It’s hump day, but when you’re in Hawaii, everyday feels as though it’s the weekend. For “Shotgun Tom” Kelly‘s third day broadcasting from the Waikiki Beach Marriott Resort & Spa, he spoke with Miles Takamura, Executive Chef at the Resort, Sam Shenkus, Marketing Director for Royal Hawaiian Center, and Waianu Ah Quin, a Hawaii historian.
“Shotgun Tom” Kelly’s interview with Miles Takamura, Executive Chef at Waikiki Beach Marriott Resort & Spa:
Highlights of the interview:
- He’s responsible for all the restaurants and banquet events at the Resort.
- Their Kuhio Beach Grill changes to a different them every night. Most popular them nights are Friday-Sunday. Tuesday night is their poke bar using local seafood, similar to a raw bar.
- Produce grown on the island used is used in the recipes. Some of the locally grown ingredients are ginger, coffee, greens, watermelon, papaya. Herbs are also from the island. They use as many local ingredients as possible. If one is not available on that island, they fly it in fresh from one of the other islands.
- Learn about all the Resort’s restaurants when you click here.
“Shotgun Tom” Kelly interviews Sam Shenkys, Marketing Director for Royal Hawaiian Center on the next page.