Friday - May 04, 2011 Share Del.icio.us | Podcast | WineAndDineHawaii.com
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!
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