A wave of Island chefs headed to the Mainland for training. What will happen now that they’re home?
“My dream restaurant is a counter,” says Chris Kajioka.
“It’s just a counter. You’re going to sit, I’m going to ask how hungry you are, and I’m just going to cook for you … I don’t like when people have to choose. Just trust me and I’ll cook for you. That’s every chef’s dream.”
Watching Kajioka, the chef de cuisine at Roy’s, cook is the same experience as listening to him speak: he’s all determination and confidence. He’s roasting squab, slicing perfect squares of pork belly and searing sweetbreads for renowned wine collector Tawfiq Khoury’s 80th birthday dinner, keeping the venerable crowd of Roy’s corporate chefs and Roy Yamaguchi himself in his peripheral attention. At this moment, the only thing that’s important to him is browning the sweetbreads. One of the servers describes Kajioka’s look as dour; perhaps it’s more the look of someone who knows exactly what he’s going for.