How long have you been a chef?
On November 18 of this year it will be 20 years in this kitchen! I worked my way up from the bottom to Executive Chef.
Who are your favorite chefs?
I really enjoy Mark Ellman’s food and restaurants, Mala in Lahaina is a favorite.I really respect and have enjoyed cooking over the years with our chef/owner Jurg Munch, we have had some good times working on specials and menu items.
Please describe your cuisine.
We label our menu New American Cuisine but I think it is much more. We have Italian, French, Mexican influences in many dishes. I think it is really more comfort food, we use the best ingredients available but we really want people to be comfortable with our menu.
What inspires your menu selections?
I think it starts with the main ingredient. The fresh fish or steak, then we add ingredients from local farmers and flavors/spices from around the world. Different days bring different inspiration.
What is your process like for creating new dishes?
For nightly fish and meat specials we create new dishes daily – our team gets together and we create individually and we all taste. It is tasting and tasting again which helps shape the new dishes and refine them into what you see in the restaurant each night.
How do you decide which flavors complement each other?
It all starts with the most fresh and simple Ingredients and then we start adding complementary flavors, we taste and we taste again.
Sometimes it depends on the time of day, what you are feeling, we always have our whole team tasting and see how we can improve something.
What if any are your favorite spices that you use? Which? And why?
Cumin, cayenne, black pepper are favorites. I don’t have one favorite, it depends on the dish and what I am trying to create. I use many in our diverse menu.
What is your philosophy about food and feeding people?
I want people to come to our restaurant, dine with their friends and family and leave with a smile on their face.
What is your favorite menu item? And why?
Our Veal Chop, It is an amazing piece of meat, all natural center cut, 12oz and we pair it with a mustard and ali’i mushrooms from the Big Island. Topped off with a balsamic port wine demi-glace, and it sits on herb, truffle risotto. It will definitely fill you up.
Any particular ingredients that you favor? And if so, why?
I really love risotto. It takes a lot of patience to create the right risotto. Then you have a perfect base for so many different flavors and styles. I make pancetta risotto, artichoke risotto, chile and corn risotto, rich mushroom and truffle risotto and many many more.
Where do you like to go eat on your days off?
I like to cook at home, make some steaks for family and just relax. I do enjoy eating a nice lunch on the water at Mala in Lahaina. They have a great menu and feel at that restaurant. Mark does a great job at his places.
What do you want Lahaina Grill patrons to feel or say after dining there?
I want every guest to feel great while they are dining with us and after they leave. I want them to feel full and content and have had a great night out with their friends and family.
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