Atlantis Seafood & Steak

Digest Kitchen Insider

January 27, 2013

Story By: Dining Out Team |

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

This week, Dining Out talks story with Atlantis Seafood & Steak’s executive chef Almario Betiong, who gives us a little taste of what fuels his culinary drive.

Photo courtesy of Atlantis Seafood & Steak

Name: Almario Betion
Title: Executive Chef at Atlantis Seafood & Steak
Training/Education: CCA (California Culinary Academy/San Francisco)

Who or what inspires you as a chef/manager/owner? My brother was a chef and this always motivated me to follow in his footsteps.

What is your favorite dish on the menu? Why? Kona Coffee Lamb Chops. I enjoy the taste of Lamb and think the way I do it is a unique way to flavor the dish. I use Crushed Kona Coffee to crust the pieces and it is an interesting Pacific twist to the dish.

What is your favorite ingredient to work with? Why? Any fresh herbs. Especially island/Pacific-grown items. The aromas, freshness and flavors really accentuate the looks and flavors of any dish.

Is there a dish that you create that’s not on your menu, but available upon request? Just about anything you want — within reason, of course. We get many vegetarian, vegan and allergy requests, and I am always happy to come up with something, using what we have in stock, that I believe customers would enjoy.

What are your culinary goals? What do you hope to improve on? Maintaining the highest standards and quality we can, and making our customers happy. I always work on improving any weak areas.