 21 Degrees North. Congratulations.

Thank you. Yes, we wanted to finally do our own thing and focus on the North Shore. Everything on our menu is grown here. It’s all organic, and we have a great relationship with the farmers. I even have someone farming barramundi (fresh-water fish) for me.

Who would you most like to see having dinner at 21 Degrees North? Alan Wong and Chef Mavro. I haven’t had time to invite them up here yet, but I will. I’d like to hear what they have to say about our food.

Do you cook at home? All the time.

What’s a favorite dish? Grilled fresh fish, a beautiful salad and that’s it ... maybe a bottle of wine.

What’s always in your fridge? Tabasco and fruits and vegetables from North Shore farmers.

Favorite kitchen tool? A 12-inch French knife.

Something about you that might surprise people? I’m a professional drummer. I play jazz, heavy rock, and I still play gigs when I can. And I speak Norwegian!

 

Thomas Ky