"I offer my passion and hospitality to the curious, sharing something unique and comfortable to all that appreciate breaking bread. Eat well, live well."
Claw-Salting
Claw-Salting is a play on the word CONSULTING and how SALT is one of life’s natural given and flavor provoking ingredients that people use in the kitchen. As more of a broader translation, Claw-Salting allows for more than just private cooking and prepared meals, it’s all of the creative projects, ideas and talented people that I am connected with. I constantly strive for new ideas, methods of cooking, culinary innovation and ways to entertain, celebrate and nourish the people around us.
ORIGIN STORY
I was born in Waikoloa, Hawaii and am currently living there now. In between, I mostly lived in Denver, Colorado, which is where I began and learned about gastronomy and hospitality. After graduating from Cookstreet’s Food and Wine program I started working in kitchens and haven’t looked back since. After ten years in the restaurant world I decided to simplify things and concentrate on what I love, taking care of people and cooking good food. I moved back to Hawaii and began catering small events and being a personal chef.
BEGININGS
C&K Gourmet Catering - Owner/Chef
Cochon555 Heritage Pig Competition - Performed/Judged
James Beard House - Charcuterie Dinner
Cookstreet - Professional Food and Wine Program
Aspen Food and Wine - Best New Restaurant Dinner, Fruition
Chef de Cuisine - Old Major Restaurant, Chop Shop Eatery
Sous Chef - Mercantile Provisions, Fruition Restaurant, Il Posto
Other Establishments - Vero Italian, Fairmont Waikoloa, Bar Dough, Zengo, Pueos Osteria
PROGRESSION
I’ve been in the service and hospitality business for 12+ years now, from having my own catering company, to a traveling kitchen stage and working in some of the great restaurants in each city that I’ve lived in. I’ve ran my own kitchens as an executive chef and I’ve worked closely to support many chefs to their greatness as their sous chef. I absolutely love the restaurant business and taking care of people, maybe someday hoping to have my own small restaurant. Currently i’m back in Hawaii and helping to support the food and agriculture scene here with the talent that I do have. I believe its very important to educate and build the food and restaurant scene here because there is so much potential and we have the ability to grow and serve quality ingredients. I’d love to share Hawaii and it’s Aina with you, so… Let’s Eat.
Storytelling
pass the shoyu
Fruit that best describes you:
POG (passion, orange, guava)
Favorite condiment:
Hot Sauces or Heinz Ketchup (chee!)
One thing that’s always in my fridge:
Fresh Lettuce, Pickled Items, Unsalted Butter
Favorite New Restaurants:
Angler, SF/ The Continental, Nashville TN
Cookbook reading currently:
On Vegetables, Jeremy Fox
My current vegetable obsession:
Celery Root/Celeriac, Seaweed
What dish reminds me of growing up:
Spam and Eggs
Obsessive chefs:
Daniel Humm/Alain Passard
Best/Worst advice I’ve been given:
Don’t be a Chef
“For me, the cooking life has been a long love affair, with moments both sublime and ridiculous.”