Steven Ariel
Chef de Cuisine
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Where You’re From: I grew up on my grandparent’s macadamia nut and coffee farm in Kona, on the Big Island of Hawaii.
Education: University of Hawaii- West Hawaii A.S. Degree Culinary Arts
Work Experience: I’ve been in the industry for over 20 years. Like many chefs, my first job while in culinary school was as a dishwasher.
In 1995, I helped open Alan Wong’s Restaurant in Honolulu. This job opened many culinary opportunities for me and in 1999, I was the opening Chef de Cuisine at Alan’s second restaurant The Pineapple Room which was featured in Food and Wine magazine’s January 2002 issue for Best New Places to Eat in Hawaii.
In 2005, my family and I wanted a change of scenery so we moved to Seattle, WA. In 2006 I joined the Seattle restaurant institution Canlis, as Executive Sous Chef. Most recently I’ve been Sous Chef at the Northern Italian inspired Café Juanita in Kirkland, WA.
Chef’s Philosophy: “The best part of my job is to look back and see how much I’ve grown and developed, personally and professionally. I’m always in the kitchen long hours daily, but when people say they had a great experience, I feel rewarded because I’m part of it.”
Favorite Late-Night Snack: “Whatever’s in the Fridge, leftovers!”
Favorite Line From A Movie: “Use the force Luke”- Star Wars – I often use this parallel when teaching young cooks, you need to put feeling into your cooking!
Best Vacation You Ever Had: 3 months in Tokyo Japan. Talk about and awesome food city!
Guilty Pleasure Song: The Lazy Song- Bruno Mars (Grammy award winning Hawaiian!)
If You Weren’t In The Restaurant Industry You Would Be: A Farmer, it’s still related to the industry, but I enjoy growing, producing and eating food.
Favorite “Summer” Food: Anything BBQ’d! I love a good Kalbi Short Ribs!
