in sider
Sam cHoY
Sam Choy, Executive Chef/Owner
Sam Choy’s Breakfast, Lunch and Crab
Honolulu
What kind of food will diners enjoy at
Sam choy’s?
They will enjoy island heritage cuisine.
Hawaii is the melting pot of the world, and
we are fortunate to have great fresh seafood
and produce here year-round. The ethnic
flavors of each culture here in Hawaii—
Japanese, Okinawan, Polynesian—has had
major input into the food we have here today,
and on our menu at the restaurant.
How do you decide, out of such a rich
selection of local ingredients, what to use in
your dishes?
It all depends on what kind of menu I am
designing. If I am doing a seafood dish, I
usually use fresh fish and pair it with fresh
produce. If I am designing a dish using fruits
or vegetables, I pair that with an appropriate
protein. I think about how to capture the
freshness of the food and bring it to the
plate, making sure we use food to its fullest
potential in a particular dish.
What advice do you have for others who want
to open and run a successful restaurant?
As important as it is to be a great cook,
you also need to have a good business
sense. I would tell people they need to
understand the importance of teamwork,
not to rush into a partnership, have
control of your own destiny, keep the food
consistent and always do your best to
provide great food and service.
You also write cookbooks and host a tV show.
How do you juggle all those different roles?
I have a great staff that helps me plan out
the cooking show, and I work with a great
publisher here in Hawaii for my cookbooks.
What do young people coming into the
industry need to know?
Take it slow and learn things well. Don't
rush, because it only gets better if you take
it slowly and think things through thoroughly.
What gives you pleasure on the job every day?
Seeing repeat customers coming back to
the restaurant, and hearing them say the
restaurant is a fun place to be and they
enjoyed the food and experience.
Note: Sam Choy’s Kai Lanai opens in Kona,
Hawaii, this fall.
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