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 Hoku’s Chef de Cuisine Jeremy Shigekane, who gives us a little taste of Hoku’s and shares just what fuels his culinary drive.
NAME Jeremy Shigekane
TITLE Chef de Cuisine
TRAINING/EDUCATION California Culinary Academy
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- Jeremy Shigekane
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- Vegetarian Platter ($28)
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- Short Rib Tempura ($16)
Who or what inspires you as a chef/ manager/owner? Striving to improve myself and the team as a whole to move the restaurant forward is an inspiration in itself.
If you could serve food to a celebrity, who would it be and why? What dish would you serve? I don’t really follow celebrities, but if I had to choose someone, it would be my mother. I would serve her Crepes with Creme Fraiche and Vanilla, and whatever berries were in season. She loves crepes.
What is your favorite dish on the menu? Why? I don’t have a favorite dish on the menu as I get bored fairly easily.
Is there a dish that you create that’s not on your menu, but available upon request? There is no specific dish. I just ask our guests what kind of food they would like to eat and tailor it to their tastes.
Hoku’s
The Kahala Hotel & Resort
5000 Kahala Ave.
739-8843
Open for dinner Wednesday-Sunday, 5:30-10 p.m. Sunday brunch, 10 a.m-2 p.m.
Honolulu, HI 96816
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