Category Archives: Celeb chef
Chris Kajioka reunites with Ron Siegel
I feel like I’m working on a soap opera script, following chef Chris Kajioka. Two months after I interviewed him and Mourad Lahlou (see below) in September, the Hawai‘i-born chef went through a tearful divorce (I keed! It was all
Chris Kajioka reunites with Ron Siegel
I feel like I’m working on a soap opera script, following chef Chris Kajioka. Two months after I interviewed him and Mourad Lahlou (see below) in September, the Hawai‘i-born chef went through a tearful divorce (I keed! It was all
Mourad Lahlou loves Kaua‘i shrimp (and Chris Kajioka)
Pretend it’s Sept. 28, 2011. Please? Cause that’s when I did this interview with island-grown chef Chris Kajioka and Mourad Lahlou, chef-owner of vaunted, Michelin-starred San Francisco restaurant Aziza. OK, the time travel starts…now. SINCE CHRIS KAJIOKA joined Mourad Lahlou’s
Mourad Lahlou loves Kaua‘i shrimp (and Chris Kajioka)
Pretend it’s Sept. 28, 2011. Please? Cause that’s when I did this interview with island-grown chef Chris Kajioka and Mourad Lahlou, chef-owner of vaunted, Michelin-starred San Francisco restaurant Aziza. OK, the time travel starts…now. SINCE CHRIS KAJIOKA joined Mourad Lahlou’s
The boy has left town: Chris Kajioka lands at SF’s Aziza
Last summer Honolulu Magazine ran a great food story—Martha Cheng’s “The Boys Are Back in Town,” about island-born chefs returning to Hawai‘i. One of them was Chris Kajioka, who until December was the chef de cuisine at Roy’s Waikiki, and
The boy has left town: Chris Kajioka lands at SF’s Aziza
Last summer Honolulu Magazine ran a great food story—Martha Cheng’s “The Boys Are Back in Town,” about island-born chefs returning to Hawai‘i. One of them was Chris Kajioka, who until December was the chef de cuisine at Roy’s Waikiki, and
Belated e-toast to Santi Santamaría
Last June, my brother, James Griffith, had the honor of working with Santi Santamaría. Jim, who is assistant vice president for Emirates Flight Catering, is very sanguine about his accomplishments and brushes with fame. In May 2010, he sent me
Belated e-toast to Santi Santamaría
Last June, my brother, James Griffith, had the honor of working with Santi Santamaría. Jim, who is assistant vice president for Emirates Flight Catering, is very sanguine about his accomplishments and brushes with fame. In May 2010, he sent me
Hawai‘i talent abroad: KCC alum earns two stars from New York Mag
Yuhi Fujinaga, who is a graduate of KCC’s Culinary Institute of the Pacific, helms the new Bar Basque in New York City, which just garnered two stars (very good) from New York Magazine‘s Adam Platt. Writes the pithy reviewer (he’s
Hawai‘i talent abroad: KCC alum earns two stars from New York Mag
Yuhi Fujinaga, who is a graduate of KCC’s Culinary Institute of the Pacific, helms the new Bar Basque in New York City, which just garnered two stars (very good) from New York Magazine‘s Adam Platt. Writes the pithy reviewer (he’s
Po‘ipu: Kaua‘i’s new clustereat
Roy’s Poipu Bar & Grill has long been holding it down for good eats on Kaua‘i’s South Shore. And the North Shore has been getting all the buzz with Jim Moffat’s Bar Acuda and the St Regis Princeville’s Kaua‘i Grill
Po‘ipu: Kaua‘i’s new clustereat
Roy’s Poipu Bar & Grill has long been holding it down for good eats on Kaua‘i’s South Shore. And the North Shore has been getting all the buzz with Jim Moffat’s Bar Acuda and the St Regis Princeville’s Kaua‘i Grill
An hour with: Georges Mavrothalassitis
In March I was lucky enough to interview Chef Mavro chef-owner Georges Mavrothalassitis for Modern Luxury Hawaii’s summer issue, on stands now. It’s a fun little Q+A. But the one-time engineer genius had a lot more to say than space
An hour with: Georges Mavrothalassitis
In March I was lucky enough to interview Chef Mavro chef-owner Georges Mavrothalassitis for Modern Luxury Hawaii’s summer issue, on stands now. It’s a fun little Q+A. But the one-time engineer genius had a lot more to say than space
Nobu’s Ma’o-ized omakase menu
You’d think word that Nobu Matsuhisa was in town and that he’d be cooking at his Waikiki outpost for a week would fill up the restaurant’s reservation book. But it was easy to get a same-day table for two on
Nobu’s Ma’o-ized omakase menu
You’d think word that Nobu Matsuhisa was in town and that he’d be cooking at his Waikiki outpost for a week would fill up the restaurant’s reservation book. But it was easy to get a same-day table for two on
Will Kaua‘i Grill make the Garden Isle Hawaii’s dining destination?
In France, there is a tradition of the restaurant-inn. Michelin-starred chefs are sprinkled throughout the boonies, where the food grows, and include accommodations, so people can make a pilgrimage, eat and sleep off the food coma. Like the five-star Georges
Will Kaua‘i Grill make the Garden Isle Hawaii’s dining destination?
In France, there is a tradition of the restaurant-inn. Michelin-starred chefs are sprinkled throughout the boonies, where the food grows, and include accommodations, so people can make a pilgrimage, eat and sleep off the food coma. Like the five-star Georges
In other news
Another special $59 dinner from Chef Mavro: The Julie & Julia dinner was such a hit that the restaurant will do similar special menus periodically. Next up: Beaujolais Nouveau menu, Nov 19-Dec 5, 2009, 6-9:30 p.m. Tuesday-Saturday. Call 944-4714. Chef
In other news
Another special $59 dinner from Chef Mavro: The Julie & Julia dinner was such a hit that the restaurant will do similar special menus periodically. Next up: Beaujolais Nouveau menu, Nov 19-Dec 5, 2009, 6-9:30 p.m. Tuesday-Saturday. Call 944-4714. Chef
