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Fendu Boulangerie

Digest Kitchen Insider

October 14, 2012

Story By: Dining Out Team |

Ever wonder what goes on behind the scenes at your favorite restaurant? Well, much credit goes to the many chefs, owners and managers who work diligently day in and day out to make sure Hawaii’s diners have a top-notch dining experience.

This week, Dining Out gets the inside scoops from Fendu Boulangerie owner and chef Niel Koep, who gives us a little taste of Fendu Boulangerie and shares just what fuels his culinary drive.

Name: Niel Koep
Title: Chef/Owner of Fendu Boulangerie
Training/Education: New York Restaurant School, International Pastry Arts Center Elmsford, N.Y., National Baking Center Minneapolis, French Pastry School Chicago

Who or what inspires you as a chef/manager/owner? The customers who enjoy what we make at Fendu inspire me. If I make something that the customer enjoys then I am motivated to make them more things to eat.

If you could serve food to a celebrity, who would it be and why? What dish would you serve? I would love to serve food to President Barack Obama and first lady Michelle Obama. I have the utmost respect for both of them for the way they have made the best out of the worst situation in recent American history.

I would make them our Island Style Chicken Pot Pie, and for dessert, a Buttermilk Panacotta for Michelle, and a slice of our Valrohna chocolate for Barack.

What is your favorite dish on the menu? Why? It would be a toss-up between the Buckwheat Fig Bread (our Sunday bread special) and the Lychee streusel Danish. I love the flavor of buckwheat and figs combined together, and anything made with lychee is good for me.

Is there a dish that you create that’s not on your menu, but available upon request? We do accommodate variations on our regular menu items, such as our sandwiches or pizzas.

Fendu Boulangerie

752 Woodlawn Drive, Suite 5-119, Honolulu
988.4310
Monday-Saturday, 7:30 a.m.-7 p.m.
Sundays, 7:30 a.m.-3 p.m.

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