THE 16TH ANNUAL

HALL OF FAME

The Emerald Gala

Presented by

THE SHERATON WAIKIKI | SEPTEMBER 30, 2024

HAWAIʻI RESTAURANT ASSOCIATION | CHAIRMAN’S MESSAGE HAWAIʻI RESTAURANT ASSOCIATION | HALL OF FAME

HALL OF FAME
ANDY HUANG The Hawai’i Restaurant Association’s Hall of Fame
and Restaurant Industry Awards celebrates the
This year we have inducted five individuals
recognized as Local Champions, Industry
Champions, Industry Awards, Pioneers, and Active
accomplishments of outstanding restaurateurs,
CHAIRMAN 2024 - 2025 leaders and chefs who have made lasting, Restaurateurs. These dedicated champions
substantial and distinctive contributions to the demonstrate exemplary commitment and sacrifice
HAWAIʻI RESTAURANT ASSOCIATION restaurant and food service industry in Hawaiʻi. and have meaningfully contributed to the Hawaiʻi
Their contributions demonstrate leadership and restaurant industry as leaders, change makers and
vision and are widely recognized in local, national, innovators. Join us as we celebrate their
and international communities. accomplishments and the impacts made in Hawaiʻi
and on our industry.
Every year, the Hawai’i Restaurant Association’s
Hall of Fame inductees are honored with an 2024 SELECTION COMMITTEE
induction ceremony highlighting their
CORPORATE PARTNERS Aloha and good evening, esteemed guests, colleagues, and friends, contributions to the industry. HRA’s inaugural Eddie Flores Jr., Chairman, L&L Hawaiian Barbecue
It is with immense pleasure and heartfelt gratitude that I welcome you all to inductees were announced in 2007 as part of the Victor Lim, Owner Operator, McDonald's
SIGNATURE this year's Hawaiʻi Restaurant Association Hall of Fame Gala. Tonight, we association’s 60th anniversary. Since then, the Don Murphy, Owner, Murphy's Irish Pub
gather to celebrate the remarkable achievements of our industry, honor the stories of the men and women who have John Smiley, Business Development Manager,
culinary legends who have left an indelible mark on our community, and transformed the way we eat have continued to yhad
Y. Hata & Co., Limited and ChefZone
reflect on the extraordinary spirit of aloha that defines us. inspire us. Jason Wong, President, Sysco Hawaiʻi
First and foremost, I want to extend a warm mahalo to all of you—the
dedicated restaurateurs, chefs, and hospitality professionals—whose passion MAHALO TO OUR PLATINUM TABLE SPONSORS
and perseverance have made Hawaiʻi's culinary scene a beacon of excellence
and innovation. Your commitment to quality, service, and the unique flavors of
our islands is truly unparalleled.
LEGACY
This year has been a testament to the resilience and unity of our community.
In the wake of the devastating Lahaina wildfire last year, many of you stepped
up in ways that went far beyond the call of duty. Your swift and selfless actions
to provide food, shelter, and support to those affected were nothing short of
MAHALO TO OUR GOLD TABLE SPONSORS
heroic. It is this spirit of kokua—of extending help to others—that embodies
the very essence of our industry and our aloha spirit.
To those who opened their kitchens, donated supplies, volunteered their
time, and offered a helping hand in the midst of such adversity, we owe you a
debt of gratitude. Your compassion and generosity have not only helped
rebuild lives but have also strengthened the bonds within our community,
reminding us all of the power of unity and collective effort.
Tonight, as we celebrate the inductees into the Hall of Fame, we also
celebrate each and every one of you who have contributed to making our
DIAMOND industry strong, vibrant, and compassionate. Let us take this opportunity to
MAHALO TO OUR EVENT SPONSORS
honor our past, acknowledge our present, and look forward to a future filled
with hope, innovation, and continued success.
Mahalo nui loa for being here, for your unwavering support, and for your
dedication to the culinary arts. Enjoy the evening, the camaraderie, and the
PREMIER celebration of our shared accomplishments.
Aloha and Mahalo,
Andy Huang
waikiki payroll Service
Chairman, Hawaiʻi Restaurant Association
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HAWAIʻI RESTAURANT ASSOCIATION | ABOUT HRA HAWAIʻI RESTAURANT ASSOCIATION | MEMBERSHIP INFORMATION

HAWAIʻI RESTAURANT MEMBERSHIP

ASSOCIATION INFORMATION
The Hawai‘i Restaurant Association is a nonprofit 2023 HAWAIʻI FOODSERVICE INDUSTRY MEMBER BENEFITS JOIN US
organization that works with the National Restaurant AT A GLANCE
Association and the National Restaurant Association Discounts on member events HRA membership is available in two levels:
Educational Foundation to represent, educate and $7.4B in Sales Preferred health care pricing
Special member to member offers Restaurant Member
promote the restaurant, food service, hospitality 10,000+ Restaurant Locations Rates vary depending on number of employees
and tourism industries in the Islands. The HRA Networking opportunities
90,900 Restaurant & Foodservice Jobs
represents more than 10,000 restaurants and food Legislative lobbying on current issues Allied Member
14% of Total Jobs in the State Industry updates
service establishments in Hawai’i employing more 95% of Restaurants Have Fewer than 50 Businesses that provide products or services used in
Education and employee development any food and beverage operation, or any hotel
than 90,900 people, and provides access to the Employees Industry data and resources for businesses without food service.
support and resources industry professionals need Largest Private Employer in the State Dual Membership with the National Restaurant
to maintain a thriving business and serve as Learn more at [Link]
Association (Restaurant Members)
contributing members of our unique and diverse
community here in Hawai‘i.
CORPORATE SPONSORSHIPS
HRA is fortunate to have strong Corporate Partnerships in place with Hawaiʻi's leading organizations supporting
EXECUTIVE COMMITTEE Tyler Roukema, Outrigger Canoe Club; Alison Tanaka, our Hawaiʻi restaurants. HRA’s strength is not only reflected in our sheer numbers but also in the dedication and
Tanaka of Tokyo; Katy Tanaka, Tanaka of Tokyo East; commitment of our board of directors and active membership, proving that a collective voice can make an
Chairman Ryan Tanaka, Giovanni Pastrami & Island Business impact in our community and reflect upon Hawaiʻi’s restaurants and the foodservice industry in a positive manner.
Andy Huang, VP & COO, L&L Hawaiian Barbecue Management; Tina Wang, Tanaka Ramen and Izakaya;
Treasurer Nicolas Ware, Duke’s Beach House, Lahaina; Anthony
Tambara Garrick, Hawaiʻi Farm Project Wong, Pounders Restaurant; Nicolas Wong, Beer Lab
HI; Paul Yokota, FCH Enterprises
Past Chairman
Ave Kwok, Mauna Kea Marketplace Allied Directors
Ronna Bahl, Y. Hata & Co., Limited; Robert
Incoming Chairman Gutierrez, Pepsico; James Idemoto, HMAA;
Michael Palmer, Ho'okipa Partners Raymond Orozco, Triple F; Bryan Pearl, Heartland;
Legislative Lead Randy Sagon, Coca-Cola Bottling of Hawaiʻi; David
Victor Lim, Owner Operator, McDonald’s of Hawaiʻi Yoshioka, Sysco Hawaiʻi; Julie Yunker, Hawaiʻi Gas

BOARD OF DIRECTORS Advisory Directors

Jerry Agrusa, University of Hawaiʻi at Manoa;
Regular Directors Jamie Brown, Hawaiʻi Commercial Real Estate;
Keoni Ahlo, Teapresso; Jesse Aguinaldo, Mahaloha Richard Rand, Marr Jones & Wang; Richard Turbin,
Burger; Kia Agustin, Honolulu Burger Company; Lee Turbin Law Firm
Anderson, HB Social Club; Noa Aoki, Aoki Group;
Matthew Asato, 604 Hospitality Group; Javier ADMINISTRATION
Barberi, Down the Hatch, Mala Tavern and Breakwall Sheryl Matsuoka, President & CEO
Shave Ice Co.; Alessandro Bolla, Arancino; Kiyoshi Holly Kessler, Vice President of Operations
Igarashi, Genki Sushi USA; Tim Januszewski, Jersey Ginny Wright, Operations Associate
Mike's Subs Hawaiʻi; Tom Jones, Gyotaku; Felix Lormona Meredith, Development & Grant Specialist
Koeppenkastrop, IL Gelato Hawaiʻi; Keith Mallini, Jaylina Feliza Sagon Abuy, Administrative Assistant
The Ritz-Carlton O‘ahu, Turtle Bay; Greg Maples, Namele Fauatea, Administrative Assistant
Pounders Restaurant; Don Murphy, Murphy's Irish Dana-Lynn Rodrigues, Administrative Assistant
Pub; Edwin Ohta, Eggs 'n Things; Tisha Urioste Schwartz, Administrative Assistant
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HAWAIʻI RESTAURANT ASSOCIATION | INDUCTEE HAWAIʻI RESTAURANT ASSOCIATION | INDUCTEE

Peter N. Abarcar, Jr.

Chef, restaurateur, and Emmy Award-winning
television host Guy Fieri is one of the world’s most
recognizable and influential culinary stars. With a
star on the Hollywood Walk of Fame, he is best
known as the Mayor of Flavortown and the face of
Food Network favorites Diners, Drive-Ins &
Dives, Guy’s Grocery Games, and the iconic culinary
LOCAL CHAMPION | MAUNA KEA RESORT competition Tournament of Champions. His thriving
business empire has grown to include over 80
Peter Abarcar, Jr., the esteemed Executive Chef at Mauna Kea
Beach Hotel, oversees the award-winning resort’s menu restaurants worldwide, Hunt & Ryde vineyard, Santo
development and operations across the hotel's restaurants, tequila, and Knuckle Sandwich cigars.
catering and renowned specialty buffets, and expertly blends
local flavors and innovative techniques to deliver exceptional Guy Fieri is a chef, restaurateur, New York Times
dining experiences. His culinary journey began on the Island of Best Selling author and Emmy Award-winning TV
Hawaiʻi, where he first honed his skills as a dishwasher at the host, Guy Fieri, is one of the world’s most
former Parker Ranch Broiler in Waimea. Under the mentorship of recognizable and influential culinary stars. In 2019,
Chef Clifford Goto, Chef Peter’s early exposure to the kitchen Guy received a star on the celebrated Hollywood
set the foundation for his illustrious career. “The restaurant’s Walk Fame, a rare feat for a chef.
sous chef was a paddler, would often ask me to cover his shifts
during regatta seasons so it gave me an opportunity to work Guy began his love affair with food at the age of
directly with Chef Cliff. I always loved cooking, whether chopped ten, selling soft pretzels from a three-wheeled
steak for my family or frying fish after a day at the shoreline, so
bicycle cart he built with his father called “The
being in a kitchen felt very comfortable for me. Chef Cliff taught
me how to hold a sauté pan in my left hand so that I could sauté Awesome Pretzel Cart.” After selling pretzels and
with my right; it’s counter intuitive as if you are right-handed, washing dishes for six years, Guy earned enough
you want to hold the pan with your right, but to stir and sauté, money to pursue his dream of studying abroad in
you need to have your dominant hand free.” Chef Cliff’s Chantilly, France, where he gained a profound
encouragement inspired Chef Peter to attend Kapi‘olani appreciation for international cuisines and further
Community College’s Culinary Institute of the Pacific, setting the strengthened his passion for food. He returned to

Guy Fieri
stage for his illustrious 36-year culinary journey. the US and graduated from the University of Nevada
Las Vegas with a degree in Hospitality Management.
Post graduation, Chef Peter’s career took flight on the Kohala Coast with one of the founding figures of Hawai‘i Regional Upon his graduation, Guy jumped headfirst into the
Cuisine, Chef Alan Wong. Mentored by the skilled guidance of Chef Alan, he learned the importance of supporting the
restaurant business, ultimately opening his own
local economy by partnering with farmers, fishermen, and ranchers. A cherished memory of Chef Alan’s insightful
guidance that profoundly influenced Chef Peter’s approach is his emphasis that "cooking with your cultural roots is casual dining concepts in Northern California.
essential for preserving these traditions and passing them on to future generations."
In 2006, Guy won Food Network’s popular television
In 1997, Chef Peter joined Mauna Kea Resort’s Westin Hapuna Beach Resort, formerly a Prince Hotel, as a lead cook. This competition show, “Next Food Network Star” and
path led him through roles such as Executive Chef at the Club at Hōkūli‘a from 2000- 2008 and eventually back to Mauna was awarded his own series, the Emmy nominated
Kea Beach Hotel, where he served as sous chef before ascending to Chef de Cuisine in 2010 at the former Coast Grille “Guy’s Big Bite.” Since that time, Guy has taken
and later to Executive Chef in 2011. His expertise was further recognized in 2016 when he was appointed Director of
Culinary and Beverage Operations at Hapuna Beach Prince Hotel, overseeing its transition into The Westin Hapuna Beach
food television by storm as host of top-rated TV INDUSTRY CHAMPION
shows including the iconic, Emmy-nominated
Resort. There, he revitalized dining concepts, including the highly acclaimed award-winning signature restaurant Meridia.
“Diners, Drive Ins & Dives,” “Guy’s Grocery GUY FIERI FOUNDATION
Chef Peter’s dedication extends beyond the kitchen; he actively contributes to local nonprofits and educational Games,” “Tournament of Champions" and “Guy’s
foundations, including the Hawai‘i Restaurant Association Educational Foundation Board of Directors, Hawai‘i Farmers Ranch Kitchen.” Additionally, Guy and his team at
Union United, Hawai‘i Culinary Education Foundation Mentor to Kohala High School and the Honoka‘a High School Knuckle Sandwich, LLC, have created a thriving
Academies Advisory Board of Directors of which he is the Culinary Pathway Advisor. culinary empire, opening 75 restaurants around the
world. On land and at sea, from the Las Vegas Strip
His culinary prowess has earned him accolades such as “Chef of the Year” from the American Culinary Federation Kona
to the Atlantic City Boardwalk, from South Africa to
Chapter and recognition in "Best Chefs of America," Hawai‘i Region. He also collaborates with Chef José Andrés’ World
Central Kitchen and is an active member of the Chef Corps for Hawai‘i Island. Colombia and from Costa Rica to Dubai, Guy’s
culinary creations are enjoyed globally, every day.
Known for his innovative fusion of ethnic flavors and modern interpretations, Chef Peter creates vibrant, creative menus
that celebrate Hawaiʻi’s rich culinary heritage. Outside the kitchen, he treasures moments with his ‘ohana at the beach
and family ranch, where he delights in cooking for his loved ones. A proud alumnus of Honoka‘a High School and the
Culinary Institute of the Pacific, University of Hawai‘i, Chef Peter continues to inspire with his passion for both local
ingredients and imaginative cuisine.

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HAWAIʻI RESTAURANT ASSOCIATION | INDUCTEE HAWAIʻI RESTAURANT ASSOCIATION | INDUCTEE

James H.Q. Lee

Perhaps you could say that agriculture entrepreneurship runs
deep in Tambara Garrick’s veins. As a nine-year-old, she sold
tomatoes and zucchinis from her front yard farm stand in rural
Northern California where she grew up as a member of
Dententer 4-H Club. Throughout high school, she was involved
with Future Farmers of America (FFA), a youth organization that
prepares members for leadership, personal growth, and career
development through agricultural education. That involvement PIONEER | HEE HING CORPORATION / LET’S EAT HAWAIʻI, LLC.
contributed to her multiple scholarships as she went on to study
agri-business at California State University in Chico, California. James H.Q. Lee began his restaurant career at the very early age of six and half. His
While she enjoyed early mornings at the university dairy and late- parents opened Hee Hing Chop Suey on Kapahulu Avenue on April 4, 1963, a 100 seat
local Chinese restaurant located directly across the street from the iconic Rainbow
night study sessions for farm accounting classes, she was Drive Inn. James cashiered every day after school and weekends. He was featured in a
ultimately drawn to changing her major. In 2003, she graduated Star Bulletin article “Chop Suey Restaurant Cashier at 6 1/2”. He recalled receiving tips
with a degree in Organizational Communication and Marketing from customers and consistently earned up to s $10 a day. Not bad for a six year old.
after a final semester abroad at the University of London.
James worked at Hee Hing from grade one while attending Jefferson Elementary, Iolani
School, the University of Hawaiʻi where he graduated from the Shidler School of
After graduation, she was recruited to work at an advertising Business and obtained his license as a CPA and through law school at the Richardson
agency as an account executive in Northern California. There, School of Law. He would always fret every Mother’s Day since it was the busiest
she was charged with overseeing marketing and PR strategies for weekend of the year in the restaurant business and school finals started the next day.
clients in various industries. Such experience laid the foundation He had to cram his studying the week before while class was still in session.
for her business acumen. She later became a small business After graduating and passing the bar in 1981, James joined the law firm which is now
owner herself, running a surf and skate retail clothing store. named Devens, Nakano, Saito, Lee, Wong and Ching as a full time attorney. While
practicing law, James still helped out at Hee Hing after work and during the weekends
It was a family vacation in 2006 that brought her to Maui for the when he was not engaged in trials or advising clients on tax matters. In 1979, James, his
brother Henry and their father, Kin Ball Lee, decided to expand Hee Hing on a parcel of
first time. Friendships forged during that trip kept her coming property which James’ parents owned on Kapahulu Avenue next to First Hawaiʻian
back until she made the decision to make the move in 2011. Bank. An architect was hired and plans were drawn up to build a small shopping
complex with a 500 seat Chinese restaurant on the property. In 1981, James’s father
On Maui, she was the Hawaiʻi Regional Sales & Marketing got ill and James and Henry had to make a decision to whether to continue the project.

Tambara
Manager for Landry’s Inc. a hospitality & restaurant group until They decided to continue and the project broke ground in late 1981. James worked on
2020 when the restaurants closed due to the COVID-19 the financing, planning and oversaw the construction of the new building. He spent his
pandemic. She continued to do what she does best by holidays and vacations planning the NEW Hee Hing Restaurant and took Hee Hing’s
consulting during the disruption. As secretary for the Hawaiʻi chef to Hong Kong to design a new menu which included cart service Hong Kong dim
sum. James worked on a Chinese banquet menu since he knew that celebration
Restaurant Association, Tambara volunteered much of her time banquets will be a major part of the business for the expanded Hee Hing. After all, the

Garrick
during the pandemic assisting businesses across the state and meaning of Hee Hing was “happy occasion”.
drafted an initial version of the Restaurant Reopening Guidelines
The “new” Hee Hing opened in 1984. The Saturday before opening day, the Lee Family invited the community to join them in the opening celebration.
that would later be adopted by the State Department of Health. More than 500 neighbors came. Hee Hing’s opening day literally started with a “bang.” While lighting a propane tank, a fireball shot out and singed
As a consultant for Maui Gold Pineapple and the Maui Pineapple James’ eyebrows and hair. Hee Hing quickly became a destination in Honolulu for Hong Kong dim sum, live seafood, family dinners and celebration. Hee
Store, she guided the team as they pivoted into online sales. Hing received numerous Honolulu Magazine’s Ilima awards and Hale Aina awards as Honolulu best Chinese restaurant annually.
Once the business recovered and agriculture tours reopened,
James was infected by the restaurant bug. In 1989, he met Chef Sam Choy on a State of Hawaiʻi Department of Business and Economic Development trip
the team reached back out to Tambara and invited her to to Hong Kong, Japan and Taiwan. Chef Sam was promoting Hawaiʻian regional cuisine and James was promoting Hawaiʻi as a destination for business
officially join the ownership company, Hawaiʻi Farm Project. investments. Sharing a common interest in food, James and Sam opened Sam Choy’s Diamond Head on the second floor of Hee Hing Plaza. It was an
instant success and consistently did 350 dinners a night. It was so busy that the opening manager quit after one week and the opening chef after one
She is thrilled to have the opportunity to revisit her love of local month. James had to manage the restaurant while practicing law until a new manager was hired. James and Sam opened Sam Choy’s Breakfast, Lunch and
Crab in 1989 and featured a real fishing boat in the dining room, an ahi boat which James saw on a dock in Haleiwa and bought for $5000. Here James
INDUSTRY AWARD agriculture by joining Hawaiʻi Farm Project as Chief Marketing
Officer. In this role, she oversees the planning, development and
also opened Honolulu’s first microbrewery and founded Aloha Beer before opening Sam Choy’s restaurants in Lahaina, Kahului, Tokyo, Guam and Kona.

execution of marketing and sales initiatives across the company’s

HAWAIʻI FARM PROJECT family of brands. Her responsibilities range from creative
James loved the restaurant business because it afforded him the opportunity to meet people. It was motivating for him to see happy customers enjoying
the food at his restaurants. He met rock star Chuck Berry at Hee Hing when he was seven, Senator Dan Inouye and US Senate Sargent at Arms Henry
Guilgni at Hee Hing, LA Lakers Jerry West and Kobe Bryant at Sam Choy’s Diamond Head, Keith Richards of the Rolling Stones at Breakfast Lunch and
influence and business strategy to forming partnerships in both
MAUI GOLD PINEAPPLE the private and public sector.
Crab, US Presidential candidate Michael Dukakis at Hee Hing and many more. While he has fond memories of the many famous people he has met, it was
the relationship with the local customers he cherishes the most - the Doanes, the Kaecks, the Inouyes, the Wongs and the many Hawaiʻi families.

Her commitment to business and community development is evident in her active involvement with several organizations. She James is a strong believer of community service and believes everyone should give back to the community. When appropriate, he has used his restaurant
knowledge and connections to help the charitable and nonprofit organizations. One of the organizations which has a special place in James’s heart was Big
serves as a board director for the Hawaiʻi Restaurant Association, Maui Chamber of Commerce, Lahaina Town Action Committee, Brothers/Big Sisters of Honolulu which provides guidance and mentorship to children from single parent families. He has chaired the organization and its
County Workforce Development Board, and as a commissioner of the County of Maui Salary Commission. Additionally, she Foundation. To assist in raising funds for its public service work, James helped put together the annual Gourmet Affair which featured renown chefs, such
graduated from the Ka Ipu Kukui Fellows leadership program in 2017 and is currently vice-chair of its board of directors. as Chef Paul Pruddhome from New Orleans, Chef Emeril Lagasse, Iron Chef Minoru Morimoto, Iron Chef Hiroshi Sakai and Ming Tsai. James has also
served as vice chair of the University of Hawaiʻi Board of Regents and as a trustee on the University of Hawaiʻi Foundation.
Tambara is passionate about supporting small businesses by enhancing value-add product development and packaging for
Finally, although James practices law full time, he is still in the restaurant business on a different scale. Since 1993, he has volunteered annually chairing the
agricultural commodities, enabling them to reach broader markets. Her joy comes from fostering collaborative growth among food division of the Iolani Fair and for the past thirty years, would help design the menu for the fourteen food booths, which includes a “gourmet booth”,
businesses. Her dedication to community service is equally notable. She regularly volunteers with local non-profits on projects sourcing and ordering of food for the 30,000 attendees, directed the set up, oversaw the prep and the cooking of the food, including Iolani’s famous fair
such as beach cleanups, school garden programs, and food distribution. As a 2024 honoree of Pacific Business News’ “Women gumbo which he learned from Chef Emeril Lagasse, and directed the cooking and serving of dishes by 800 Iolani alumni of which 90% have no knowledge
Who Mean Business,” Tambara’s commitment to her community, particularly following the Lahaina fires, highlights her or involvement in the food business. James describes it as setting up and running fourteen pop up restaurants over a two day period. In 2019, the Food
Network’s Carnival Eats hosted by Noah Cappe featured Iolani’s wok of noodles, malasadas and gourmet booth Chef Ronnie and his Sweet Roll Pork Belly.
exceptional leadership and impact both in business and in community service.
James loves the restaurant business, misses it and is always thinking about a next restaurant concept which he could develop for Hawaiʻi.

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HAWAIʻI RESTAURANT ASSOCIATION | INDUCTEE HAWAIʻI RESTAURANT ASSOCIATION | CHEFS OF ALOHA & BEVERAGE SPONSORS

Mike CHEFS OF ALOHA

Rompel
ACTIVE RESTAURANTEUR
DOMINO’S HAWAIʻI
Proud Husband, Father of 4 and Papa of 3 little ones, GÖRAN V. STRENG DAISUKE MATT YOUNG HARRY NAKASHIMA ANDREW CHUN-HORI
Karla and Mike have always strived to provide an Y. Hata & Co., Limited HAMAMOTO Duke’s Waikiki Gyotaku Japanese Hawaiian Pie Company
opportunity for our generations. Both grew up and Chefzone Arancino Restaurants
through the public system of government assistance.
They knew they wanted more, they just didn’t know
what that meant.
As Mike was trying to put himself through Business
Administration at the University of Nevada Las Vegas,
he stumbled upon a $5 an hour job at Domino’s Pizza.
He “always” knew he wanted to own his own business,
but would have never imagined it was going to be in
food or Domino’s.

He didn’t think anyone grew up with dreams of being a pizza maker or delivery driver for their lifetime, but in some
ways, that has been his main job for over 33 years at Domino’s. He worked for the corporation in various roles in Las
Vegas and Los Angeles for 7.5 years. He was fortunate to have spent time with the founder, Tom Monaghan, DIRK MARIO LOPEZ JASON PEEL YUYA YAMANAKA DANNY CHEW
whenever he visited Mike’s markets. Monaghan always wanted the employees to franchise, and so Mike did in KOEPPENKASTROP Kuhio Avenue Food Hall Nami Kaze Hawaiʻi [Link] The Ritz-Carlton O‘ahu,
August of 1998. Ironically it was just before Mr. Monaghan sold the company to Bain Capital. Mike had to buy his IL Gelato Hawaii LLC Turtle Bay
first 2 stores with a partner in downtown San Francisco. He bought his first store on his own in Mountain View,
California in 2000. It was a great time to be young, dumb and broke in the Bay Area and then for many of us, reality OF AL
struck on September 11. For many Americans, life changed. FS

O
CHE

HA
Mike met Karla and got real serious, real fast, and started a family. He dove into the business to build something for
his family. In 2005, he realized he needed a better place to raise his family. An opportunity came up in Hawai’i and

HAW

IO N
he ended up buying 6 remaining Domino’s in 2006. He bought 6 stores, losing $600,000 a year, for $600,000. He
didn’t have $600,000 to lose and so he got those stores to break-even in the first year, but remained at break-even

AT
AI

CI
RE

ʻI
for 2 years. It might have looked good to the bank, but when you break-even, as the small business owner, it just ST
A U R A N T ASS
O
means you don’t get paid. Sometimes that’s for years. Thankfully we had pizza and so we survived. By 2009, Mike’s
family of four was still living in a 1-bedroom apartment above the old Domino’s in Wahiawa. He needed help. It
would not be Mike’s “history” if it wasn’t mentioned that he found God, his Word, and in turn, Mike’s own purpose.
2024
PRESENTED BY
Karla had been pushing for years, but Mike was too busy. Finally, he arrived. It changed our lives and changed how I
BLAKE KAJIWARA DARREN DEMAYA RONNIE NASUTI NORIYUKI NAKAMURA
saw our business. As we changed, the results changed.
Sheraton Princess Kaiulani Sheraton Waikiki Tiki’s Yakitori Hachibei
There’s a much longer story there, but Mike went from $3.7MM a year to $50MM a year on the islands. However, his
greatest contribution is the opportunity that is able to give his team, the same one from 26 years ago, and how
often they are able to support the community. This journey has been a blessing they could never have imagined, and
definitely one they would have never chosen. Mike and his team are here to give our Mahalos to the team that has MAHALO TO OUR BEVERAGE SPONSORS
made it happen.
Mahalo to Hawai’i Restaurant Association for all of the support, guidance, mentorship, and investments they make
into the next generation of restaurant dreamers!

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HAWAIʻI RESTAURANT ASSOCIATION | EDUCATIONAL FOUNDATION HAWAIʻI RESTAURANT ASSOCIATION | EDUCATIONAL FOUNDATION

EDUCATIONAL FOUNDATION OUR CHEFS OF TOMORROW!

The Hawaiʻi Restaurant Association Educational
Foundation (HRAEF) supports the hospitality industry
in Hawaiʻi through educational programs that inspire
and prepare current and future hospitality industry
workers while also supporting the philanthropic
mission of the Hawaiʻi Restaurant Association.

The HRAEF brought the nationally accredited ProStart

curriculum to Hawaiʻi in 2016 with the goal to equip
culinary teachers and classrooms across the state to
inspire students to be passionate about a future in the
culinary field. The 13 Hawaiʻi High schools that utilize
the ProStart curriculum offer a wide range of lessons
where students experience aspects of the industry
from culinary arts to restaurant management. Future
goals of the foundation include increasing student
engagement with competitions and mentorships Collaborative Partnerships for Industry Resilience:
through partnerships with professionals in the Recognizing the challenges that the hospitality
restaurant industry. industry faces, especially in the wake of global events,
we forged strategic partnerships with industry leaders
2023 Milestones and our State's community colleges and the University
of Hawaiʻi. These collaborations aim to create a
Culinary Scholarships Reach New Heights: One of our proudest achievements last year was the expansion resilient and supportive environment for our local
of our culinary scholarship program. Through dedicated efforts and unwavering support from our restaurants and culinary businesses. By working
community, we were able to provide more aspiring future chefs and hospitality professionals with the together, we strengthen our collective ability to
financial assistance they need to pursue their dreams. These scholarships not only support individuals but overcome challenges and build a vibrant future for
also contribute to the overall growth and diversity of Hawaiʻi's culinary scene. Hawaiʻi's culinary community.

High School Grants Elevate Classroom Culinary Education: Our ProStart High Schools received much- Community Outreach and Engagement: Beyond the
needed grants in 2023 from HRAEF! ProStart is a cornerstone of culinary education in high schools, fostering walls of our culinary classrooms, we've actively
a hands-on approach to learning and preparing students for careers in the dynamic hospitality industry. The engaged with the community to promote the
grants directly support our ProStart programs and are a testament to our commitment to providing tangible significance of a thriving restaurant industry. Through
support where it matters most—within the classroom. Culinary education is not just about theory; it's about various outreach programs, awareness campaigns, and
hands-on experience and practical skills development. The grants empower ProStart High Schools to create community events, we have endeavored to highlight
an enriched learning environment, enabling students to hone their culinary skills and gain a deeper the positive impact that a robust culinary scene can
understanding of the art and science of cooking. By directing these funds towards ProStart High Schools, we have on our economy, culture, and overall well-being.
are investing in the aspirations of future culinary professionals. The equipment and supplies purchased with
grant funds contribute to the comprehensive education and training of students, preparing them for success Highlights:
in a rapidly evolving culinary landscape.
HRAEF awarded $20,000 in school grants and $6,000 in student scholarships
Innovative Educational Initiatives: In 2023, we took bold steps to enhance the educational experience for 5,000 staff and volunteer hours supported the foundation and ProStart schools
culinary students across the state by working directly with the teachers. HRAEF held quarterly workshops that 1,800 high school students enrolled in culinary programs
not only focused on honing culinary skills but also on fostering creativity, entrepreneurship, and sustainable
practices. Our goal is to empower the next generation of chefs and restaurant professionals with the We extend our heartfelt gratitude to our dedicated industry partners, valued sponsors, and the entire Hawaiʻi
knowledge and skills necessary to thrive in a rapidly evolving industry. community. Your support has been instrumental in achieving these remarkable feats, and we look forward to
continued collaboration as we navigate the exciting journey that lies ahead.
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HAWAIʻI RESTAURANT ASSOCIATION | PAST INDUCTEES

PAST HALL OF FAME INDUCTEES

(2023) Russell Hata, Y. Hata & Co., Limited and ChefZone; William Kimi Jr., Uncle Billy's; Victor Lim, Mcdonald's of
Alan Ho, Jade Dynasty Seafood Restaurant / Kirin Hawaiʻi; Tsutao & Harriet Morioka, Dani's Restaurant; Colin
Restaurant / Dada Spa, Salon and Cafe; Ave Kwok, Jade Nishida, Side Street Inn; Buddy Nobriga, Maui Soda & Ice
Dynasty Seafood Restaurant; Jason Peel, Nami Kaze Works; Randy Schoch, Desert Island Restaurants; Emme
Hawaiʻi; Linda Rosario, McDonald's; (2022) Denise Hayashi- Tomimbang, EMME, Inc; (2012) Floyd and Doris
Yamaguchi, Hawaiʻi Food & Wine Festival; Victor Lim, Christenson, Mama's Fish House; Lyle and Grace
McDonald's; Sylvia Luke, State House Committee; Greg Guslander, Coco Palms Hotel; Hayashi Family, Pagoda
Maples, Hawaiʻi Restaurant Association; Sheryl Matsuoka, Hotel & Floating Restaurant / Pacific Beach Hotel; John
Hawaiʻi Restaurant Association; Sherry McNamara-Menor, Heckathorn, Honolulu Magazine; Tom Jones, Gyotaku
Chamber of Commerce Hawaiʻi; Amanda Noguchi, Under Japanese Restaurants; Harold and Nancy Manago,
My Umbrella; Mark Noguchi, Pili Group & Chef Hui; Ryan Manago Hotel; Harry Marn Sin & Bat Moi Kam Mau, Char
Tanaka, Giovanni Pastrami, Island Business Management, Hung Sut; Russell Siu, 3660 on the Rise / Kakaako Kitchen;
LLC; Gwen Yamamoto-Lau, Hawaiʻi Green Infrastructure Teruya Family, Armstrong Produce; Francis and Mary Tom,
Authority; (2019) Charlene Goodness, Maile Room; Miles Wailana Coffee House; (2011) Hawaiʻi Regional Chefs Sam
Ichinose, Mcdonald's of Hawaiʻi; Peter Kim, Signature Steak Choy, Roger Dikon, Mark Ellman, Amy Ferguson, Bev
House, Liliha Bakery & Yummy Food Group; DK Kodama, Gannon, Shep Gordon, Jean-Marie Josselin, George
Sansei Seafood Restaurant & Sushi Bar, d.k, Steak House Mavrothalassitis, Peter MerrimanA, Phillippe Padovani,
and Vino; Dean Okimoto, Nalo Farms; Felix Taira, Pounders Alan Wong, and Roy Yamaguchi; (2010) Taiko Hamura,
Restaurant; Wally Takara, Cavaliers, Steve Ueda, Suisan; Eric Hamura's Saimin; Seiju and Ayako Ifuku, Rainbow Drive In;
Von Platen Luder, Luana Hospitality Group; (2018) Andy Don Murphy, Murphy's Bar & Grill; John Saxten, TS
Anderson, John Dominis, Michel’s at the Colony Surf, Restaurants; Roy and Koo Takakuwa, Liliha Bakery; Curtis
Haleiwa Beach House; Duke Baker, Tex's Drive In & Takaoka, Tasty Crust; Shizuko Teshima, Bob Thibault, TS
Restaurant; Don Dymond, Kalapawai Market/Deli; George Restaurants; Seiichi and Sachiko Toguchi, Highway Inn;
& Irene Fukuoka, Pearl City Tavern; Paul Horner, Lodge & Lynne, Charles and Kirk Tomo, Sam Sato's; Roy
Koele; Wilfred & Mary Kawamura, W & M Bar-B-Q Burger; Yamaguchi, Roy's; (2009) Betsy Cardoza, Tokyo Tei; Calvin
Conrad Nonaka, Culinary Institute of the Pacific, HFWF, Chun, Patti's Chinese KItchen; Frank Hata, Y. Hata Co;
Restaurant Week; Ernest Sueoka, Sueoka's Snack Shop; Barbara Holm, Trade Publishing / Hawaiʻi Hospitality
Paul Uyehara, Aloha Tofu Company; (2017) Chai Magazine; Seiichi and Matsuno Nakagawa, Seaside
Chaowasaree, Chai's; Robert Chinen, Kapiʻolani Community Restaurant and Aqua Farm; Hideo and Fujiko Nonaka,
College; Tammy Fukugawa, TS Restaurants; Stanton Ho, Mike's Cafe; Ed Wary, Auntie Pasto's; Martin and Jeanie
Leeward Community College; Robert Longhi, Longhi's; Wyss, Swiss Inn; (2008) Eddie Flores Jr., L&L Drive-Inn /
Barry Oconnell, HFM Food Service; Faith Ogawa, Private L&L Hawaiian Barbeque; Marian Harada, Food Service &
Chef; James and Alan/Sharon Perterson/Peterson Cheape, Catering Business; Paul Mann, Korner Pocket Bar and Grill,
Pertersons Upland Farms; Bill Tobin, Tiki's Grill & Bar; Peter Paparoni's Pizza and Pasta, Captain Cook Baking Co. and
Yukimura, Koa Trading Company; (2016) Edward Doty, Ala Scoop Ice Cream and Espresso Bar; Michel Martin,
JMD; Bob and Christine French, Brennecke's; Alicia and Michel's at the Colony Surf / Patisserie bakeries.; Shiro
Raymond Kam, Alicia's Market; Jacki Lau, Roy’s; Debra Matsuo, Shiro's Saimen Haven; Denjiro Ota, Kauai's Tip
Ching and Rick Maiava, Ken's House of Pancakes; Dr. John Top Cafe & Bakery; Chuck Rolles, Chuck's Steakhouse /
Morgan, University of Hawaiʻi; David Nagaishi, Pounders at Chuck's Cellar.; Raymond Valentine "Buzz" Schneider,
PCC; Aaron Placourakis, Tri Star Restaurants; Mark Buzz's Steak & Lobster and Buzz's Original Steak House;
Shishido, Alan Wong's; Mel and Lynn Tanioka, Tanioka's; Roy Shimonishi, The Hungry Lion ; Maurice Sullivan,
(2015) Roy and Dora Hayashi, Like Like Drive Inn; Ed Foodland and Mcdonald's; Robert Taira, Robert's Bakery
Kenney, Town Restaurant; Beth Ann Nishijima, Nori's and King's Bakery; (2007) Roy and Jan Asato, K.C. Drive-In
Saimin & Snacks; Mark Oyama, Mark's Place; Gerard and Wisteria Restaurants; Francis and Charles Higa,
Reversade, Gerard's Reversade - Gerard's Restaurant; Zippy's; David Hill, Canlis Restaurant; Tosh Kaneshiro,
Gladys Sato, Kapiolani Community College; Warren Shon, Columbia Inn; Nagamine Family, Flamingo Restaurant;
Southern Wine and Spirits; Glenn Tamura, Tamura's Market Richard Rodby, Kemoo Farm; Arthur Salisbury, Jolly
and Tamura's Fine Wine & Liquors; Alan Wong, Alan Rodger, Yum Yum Tree, Monterey Bay Canners,
Wong's and Alan Wong's Pineapple Room; (2014) Joey Spindrifter, Sizzler and Islander; Albert Schmid, Ranch
Cabell, Chart House Waikiki; Peter Canlis, Canlis House Restaurant; Spencer Fullerton Weaver Jr., The
Restaurant; Chuck Furuya, Master Sommelier; Tadao Nezu, Queen's Surf, The Gourmet, WAikiki Beef 'n' Grog,
Futaba Restaurant; Sasaki Family, Lihue Barbecue Inn; Alan Fisherman's Wharf, Hawaiʻian Hut, Popo's, Trader Vic's and
Suzuki, Youngs Market Company; Archie Tanaka, Archie's; Kau Kau Korner; Andrew Wong, Orson's Bourbon House,
Uchida Family, Two Ladie's Kitchen; (2013) Dennis & Andy's Drive In, Big Ed's Delica-tessen, Coral Reef, Byron's
Dulchie Honda, Honda Tofu Drive In and The Chowder House

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