Russell W. J. Siu
Friday - January 19, 2007 Share Del.icio.us | Podcast | WineAndDineHawaii.com
Russell W. J. Siu
Title: Chef/co-owner of 3660 On the Rise and managing director of Kakaako Kitchen
What started your interest in the food industry?
I needed extra money to spend during high school.
What is your earliest food memory?
Making cookies with my mother and plucking chickens with my grandfather.
What about a favorite childhood dish - and who cooked it?
My mom’s shoyu chicken.
First industry job?
A line cook at Kenny’s Burger House.
Mentors, or anyone who’s had a great influence?
There are a bunch of people, but a few are Barry Hatanaka (chef at Kenny’s), Leroy Blanchard (chef at Westin and former Waiakea Village in Hilo) and Keneze Kim (friend who owned Haagen Dazs Hawaii).
You have two distinctly different styles - local plate lunch ( Kakaako Kitchen, Sharon’s Kitchen) and 3660. What’s the trick to hitting two different kinds of palates?
Utilizing quality ingredients and products and a great staff to produce it.
What’s always in your fridge? Tsukemono and ketchup.
Do you cook at home?
No, but I like to cook for friends at my restaurant and when traveling.
With whom would you most like to have dinner?
I really enjoy having meals with my family.
Where do you like to eat when you’re not working?
There’s several places, such as Yohei, Mitch’s Sushi, Side Street Inn and Chart House.
What are your favorite dishes at those restaurants?
Yohei and Mitch’s Sushi for great sushi, Side Street Inn for their pork chops and Chart House for their escargot and oysters Rockefeller.
Too many to choose just one.
How do you relax?
Golfing and doing crossword puzzles.
If you hadn’t become a chef, what would you be?
An architect. (His first answer was “homeless.”)
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