Always 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 Eggs ‘n Things’ head cook and kitchen manager Tony Wallace, who gives us a little taste of Eggs ‘n Things and shares just what fuels his culinary drive.
Name: Tony Wallace
Title: Head Cook/Kitchen Manager of Eggs ‘n Things
Training/Education: Serve Safe Certified, 20-plus years of experience
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- Tony Wallace. Photo courtesy of Eggs ‘n Things
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- Vegatarian Omelette with Egg Whites.
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- Sour Cream Blueberry Crepes $ 10.50.
Who or what inspires you as a chef/manager/owner? The fact that cooking is equal parts of science and art. I like the magic of creating a savory dish from ingredients you can pick from your own garden, then making food come to life. It just makes people happy.
If you could serve food to a celebrity, who would it be and why? What dish would you serve? Adrian Peterson of the Minnesota Vikings. He’s just having an MVP-type of year, and I’d love to cook for him our Egg White Veggie Omelet with Brown Rice to get him ready for the playoffs!
What is your favorite dish on the menu? Why? Strawberry Sour Cream Crepes. Some people don’t like the sourness of this dish, but I just love sweet and sour dishes.
Is there a dish that you create that’s not on your menu, but available upon request? Chocolate Haupia Crepes topped with Coconut Flakes. Those are so good when we have it.
Eggs ‘n Things
343 Saratoga Road, Honolulu
923.3447
Daily, 6 a.m.-2 p.m.; 5-10 p.m.
Waikiki Gun Shop, Honolulu, HI 96815
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