Keri Endo
Catering Director,  The Willows

Where were you born and raised? Born and raised here in Honolulu, Aiea High School grad.

What made you want to pursue a career in the food industry? You know, I really just fell into it in the beginning.

Title: Executive Chef, Il Lupino

You’ve had a lifelong, passionate relationship with food. What started it? When I was a little kid we had a hotel in Iran. My mother would take me everywhere and teach me everything. She would bake and cook and show me how to look at vegetables to see if they were fresh ...

Occupation: Chef-owner, Luibueno Mexican Seafood and Fish Market.

When did you start cooking? I was brought into the food culture really young. Going down to Tijuana exposed me to the foods there and my mom taught me how to make everything!

What’s a good dish to try for first-timers? Puerto Vallarta-style sashimi is really popular.

Occupation: Executive Sous Chef, Sheraton Princess Kaiulani Hotel

Where do you like to eat when you’re not working? For casual food, I think Teddy’s has a great burger. My wife and I like to go to Fook Yuen. On our anniversary we always go to Alan Wong’s. Alan and I became friends when we both worked on the Big Island.

Occupation: Chef/owner Singha Thai and Chai’s Island Bistro.

When you eat at Chai’s, what do you have? Oh, the staff and I have been eating here for so long that we all want to eat different food (laughs). Sometimes I tell them, oh, just order a pizza, please!

Occupation: Chef de Cuisine, Bali Steak and Seafood at Hilton Hawaiian Village

Was it family influences that started your passion for cooking? Definitely. It was the big kitchen thing with Mom and Dad from an early age. We’re an Italian family, and my grandma was a huge influence. She passed things down to Dad, and he passed them on to me.

Occupation: Sales and Marketing Manager, Hard Rock Café, Honolulu

Do you remember thinking that the bar industry might be fun? Yes, it was always fun! They had a huge banquet hall attached to the bar, and they always held big parties and events.

Occupation: Owner, Big Wave Farms

Where were you born and raised? Upstate New York, then we moved to Indiana. My father worked for Eli Lilly, so we ended up traveling a lot; we lived in Australia, Hong Kong and the Philippines.

Profession: Co-owner Umeke Market, Kahala and Downtown.

What started your interest in food and cooking? My grandparents were farmers, and they grew cabbage, tomatoes, onions, potatoes ... and they would truck it down to Cincinnati where they would sell to Campbell Soup.

Occupation: Restaurant Manager, Asahi Grill, Ward Avenue

Were you always involved with food and restaurants? Yes, my grandparents owned a restaurant in the Philippines. When I was a little girl, I was always there watching, learning and eventually helping. And they had a catering business, too.