Jo McGarry

Restaurant Manager, Kani Ka Pila Grille

Where were you born and raised? Born and raised in Hong Kong. I came to Hawaii about 12 years ago.

What’s your first food memory? Buying lamb chops from local butchers to make grilled lamb chops for dinner – roasted garlic drizzled with olive oil.

What made you interested in the F&B world? Tasting delicious cuisines from all around the world.

The industry can be pretty demanding, especially when dealing with high profile guests. Any tips for survival? Service, patience, fresh food and new, creative ideas.

Poor service and staff performance are the single biggest thing that can turn people off a restaurant – is it an ongoing problem to keep staff highly motivated – especially front of house? I don’t believe that today’s young people are as mature as they were in the old days. People who work in the F&B industry need to understand that great customer service is the key to success.

Do you cook at home? If so, what’s your specialty? I cook beef stew, poke and lau lau … I love local food.

What’s always in your fridge? Not very much, although there’s always beer. With whom would you most like to have dinner at Kani Ka Pila? Because of my career, I’ve had the opportunity to meet a number of celebrities and other famous people. However, the people with whom I would most like to have dinner at Kani Ka Pila Grille would be my family and close friends.

Where do you like to eat when not working? For casual food I think Sam Choy has a great poke plate. My son and I like to go to Lobster King. When my wife and I want to have a special evening to ourselves, Roy’s in Hawaii Kai is our choice. The food is excellent, and the consistency is always there.

What’s the single most challenging part of being in the service industry? Being able to deal with customers on a consistently positive basis can be tough for some people. Every customer who walks through the door has a different expectation and opinion on what he or she considers great customer service. My goal each day is to make sure that every customer who dines at Kani Ka Pila Grille leaves satisfied, happy and wanting to return

And the most gratifying? Having a customer simply smile and say thank you at the end of their meal is truly gratifying for me. When patrons leave happy, you know you and your team have done a great job providing them with both a pleasant meal and a memorable experience. And in the end, you’ve earned yourself a return guest!

Anything about you that might surprise us? You don’t really have a lot of spare time when you’re in the restaurant business, but when I have a few moments to myself I enjoy listening to classical music.

If you hadn’t become a food and beverage industry professional. what would you be doing today? If my love for the food and beverage business hadn’t panned out, I would probably be a computer programmer today.

Roger Chan

Jo McGarry

Jo McGarry photo

Where were you born and raised? Here on Oahu. I went to Mililani High school, then left when my family moved to San Diego. I graduated from hotel and restaurant management school and then headed straight to the CIA in New York – the same place Roy (Yamaguchi) graduated from.

You have had a pretty dedicated culinary path already. Yeah, I already knew when I was young that I wanted to be a chef. I started cooking when I was 5 or 6. My mom and my grandma were big influences on me.

What kind of food did you grow up eating? The big influence was from the Filipino food we cooked at home, but my mom cooked all kinds of other foods, too.

Earliest food memory? At 6 I wrote down my favorite recipe for barbecue sauce on a recipe card. I still have the original card in my own 6-year-old handwriting. At that age I cooked pretty good barbecue chicken – and spaghetti. I was really into cooking.

You spent time working in New York with Nobu. How is it being back in Hawaii? I missed Hawaii so much. I’m so happy to be back working and living here.

Where do you like to eat out? Oh, all the local spots – Side Street, the izakaya places that I can walk to from my place in town. Home Bar and Grill is a great place … I like anywhere that’s got really good local comfort food.

Do you cook at home? I do when I can, but I’m here at the restaurant a lot. I like to barbecue – I have a whole bunch of cousins here and we like to get together and barbecue, but mostly at home I try to catch up on the laundry and stuff.

What’s always in your fridge? Garlic, tomatoes, mushrooms, a drawer of fresh herbs – and pork. I love pork. My mom cooked it in so many different ways when we were younger and I still enjoy it.

Open kitchen cooking like at Roy’s can be kind of stressful for some chefs … Nah, I love the energy in a kitchen like this. There’s so much interaction with the crew, it’s lively, there’s a lot of action. It’s really active and busy (laughs).

If you hadn’t been a chef, what would you be? Maybe the other thing would be a fighter pilot.

Krizpin Oades

Jo McGarry

Jo McGarry photo

Chef/owner Hale Aina
Caterers and Hale Aina Supper Club (a pop-up dinner concept)

Where were you born and raised? Born on the Big Island. Moved to Maui with my dad when I was about 7, when he opened Fresh Island Fish. And then at 13 I came to Oahu to board at Kamehameha School.

Your family has a long history in the Hawaii food movement. Were they your inspiration? Absolutely. My entire family deserves the credit for inspiring my food! My dad was heavily involved in the early days of the Hawaii Regional Cuisine movement with Fresh Island Fish, and he was a part of the original group that started Kapalua Food and Wine Festival. He was very close to chef Roger Daikon, one of the original HRC chefs, so I was exposed to that scene from a very young age.

When did you start cooking? When I was about 8 I would help out my mom at our restaurant on Maui and it went from there. And my grandma was a great hostess and loved to host huge parties on the Big Island.

Did that inspire your catering company? I think so. I often think of the fun she had organizing parties. And she was a very good cook. She loved to cook Chinese food, so I spent a lot of time looking into authentic Chinese recipes when creating our menus. Lots of the flavors of the sauces are bold and strong. My grandmother really knew how to use them.

You cater to a lot of famous names and at high-end events. I think I can guess the kind of food you like to eat when you’re not working … (Laughs) Yeah, I really like comfort food. I’m a big noodle fan. Love ramen. I was devastated when Ichiriya, a little mom and pop restaurant on Pensacola and South King, closed. Jimbo’s on South King Street does a great job.

With whom would you most like to have a pop-up dinner evening? Any or all of the original 12 HRC chefs, just to talk to them about the landscape before they came along and changed everything. Because my dad was so involved in that era, I think it’s fascinating that they all decided to do something that no one else had done before. There was risk involved for all of them – and that still inspires me today.

What kinds of dishes best represent your food? We do a lot of high-end events, but I think we do a phenomenal luau – that’s my background, and I think we do it as well as any you’ll ever go to. Our lomi salmon, for example, uses Hauula tomatoes, Maui onions and lemon grass chili water. Another example of a dish that people love is our version of summer rolls – they’re mint, shrimp and pickled green papaya summer rolls with lemon grass cilantro peanut sauce. We try to create dishes that people have seen before, then make them unique.

OK, we’re all hungry now. How can we get you to come cater a luau or a party? We just launched a new website: haleainacatering.com.

Kanani Lincoln

Jo McGarry

Jo McGarry photo

Owner, Waikoloa Bar and Grill, Waikoloa, Hawaii.

Where were you born and raised? Born on Oahu and then moved to the Big Island.

Your family has a long history in the restaurant business, including your sister Bobby Lou Schneider Yeackel at Buzz’s. A long history! My dad started in the business in 1946. We’ve always had restaurants.

Was your first job in a restaurant? Oh yeah, worked as a busboy when I was young. Of course, I hated it at first, but you find out quickly that there’s quick money to be made through tipping – and it’s easy to get to like that when you’re young.

What was your first restaurant? My first place I bought around 1966, I guess, here on the Big Island. It was a little bar/full-service restaurant called Tropics, owned by Tony and Peaches Guerrero. You won’t find many people today who remember it, but it was the place to go in the late ’60s and early ’70s.

What’s the difference between how we ate then and how we eat now? Oh, a lot has changed. In 1973 people started off their evening with an early martini, sat at tables with tablecloths. People don’t really dine today. A lot of that is because people watch what they eat and drink. They’re more aware. Tableside service has almost disappeared completely.

The industry has changed on every level, it seems. Yes, but you’ll find one thing that doesn’t change: steakhouses. They are the places that last longest. It’s the designer food restaurants that don’t last.

Where do you like to eat when you’re not working? Murphy’s Bar and Grill and Side Street Inn when we’re in Honolulu. Anywhere that has good food and no fuss. We’re old-style.

With whom would you most like to have dinner? Jeff Harmon, who started Nick’s Fishmarket, and my father. They were both good food people.

Do you cook at home? Not too much anymore.

What’s always in your fridge? Steak and radishes.

Richard “Dickie” Furtado

Jo McGarry

Jo McGarry photo

Executive chef, Brasserie Du Vin Bethel Street Honolulu

Where were you born and raised? I was born in San Augustin, Colombia, and I was raised in Cusco, Peru.

What are some of the dishes you remember from childhood? We ate a lot of country Peruvian fare, so a lot of potatoes, stews with rice, a version of tamales, chicharon and really good pan-seared fish.

Anything that might be a culinary surprise to any of us visiting Peru? I think one of the most interesting things was on birthdays the neighbors would bring over a platter of guinea pigs.

Like kalua pork-type guinea pig? No, it pretty much looked like a guinea pig on a stick. Head on, feet on … it tastes like a gamier version of rabbit, and it’s marinated with a plant that’s a cousin of marigold. It’s an ancient Incan recipe.

Do you use those kinds of experiences today? Yes, quite a few dishes on the Du Vin menu have some influence: pork belly confit, for example, which is similar to the chicharon. The typical accompaniment in Peru is mint and red onion marinated in cider vinegar. It’s really good.

When not working, where do you like to eat? The Whole Ox , SALT … anywhere that has good local food.

Do you cook at home? I try to. My fiancée usually makes dinner after we’ve worked – it’s always nice to have someone cook for you. What’s always in your fridge? Always some salad mix, eggs and any other breakfast items. I’m a big fan of breakfast for dinner.

With whom would you most like to have dinner at Du Vin? The Dalai Lama.

What would you recommend he try? Definitely the baked Brie – it’s such a great dish. And right now we have a new lunch menu where we’re using locally grown products to take classic dishes and turn them around. For example, there’s tombo poached in aromatics and served as a sandwich with caper mayonnaise. That’s our version of a tuna sandwich. If not a chef, what would you have been? I would have gone with the sciences. I loved math, so probably a mechanical engineer.

Who’s your culinary hero? Mario Batali – he has a really straightforward, honest way of approaching ingredients and of running his kitchen. He says an angry chef is only angry with himself because he didn’t train his staff well. I believe that.

Marco Elder

Jo McGarry

Jo McGarry photo

General Manager, Il Lupino Trattoria and Wine Bar, Waikiki

Where were you born and raised? I was born in Phoenix, Ariz., and then I spent about 10 years living in Japan. My mother taught English there, so a lot of my formative years were in Japan.

Do you miss authentic Japanese food? I did until I discovered Mitch’s Sushi out by the airport. Oh, my gosh. It’s such amazing food. I am craving it now. I just want to go back and eat there all the time.

How about Phoenix food memories? Oh, they are all about home cooking. My Nana Lily was someone who inspired us in the kitchen. Her home cooking was wonderful. Simple, home-cooked dishes like beans and tortilla are the kind of foods I love.

You’re working with a pretty inspiring chef over at Il Lupino. Chef Nic is known for his drive, his energy and his passion for food. Yes, it’s such a privilege to work with him. I am so impressed with his passion. I try to take that same passion with me to every table and every plate every night. I try to pass it on to our customers.

What do you recommend people try at Il Lupino? Because we are the only restaurant in town that offers cured meats and cheese from Italy, I would say try our salumeria plate.

Favorite dish at your upstairs neighbor restaurant, Wolfgang’s Steak House? Oysters and filet mignon.

What’s always in your fridge? Essential ingredients for making Mexican dishes; ingredients for salsa, avocados, and my husband’s beer.

Favorite kitchen tool? My palo (pin roller for homemade tortillas). Who’d you most like to see come into Il Lupino for dinner? Steve Nash. I love basketball.

You and your husband, Bill, both work in the industry, and you have a Brady Bunch-style family of five children. How do you manage it all? (Laughs) We are so, so blessed to have family here to help us out when we need them. And our kids are becoming more self-sufficient. Our 14-year-old daughter does a great job helping out. But we do have to juggle our holidays. We never have Thanksgiving dinner on Thanksgiving Day, for example!

If you hadn’t been in the industry, what do you think you’d be doing now?

Teaching.

Adriana Nickerson

Jo McGarry

Jo McGarry photo

Occupation:
Chef/Owner Café Sistina.

Where were you born? Torino, Italy.

I don’t really need to even ask about your childhood food memories. I’m sure the cooking was amazing. (laughs). Well, yes, of course. My mother would cook three meals a day for us – from scratch. Can you imagine that today? Food is the binder for an Italian family. The thing that keeps us together. That’s why sharing my food here at Café Sistina is really a connection to my childhood and to where I grew up.

And, like most Italian men, you eat well and still look fabulous! Well, I try. (laughs ) I love the ocean. I sail a lot, scuba dive. I love to be out there under the sun.

I’m wondering if you even have time to cook at home these days. Not too much now, but when I was younger and lived in Italy, I cooked at home all the time. It was unusual for an Italian man to cook at home during the ’70s. My then-wife was a union leader for women’s rights, and I cooked at home!

So what’s always in your fridge at home? Walnuts, wheat germ, brewer’s yeast, tomatoes, mozzarella, greens.

Favorite restaurants in Honolulu? I don’t go to Italian restaurants, of course (laughs). I like ethnic foods, Vietnamese and Thai food especially. I like exploring food. I wish people would do that with Italian food more – explore the food and the art.

You have a new bouillabaisse dish on the menu that people are raving about …Yes, it has many different names in Italy – brodetto, brujet, cioppino. Bouillabaisse is maybe the best-known (French) name. I went to New York last summer, and my brother asked me to make it for his group of friends. It was such a big hit I came back here and made it at the restaurant. It has become unbelievably popular.

With whom would you most like to have dinner at Café Sistina? Michelangelo and George Washington. I don’t know why I made the connection, but I could talk to both of them and I think together they would be fascinating conversationalists.

Everyone knows you are a talented painter – we need only look at the walls of the restaurant to see your art. Anything else you may have been if not a chef/restaurateur/artist? Yes. In my teens my ambition was to sail around the world alone. I still have that ambition to sail alone across the ocean. You never know …

If you had to give only one piece of advice to this new generation of restaurateurs, what would it be? That’s a difficult question. I think I would tell them that a restaurant is a very beautiful way to express yourself. I would say be true to yourself. Put all the love you have into it, and it will reflect in your food – and maybe save you.

Sergio Mitrotti

Jo McGarry

Jo McGarry photo

Bartender/Manager
Ferguson’s Irish Pub, Honolulu

Where are you originally from? Salinas, Calif. I came to Hawaii 15 years ago via Fresno and Santa Cruz, among other places.

Great bartending is such an art. I seem to remember you come from a long tradition of professional bartenders. I do. My grandmother, my uncle and my father were all in the industry. There are a lot of bartenders in my family.

That must explain why you have mastered the art as well as anyone I’ve ever seen. (laughs) Well, thank you. I actually progressed into bar work because, when you’re 21 years old, the restaurant/bar industry is obviously a very cool place to work.

Ferguson’s has only been open for a week, but already I see signs of an ultimate neighborhood bar: classic cocktails, a great wine list, small plates of food are on the way … We have some great wines by the bottle and by the glass – Caymus, Silver Oak, Cakebread … we have the Delille D2 from Washington. We want to do stuff that’s recognizably great, but a little off the beaten path. We don’t want to get too eclectic, but we do have some amazing wines by the glass, like BlackBilly from Australia. The thing about our wines is that we’re able to share some great ones without charging an arm and a leg.

And I’ve a feeling we won’t be seeing any cucumber martinis topped with vegetable foam here. No. You’re right. You won’t. (laughs) We have a traditional, classic cocktail menu. We like to think that our cocktails are hand-crafted without going crazy.

You know there’s about 1,000 people right now who are rejoicing that they have found a neighborhood classic bar where they can catch a game and grab a martini. Good. Because I’m giving up golf to be here all the time (laughs)!

I kept hearing that you were actually retiring from the industry … To be a part of this, a classic-style bar with people like Don Murphy and Danny Dolan, and to be around these kind of customers, who could resist? This is exactly what I was looking for.

Who’d you most like to see sipping at the bar? Joe Montana and Sofia Vergara.

So now that you’re back center stage with the sports crowd, who’s going to win the NBA playoffs? The Oklahoma City Thunder is going to win.

Brian, I think you might owe a lot of people a drink.

Ferguson’s Irish Pub 729 Bishop St., Honolulu

Brian Blair

Jo McGarry

Jo McGarry photo

Managing Partner,
Jade Dynasty Seafood Restaurant

Where were you born and raised? I was born in Hubei. It’s in what we call the heart of China, a very beautiful agricultural area. And then we moved to Hong Kong.

Did you grow up around good food? Yes, of course, but my father was in the medical field and my mother helped him – they weren’t in the food industry. It was when we moved to Hong Kong when I was 9 years old that I was exposed suddenly to a huge variety of food.

That must have had an impact, especially at such an impressionable age. Hong Kong is such a vibrant, dynamic restaurant and hotel city that it was so impressive to me at that age. My initial choice of profession was in hotel and restaurant management. And I chose to study in Hawaii because it also is a city of hotels and tourism.

What was your first job? Pantry chef at Red Lobster, Waikiki. With a high GPA, a strong work ethic and a good degree, it only took me a few months to realize I wouldn’t stay as pantry chef for long.

Would you say that was the start of your restaurant career? (laughs) No, it started at Tanaka of Tokyo, where there is a strong culture of good service and good food.

You were soon to become associated with excellent Chinese dining. Was that a deliberate move? Yes, definitely. I wanted to be able to show people the excellence of Chinese food and service. The Chinese have an incredible culture of dining and hospitality. It was natural that I gravitated toward more Chinese food to highlight and share that.

What’s your idea of a perfect dining experience? To go somewhere where you can eat casually, not stress out, enjoy good food and feel welcomed. There are a lot of easy, nice restaurants here at Ala Moana: the Mai Tai Bar, Tanaka of Tokyo … in fact, I’d say that Romano’s next door is one of my favorite restaurants.

Do you cook at home? (laughs) I like to, but my wife sometimes asks if the restaurant is my home. We do chef training and tastings at the restaurant all the time. You know how it is!

Your dim sum menu is growing and changing all the time. Yes. We take our chefs to Hong Kong and challenge them to come up with contemporary dishes. I think Chinese food is the most challenging for a restaurant. On a dim sum menu there can be 100 types of dishes. We already have more than 75 on our menu, and we are adding more. It’s good to keep challenging our chefs and growing our reputation.

Ave Kwok

Jo McGarry

Jo McGarry photo

Pantry Chef, Oahu Country Club

Where were you born and raised? Hawaii. I went to Saint Louis and Punahou, and then moved to Washington state for a while. When I came back to Hawaii, I decided to pursue a culinary career and graduated from Gros Bonet, the culinary and travel management school here in Honolulu.

Who inspired you to start cooking? Probably my mom. She loves to cook and she always encouraged me. From fifth grade on I knew I wanted to be a chef.

Are you related to Frank Manaut, the former CEO of Bank of Hawaii?

Yes, he was my grandfather and a great aficionado of fine dining.

You’ve just been named America’s Top Young Chef by the Chaine des Rotisseurs. That’s quite an accomplishment. Thank you. Yes, it was something of a surprise to me. The judges said I was the most relaxed winner they’d ever seen.

So how do you explain that? I was nervous in Honolulu, but after I won that regional, I didn’t think I had a chance of winning in New Orleans, so I was relaxed and having a great time.

What made you join the Chaine des Rotisseurs in the first place? A lot of members at the Oahu Country Club also are Chaine des Rotisseurs members, so I had a lot of encouragement. And I’ve always liked to compete. It’s challenging to be around such a high level of competition.

I bet there were some extremely happy Oahu Country Club members this past week. (Laughs) Yes. A lot. I’ve been having to go into the dining room to talk to a lot more of our members recently. It’s really a great honor.

Have you had to re-create the winning menu? Actually, yes. We’re running the national menu for the next three weekends, so people can come and enjoy it.

I know you get an “Iron Chef style” mystery basket in the final, what was in yours? Pineapple, scallops, whole duck, chayote, speckled trout and artichoke.

And you made …? Seafood chawan mushi, seared scallop and chayote canapé, five-spice roasted duck with hearts of artichoke, glazed carrots and potato puree and dessert.

Are you a plate lunch kind of guy or fine dining fan? Oh, fine dining for sure. I like to go and enjoy our best restaurants whenever I can.

Favorite in Honolulu? Le Bistro. It’s the best. Everything is right about the restaurant and it’s always consistent. I think everyone loves Le Bistro!

What’s always in your fridge? Oh, mostly I shop at Foodland Farms, so fresh produce and anything they have that’s interesting and a little different.

What’s the most bizarre thing you’ve ever eaten? Breaded goat brain in Kenya last year. It was interesting.

Ryan Manaut

Jo McGarry

Jo McGarry photo

Fred De Angelo
Chef Owner of Ola Restaurant at Turtle Bay Resort, and The Grove, Kailua

Were you born and raised here? I was born in Florida but came here really young. I grew up in Hawaii, boarded at Kamehameha School and went straight into the kitchen after graduating.

I know that you had a classical training – the old style. How did that start? I was working at a hotel and spa resort in Florida, and I quickly went from busboy to kitchen apprentice because the chef was from Japan and I thought he was a local guy from Hawaii! As soon as we started talking he gave me a job right away in the kitchen. I became the ‘spa chef’ almost immediately.

That wasn’t a little intimidating? Nah. It was all Mrs. Dash and French dressing on everything. I could handle (laughs). But then I moved to mentor with a classic French chef, Sylvain Chouinard, and worked my way through all the stations, and trained old European-style learning butchering, patisserie and all the classic styles.

And at that time in Hawaii (mid-’80s) all the fine dining restaurants in Hawaii were still classic styles. Yes, right. The good places at that time were Nick’s Fishmarket, Hy’s, Nicholas Nickolas, Black Orchid. So when I came back, I walked into Nick’s, and Eddie Fernandez was back in the kitchen cutting fish, and he hired me right away.

The concept behind The Grove seems as much about family as food. And our diverse ethnic family and what we eat! There’s my wife Cheryl, her sister Brandy and husband Troy, Troy’s dad, and cousin Nick. It’s our hui. There are all kinds of family recipes that have been adapted for here.

I’ve had Cheryl’s mom’s cornbread. It’s ridiculous. (laughs) Yeah, the cornbread, mango bread; our adobo pork ribs were inspired by Aunty Lenny. The meatballs are my Grandma Viola’s.

Do you have any time left to go out to dinner? Not too much, but when we do it’s over to Le Bistro. Alan Takasaki does an incredible job. We really love his place. It’s our destination restaurant for sure.

Are you a bit schizophrenic now that you have two restaurants? You could say that because in reality the two restaurants are completely different. The Grove is global cuisine locally sourced. Ola is beachside casual with a completely different menu.

Anything you’d recommend for summer? The Brussels sprouts salad has become kind of a signature dish here in Kailua. And we have a lot of small plates – some starting at $2 – so there’s a lot of room for experimenting.

What’s next? Just keeping up with challenging ourselves, I think. As soon as things get comfortable in the kitchen you need to change it up for guests. You can’t afford to stay safe and mundane. The challenge is always to maintain passion and focus.

Fred De Angelo

Jo McGarry

Jo McGarry photo

General Manager,
Shore Bird/Ocean House Waikiki

Where were you born and raised? Honolulu.

What was your first job in the restaurant industry? Washing dishes at Kuhio Grill in Moiliili – way back.

So, what was it that appealed to you and made you want to stay in the industry from an early age? It was fun. But I also liked how it was busy and there was always so much going on. And you got to eat. Not too many jobs that are exciting and you get to eat good food too. (laughs).

You are definitely a “front of house” person. Did that come naturally to you, the ability to be able to interact well with people? Yes, I think so. I was working for a time bussing tables, and I remember thinking that I really liked people so much that I decided to always work in the dining room, if possible.

Dealing with the general public can be a little challenging at times, don’t you think? (Laughs.) No, it’s easy. People come to a restaurant to enjoy themselves. I never heard anyone say they wanted to go out and have a bad time. So our job is to enhance that experience, to make it better than they could have imagined. Or, at the very least, make sure they have a good time.

How’s Ocean House after the recent fire in the kitchen? We’re doing good and we’ll be open some time in July. The dining room wasn’t damaged, but it’s been a nice opportunity for us to freshen things up and remodel a little. It should be real nice when we open in July.

Meanwhile, I hear you guys are serving some amazing summer value at Shore Bird these next few weeks. Shore Bird is the most fun restaurant, and the lunch is incredible. We grind our own meats, so our burgers are made with certified Angus beef and strip loin and sirloin, and they’re hand-pressed. It’s the best burger you’ll ever taste. Summer specials offer an 8-ounce sirloin with all-you-can-eat salad bar for $14.95 from 4 to 5.30 p.m. every day. You can’t beat that!

With whom would you most like to have dinner at Ocean House? My wife, Wendy, because we rarely see each other. She works daytime; I work nights. We’ve been married a long time, so I guess it works.

If you hadn’t been in the restaurant industry, what might you have been?

You know, there’s nothing I would rather have done.

David Nagaishi

Jo McGarry

Robin Lee

Jo McGarry

Troy Terorotua

Jo McGarry

Dante Camara

Jo McGarry

Chopped Winner Lance Nitahara

Jo McGarry

Thomas Sorensen

Jo McGarry

Lindsey Ozawa

Jo McGarry

Philip “Ippy” Aiona

Jo McGarry

Jay Neibhur