ONLINE REGISTRATION IS CLOSED. Email Gina Ho for late registration at chamberevents@cochawaii.org.
The State of Hawaii Business Pivot Program, funded by federal CARES funds, provides Hawai’i’s small businesses and non-profits assistance to “pivot” their businesses. Eligible companies may receive up to $10,000 for expenses related to pivoting or adjusting their company to meet the new economic environment. The Chamber of Commerce Hawaii has implemented a workshop series to support our community in understanding their eligibility, the application process, and help in pivoting their businesses.
This webinar highlights some of the innovative ways local restaurant owners and operators are pivoting their business as a result of the pandemic. Hear the stories and lessons learned from a panel of restaurant owners and operators who have made creative changes to their menu, product, dine-in, and take-out & delivery options. How might you apply this to your restaurant?
Special Guest Speakers
Jeremy Shigekane
M by Chef Mavro
Shigekane’s culinary experience entails working at fine-dining restaurants in New York City, San Francisco and Hawaii. His career includes cooking at Bouley and Café Gray in NYC, The Ritz Carlton Half Moon Bay, John’s Island Club in Florida, Hawthorne Lane in San Francisco, and he opened the Bar at the Museum of Modern Art (MOMA). In Hawaii, Shigekane worked at Hoku’s at The Kahala Hotel & Resort, Chef Chai, for Chef Mavro, and the Royal Hawaiian Resort Waikiki. His greatest joy is sharing his passion for food and drink with Hawaii and the world!
Roy Yamaguchi
Chef/Founder of Roy’s Worldwide, Roy’s Beach House
Eating House 1849, Humble Market Kitchin, Roy’s GOEN Dining + Bar
Roy Yamaguchi is the chef and founder of a collection of restaurants including: Roy’s Restaurants worldwide and Guam, Roy’s Beach House, Eating House 1849, Humble Market Kitchin and Roy’s GOEN Dining + Bar. He is revered for his exceptional culinary skills and is known as the innovator of Hawaii inspired cuisine, an eclectic blend of California-French-Japanese cooking traditions created with fresh ingredients from the Islands. He is the first from Hawaii to have been honored with the prestigious James Beard "Best Pacific Northwest Chef" Award in 1993 and has earned numerous honors including California Chef of the Year (California Restaurant Writers Association) Gault-Millau Top 40 (Forbes FYI), Top 50 Cuisines in America (Conde Nast Traveler), Fine Dining Hall of Fame (Nation’s Restaurant News) and the John Heckathorn Dining Excellence Award (Honolulu Magazine).
Yamaguchi was born and raised in Tokyo, Japan. His Hawaii roots are tied to his paternal grandfather who started a tavern and the Yamaguchi General Store in Wailuku, Maui in the 1940s. He attributes his appreciation for food to his grandparents and his Hawaii-born father and his Okinawa-born mother. Upon graduating from high school, Yamaguchi enrolled in the Culinary Institute of America (CIA) in New York where he received his formal culinary training. After graduating in 1976, he accepted numerous positions at some of the most prestigious California restaurants at the time: L'Escoffier, L'Ermitage, Le Serene, Michael’s, and Le Gourmet in the Sheraton Plaza La Reina. In 1984, Yamaguchi opened his first restaurant, 385 North, in Hollywood and in 1988, he moved to Honolulu to open the first Roy’s Restaurant in the suburban neighborhood of Hawaii Kai.
Yamaguchi is also known as a television personality, hosting six seasons of the PBS series, Hawaii Cooks with Roy Yamaguchi, which was broadcast on more than 300 stations in all 50 states, as well as in over 60 countries. Equally notable, he was featured on the Food Network’s My Country, My Kitchen that takes him back to his roots in Japan. Yamaguchi also competed as one of twelve of the nation’s most notable chefs on the first season of Bravo Channel’s Top Chef Masters and also appeared as Iron Chef Asian, in the first American incarnation of Iron Chef USA.
In 2004, he launched a “Roy Yamaguchi” brand of cookware that sold on the Home Shopping Network. He has published four cookbooks: Pacific Bounty, Roy’s Feasts from Hawaii, Hawaii Cooks: Flavors from Roy’s Pacific Rim Kitchen and Roy’s Fish and Seafood.
In addition to the acclaim his restaurants have received, Yamaguchi’s personal influence and community involvement have placed him among the most influential chefs in the nation. In 1996, he gave the commencement speech to the graduating class of the Culinary Institute of America and in 2009 was elected to their Board of Trustees. In 2011, Yamaguchi was nominated by the late U.S. Senator Daniel K. Inouye and earned a political appointment under the Obama Administration to the board of the Corporation for Travel Promotion, now known as Brand USA. He was one of eleven board members for Brand USA and has used his culinary and travel experience to help promote the U.S. as a premier travel destination. He is also part of the U.S. Department of State’s American Chef Corps, a network of chefs from across the United States who have agreed to be resources and elevate the role of culinary engagement in America’s formal and public diplomacy efforts.
Yamaguchi partnered with Swiss-based MSC Cruises, the world’s largest privately-owned cruise company. He introduced Asian Market Kitchen, a specialty pan-Asian restaurant on board the cruise line’s new next-generation ship, MSC Seaside and MSC Seaview which sails year-round from Miami to the Caribbean.
Yamaguchi’s latest outpost, Eating House 1503, opened in 2018 at the Margaritaville Beach Resort Grand Cayman in the Cayman Islands. The restaurant is an extension of his Eating House 1849 Hawaii restaurant concept. The namesake pays homage to the year the Cayman Islands were first spotted by Christopher Columbus in 1503 and celebrates Hawaiian, Asian & Caribbean culinary history and cuisine.
Yamaguchi, co-founded and chairs, along with Chef Alan Wong and Denise Yamaguchi, the Hawaii Food & Wine Festival, which has become Hawaii’s premier food and wine destination event. He established the Tom and Warren Matsuda Scholarship Fund, providing scholarships to students to attend the Culinary Institute of the Pacific. Founding the Roy’s Annual Golf Classic, Yamaguchi has been instrumental in raising more than $820,000 for Imua Family Services and celebrated the 22nd anniversary of the golf classic in 2019. Yamaguchi also serves as trustee and or member of numerous nonprofit boards including: U.S.- Japan Council, Go For Broke National Education Center, and the Culinary Institute of the Pacific.
Marc Nezu
Hy's Steakhouse
Born and raised on Oahu, Marc Nezu has over 25 years of experience in the restaurant industry and a lifetime of passion for hospitality. Born into a family of restaurateurs, he spent his formative years working in kitchens and cultivating relationships with guests who he saw as an extension of this family. A graduate of Iolani School and the University of Hawaii, he found his calling as he worked at various restaurants in Hawaii and continued to develop his philosophies of hospitality. Hawaii being the crossroads of east and west, is uniquely situated to take the best of both worlds, and when you combine that with the Spirit of Aloha you get magic. Marc is currently the Vice President and Director of Operations for G. Lion Group Hawaii, the hospitality company that owns and operates the iconic Hy's Steak House, as well as La Vie by G. Lion and Quiora at The Ritz-Carlton Residences, Waikiki Beach.
Workshops Provided By:
Monday Nov 2, 2020
1:00 PM - 2:00 PM HST
Monday, November 2, 2020
1:00 - 2:00 PM
Register to attend and the webinar link information will be mailed to you on Sunday, November 1, 2020
ONLINE REGISTRATION IS CLOSED. Email Gina Ho for late registration at chamberevents@cochawaii.org.
Gina Ho
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Printed courtesy of www.cochawaii.org – Contact the Chamber of Commerce Hawaii for more information.
733 Bishop Street, Honolulu, HI 96813 – (808) 545-4300 – info@cochawaii.org