Page 2 - Dining Out - Apr 11, 2021

Restaurant Insider with Anne Lee
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ANNE LEE
speaks with
GOEN Dining + Bar executive chef RUSSELL CHU
Photos by
LAWRENCE TABUDLO
F ive years ago, GOEN Dining + Bar opened on the Windward side, and its debut date had
great significance for its executive chef Russell Chu.
“It actually opened on my birthday, Nov. 20!” shares Chu, who’s spent 16 years in the restaurant industry.
He got his start as a dishwasher/food runner at Osake, where his interest for making sushi started.
“My passion for making sushi let me to work at Tokoname in Kailua, and that is where I honed my craft,” he adds. “This also led me to my career path with Roy Yamaguchi at Roy’s Hawaii Kai,whichstartedin2009.Thisjourney working with Roy and his team really turned me into who I am now. Person- ally, as a chef, this is one of the best companies to work for. Roy gives the foundation for each of his restaurants and encourages each of his executive chefs to be creative — creative control and curating the menu, honoring the concept that he created.”
This week, Chu is excited to share
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Dining Out
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