Alan Martin
Places I've Worked...
DJ Durtie Rice
Duc's Bistro
Hawaii Yacht Club
Nobu's Waikiki
The Pig and the Lady
V Lounge
Kahala Hotel and Resort
Hawaiian Host Group
Makana Lani at the Alohilani Resort
Open for 32 years by owners Duc and Minh Nga Nguyen. I have been working here off and on since day one. This is where I have learned how to appreciate the culinary arts and the hospitality industry. I started working summers and weekends washing dishes next to their youngest son Ian Nguyen when they first opened in 1992. As the years passed we both rotated around the kitchen moving to the pantry, and pastry, then on to the front of the house bussing tables and then serving them. When I turned 16, I ventured off to pursue a degree in Accounting. After a failed attempt to be a C.P.A., I returned to work at Duc's Bistro full-time as a bartender/ server where I learned how to create and mix cocktails for our guests. As restaurant veterans in Honolulu Duc and Minh Nga Nguyen have trained me in hospitality over the years and lessons in life to keep the balance of my well-being.
Open for 32 years by owners Duc and Minh Nga Nguyen. I have been working here off and on since day one. This is where I have learned how to appreciate the culinary arts and the hospitality industry. I started working summers and weekends washing dishes next to their youngest son Ian Nguyen when they first opened in 1992. As the years passed we both rotated around the kitchen moving to the pantry, and pastry, then on to the front of the house bussing tables and than serving them. When I turned 16, I ventured off to pursue a degree in Accounting. After a failed attempt to be a C.P.A., I returned to work at Duc's Bistro full-time as a bartender/ server where I learned how to create and mix cocktails for our guests. As restaurant veterans in Honolulu Duc and Minh Nga Nguyen have trained me in hospitality over the years and lessons in life to keep the balance of my well-being.
Culinary Institute of the Pacific Alumni Eddie Mafnas is the executive Chef of the Hawaii Yacht Club. Both him and I had baking classes togther during his stay at C.I.P. and got along very well. He hired me to assist in the baking side of his operations. He knew that I have a passion for the art of bread making so he had to include me in his kitchen. I was in charge of making various bread items for dinner as well as desserts for catering and events.
I started working at Nobu's Waikiki in November 2012 as a line cook. I have been rotated around the cooks line working in Saute, grill, oven, soups, and salads. It is here I have learned effiecient knife skills, speed, organization, and high volume. Nobu's Waikiki hold very high standards in the kitchen and really pushes me to be a better a culinarian. I really enjoy the friendly work environment and the high quality products we produce. It takes someone who is very serious about cooking to work here and opened a lot of doors with this name under my belt.
Interning as a line cook at the Pig and The Lady working prep and the line making gourmet Banh Mi sandwiches. The Pig and the Lady has gained their popularity a couple years back tirelessly working their pop up events and farmers markets all over Honolulu. They now own their own establishment located in Chinatown named after Chef Andrew Le and his mother creating amazing specialty Vietnamese cuisine. I have known the Le family since I was 6 and remember eating pho with them around the dinner table at a very young age. Now that the father has closed down the long time running Toy's and Joy's video game store, their main focus is on the future in the restaurant.
I worked at this location as a DJ since 2006 under a different owner. When it was sold to the Vertical Junkies in 2008 I became the house DJ and sound technician. The award winning pizza was created by former Nobu's Waikiki Pastry Chef Alejandro Brisserno and former executive chef of Nobu's Waikiki Lindsey Ozawa. After this place has gained its popularity, the Vertical Junkies were able to branch out and start sister restaurants like Prima in Kailua, the former Whole Ox in Kaka'ako (where I interned summer 2012), and He'eia kea Deli Store. V Lounge was famous for their Napoli style pizza and was batending and serving dinner shifts and learning how to cook with a Kiawe fire brick oven on slow days. This location is now closed.
At the Kahala Hotel, I was the "Bread guy" as co-workers would say. My fascination with fermentation has led me to bake artisanal bread for the Plumeria Beach House and Hoku's, as well as, special events. Everyday breads such as french baguettes, sourdoughs, dinner rolls, and croissants. There was never a dull moment at the Kahala Hotel which made it very fun and exciting to work there.
Worked at Hawaiian Host as a Quality Assurance Supervisor where I assisted in conducting routine inspections and monitored procedures to ensure that the chocolates and employees are safe. I also am part of the KOHO team where we produce luxury bonbons as a sub-brand of Hawaiian Host Group.
Now at Makana Lani at the Alohilani Resort as the Assistant Manager, I lead the FOH and BOH staff in operational efficiency and enhancing guest experience. Makana Lani is a new American cuisine that offers daily breakfast buffet, weekend brunch, and dinner buffets. I oversee the desert program as well as, inventory, ordering, and menu planning.