About Ben

The Fishing Guy

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The TV Guy

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The Cooking Guy

My appreciation for the culinary community in Hawaii goes way back. I spent almost 30 years putting in 6 work nights a week in some of Honolulu's most popular fine dining restaurants.

I nearly set a customer on fire with a Brochette Flambe' at the Surf Room in the Royal Hawaiian Hotel. At the Yacht Harbor Towers Restaurant, I tasted my first Scampi ala Blue Fox. When I worked at Champeaux's at the Top of the Ilikai, I witnessed Vital DeMonti prepare Crepes Suzette for seven guests in one pan! For three years I was privileged to work for Chef Wally Takara at the Cavalier Restaurant. From 1976 to 2001, I prepared Caesar Salads, Spinach Salads, carved Chateaubriands and Rack of Lambs, and flambe'ed who-knows-how-many desserts like Bananas Foster, Cherries Jubilee, Chocolate Flambe', and Strawberries Flambe' at Hy's Steak House. Eventually I had the chance to contribute all I had learned towards a beautiful restaurant concept, which existed shortly as The Bistro At Century Center.

Being able to spend time with the culinary artisans of Hawaii is a big deal to me. With their presence on the show, they not only exhibit their talents, they also put on display their generous natures by sharing their knowledge and personalities with those of us who tune in.