Page 2 - Dining Out - Nov 14, 2021

Restaurant Insider with Anne Lee
ANNE LEE
speaks with Trump International Hotel Waikiki executive chef
JOSEPH ROSE
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1. Seared Scallops ($18)
Photos by
ANTHONY CONSILLIO
T here are delectable things happening at Waiolu Ocean
Cuisine.
Resort/hotel dining tends
to cater to everyone, but Joseph Rose, executive chef at Trump Internation- al Hotel Waikiki, has his philosophy of being the best at who they are, and that is a high-end seafood restaurant.
Responsible for all culi- nary aspects for In-Yo Café (the open-air restaurant offering breakfast daily), in-room dining, amenity programs and banquet/ catering events, I was in- vited to sit down with this talented chef to try the new dishes and find out more about his style of cuisine and what guests can expect from the new menu.
SPECIAL SECTIONS MANAGER
Nicole Monton
Phone: 808-529-4857 diningout@staradvertiser.com
AL: Tell me about some of the new additions to the menu.
JR: When I was at the Trump Hotel in Chicago, the exec- utive chef at the time (Frank Brunacci) had a huge influ- ence in what I created, and his style was more Asian dishes with spice, like Thai and Malaysian. I gravitated toward this type of cuisine and the spices but more Jap- anese, as I liked the simplic- ity of the cuisine. The new dishes that we are featuring are a balance of the two.
On our small plates menu, I have prepared three dish- es. The Sesame Tuna Tataki ($19) is fresh tuna from the fish auction. We press it with sesame seeds, sear it a bit, and place the ahi on yuzu aioli to give it a bit of cream- iness. It’s topped with pick-
SALES MANAGER
Anne Lee
Phone: 808-347-1093 alee@staradvertiser.com
2. 3. 4. 5. 6.
Sesame Tuna Tataki ($19) Kona Kampachi ($29)
Roasted Pacific Sea Bass ($35) Lobster Miso Ramen ($68) Rise of the Phoenix Roll ($25)
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Dining Out
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