Featured Chef Series
Chef Jon Matsubara
Hobbies: Smoking food ingredients
Favorite kitchen gadget: Laotian mortar and pestle
Favorite ingredient: verjus (the pressed juice of unripened grapes)
Interview
What’s your favorite memory of food?
My dad going to Tamashiro market on Sunday to recreate Harry Kojima’s recipe of cherrystone clams steamed with black bean pork hash gravy.
What inspired you to become a chef?
After college and law school I was at a crossroads in life. Cooking food was the only thing I really cared about.
How would you describe your current style of cooking?
Simple, elegant, and local. Taste is the first dialogue. Presentation and theater come next.
Do you have a favorite junk food or guilty pleasure?
Imperial Caviar and crunchy Maui onion potato chips.
When you’re not working in the kitchen, what do you like to do?
Beach BBQ with my daughters, ingredient and spirits shopping.
Any nonprofit organizations you support?
Humane Society, American Cancer Society, Make-A-Wish foundation, American Red Cross, and ocean sustainability.
When someone is visiting Hawaii — other than your restaurant, of course — where do you recommend visitors eat?
Alicia’s Market in Kalihi: get the smoked prime rib, limu poke, spicy pastele, crab mac salad plate combo.
What do you wish people would know about you?
I don’t want my identity to be a good chef. I want my identity to be a good father.
In your opinion, why is Hawaii such a great destination for food?
Like a great destination restaurant, Hawaii incorporates the total experience, incredible food, the Aloha spirit (hospitality), and ambiance.
What will you be creating for Hawaiian Airlines’ in-flight meal?
I’ll be making pipikaula (Hawaiian salted, dried beef) cold ramen salad and Maui red wine-braised short ribs. Execution, audience, and taste were the most important factors in the dish.
