 We're coming to you live from my home office, which I'm so loving, and from downtown Honolulu from the studios of Think Tech Hava'i. Today, our guest will be a chef of Aloha living the American dream. He wants to share with you that the love of food is so important if you can have that quality and to have the love of food. Today we'll be reminding you that your DNA is not your destiny. A simple lifestyle change through proper nutrition and diet can make a world of difference. And chef is working on these dishes that are not only healthy choices but also very beautiful with the colors of the rainbow. What we would like you to take away from today's show is that you are what you eat. How you take care of your body through food choices will make the difference in the world for you and for your future. And now I'd like to introduce to you Hawaii chef of Aloha, Chef Chai. Aloha chef. Aloha Wendy. How are you? I'm good. Thank you. You know, Chef Chai, I met you when you own your restaurant in the Aloha Ta'a marketplace and it was such a beautiful marketplace where you would bring the local celebrities to our tables and to our hearts every day of the week. And do you miss that? Thank you. Well, you know, I miss those days because those in the time that I have a lot of local entertainers and you know, a lot of friends and then people all overcome and enjoy the Hawaiian music and Hawaiian fusion food that I create. But you know, just like anything else, time move on and you have to move along with it. Right. And but well, what a great memory and many memories back there. And we continue on with your new restaurant. So Chai, we want to learn a little bit more about you. So tell us before coming to Honolulu, where did you come from? I grew up in Bangkok, Thailand. So grew up there after graduated and I travel around and I stopped in Honolulu. And this is my home for the last over what in 30 years now. Wow. That's a young picture boy. Wow. But looks the same. Looks the same. So Chai, but you came first to Honolulu or did you go to Kona or another island? Actually, when I first came to America, I went to New Jersey and I stayed there only for a few months and I didn't like it. And they moved to LA. I stayed only a few weeks and I don't like it. And then I have a job offer on the big island as a chef for one of the Thai restaurants. So I moved there and I stayed there about a couple of years. And then I took a vacation, came to Honolulu and then love it here. And I decided to move and that was over 30 years ago. Right. Wow. That's amazing. And so you tell us about your family. I know we have a photo of your family and your sisters and that's amazing story. And I know I'm going to hear a story, a mother story about how she influenced you and your cooking. Definitely. I grew up in a big family. We have seven children, five boys and two girls. So Joy and Niki who you met before that, my oldest sister. And then I'm the youngest one. And I grew up in a restaurant business. My mom had a restaurant in Thailand. So since I was eight, nine years old, I hang out with her every day. I went to the market with her. So that's how I learned all my cooking is from her. She teach me how to pick the fruit, the vegetable, the meat. And that's what made me become who I am today. It was her. She gave me the most solid foundation. Wow. I love to hear those stories when a son or daughter follows the traditions of the family and the culture. So we just are so appreciative that you kept all those great memories. And Chai, that you let us experience Thailand here in Hawaii. Oh, thank you. Yeah. And Chai, I also know that now that you're in Hawaii, I know that you love to purchase local produce and herbs. And I know that you support a lot of the local farmers. And they're very appreciative of that because your cuisine is not only delicious, but it's also very aesthetically beautiful. And it's because of the colors of the rainbow that you're picking. You know, your herbs and all of the great things. And I know that you and your sister, Joy, have green thumbs. So do you enjoy gardening yourself? Yeah. It was starting from, you know, when we moved here 30 years ago as a Thai chef, there are not many ingredients that you can find. You want to looking for a holy basil. They don't have it. You're looking for kalungal. They don't have it. Kaffir lime. You can't find anything. So we end up growing ourselves. But now the farmer is so good. They work with all the chefs, see what we need. We told them what we're looking for, what we want. And they pretty much grow anything we want. So now we grow less. But before when we first moved here, we grow everything ourselves. Wow. So basically you kind of started the farm movement from farm to table and having the fresh and best herbs and ingredients for your food. That's the secret, guys, okay? Getting it fresh from the earth. And now that he works at the local gardeners and farmers and produce suppliers, he can tell them what he needs and they'll produce it for him. And you want to use local because if you buy from mainland, it will take about three, four days just to shift forward from the mainland to here. And by then you lose a lot of nutrition. Growing in Hawaii, pig and eat, that's the best way to do it. Wow, Chai, that's amazing. I mean, that's cutting edge because everyone's kind of getting on that bandwagon now about eating fresh, healthy, locally sustainable food that we grow. And that you and the chefs here are really appreciating that and utilizing that in your menus. So we, the customers, the consumers, we appreciate that so much, Chai. Oh, thank you. Yeah. Thank you. And I know when I first met you, you had a cooking show. Oh, my God. And I know that takes a lot of work because I just do this one segment and it's just you and me talking story. And it's still a lot of work, putting things together, making sure we have all the right information. But you had to do all the shopping for ingredients and the timing had to be right. So do you miss all that planning and being live on TV? Well, miss and also, you know, like that cooking show, I mean, groomed me so much, helped me so much to make me become who I become today as a chef. Because when I had my cooking show, I had the opportunity to go in different kitchen, work with different chefs, learn how they see criticism. And that's what my cooking technique or my ability to cook much better than when I started 30 years ago. Wow. So that's the trick of the trade, right? Just sharing knowledge amongst all of you and I'm sure that you all do that. But you know, Chef Chai, I always treated you and admired you as a celebrity chef yourself. But you've also, as you mentioned, had the honors of working with so many different celebrities, whether you're working with them or whether you're preparing food and events and banquets around their request. I mean, I'm always amazed that you get to just rub shoulders with them and prepare such good cuisine for them. So I have a photo here with you and Robin Leach. And all we know is that he was the star's host of the Lifestyles of the Rich and Famous. So tell us a little bit about why you were with Robin Leach. Well, we become good friends when he visited to Hawaii. So every time when he came to Hawaii, he would stop by at the restaurant and we become a good friend. In fact, he even hosts his show, Lifestyle of the Rich and Famous in one of my restaurants, Singa Tai in Waikiki. Oh, yeah. And he showed them how to do the Thai fruit carving, the Thai dancer. But in that picture, it was me and Chef Fred DiAngelo, which we represent Hawaii to do an international star chef challenge in Las Vegas. Wow. And of course, we won first place. So we meet all other states. I tell you, making us proud. You make Hawaii so proud that you come from here and you represent who we are with your, I want to say your combination of cuisines, your Thai, your Pacific, infused food. And so that's why we love, love your food. So now I have a photo of you in your Capulani restaurant, your new restaurant, new of how many years, how many, how long have you been there in Ocai? Seven and a half years now. Wow. I remember you going there just waiting for you to open it up there. And here you are, here you are wearing your chef's jacket with the Hawaiian Airlines logo. I know that you were the featured chef of Hawaiian Airlines and their first class cabins, as well as some of the other foods on board. And so what were you reading? Actually, I wasn't a featured chef. I was the executive chef and it was my plan all along. I was with Hawaiian LA for about eight years. And when I joined them, they have about 2,500 employees. When I left eight years after, we have more than 5,000 employees. And all the guest chef program was my idea, who bring along different chefs too. I think why just offer me myself to the whole, because we go all over the world. So I wanted the passenger, or we call our guests to experience all other chefs, all other friends with it, how I have to offer. So it was my idea who bring in all the guest chefs. And after that, I left. Wow. That's tremendous. So I know that you had to go to a lot of the ports to just spot check and make sure that the local chefs were preparing up to your standards, which are really high. And so I know it's kind of frustrating sometimes because they're not going to be like who you are. And if there could be a chef chai in each port, that would be so incredible, but cannot, because there's only one chef chai. And fortunately, we get you home and housed here that we can just enjoy your food and that level of quality at all times. But I know you did your best while serving and working with Hawaiian Airlines. And I know I heard many, many great things about dining onboard first class style on Hawaiian Airlines. So mahalo for representing so well, chai. Oh, thank you. And same thing, working for Hawaiian Airlines also enhance my cooking ability because when we travel to Korea, we have to do a food that Korean people would enjoy, but also have to have a touch of Hawaiian there. And that's what we offer when we fly to Korea, to Japan, to Australia, to New Zealand, or to the mainland. So the food have to be complimented with where will we go. And creating the menu is one thing that if you have to understand your passenger or your guest or where you're going, you have to make the food that simple enough that 22 different kitchen can make it the same way. You know, you try to be too complicated and they're not going to be able to. Wow, that's a very big task. And you know, chai, you're so humble because you always give credit to visiting and learning from others. And so that's what your really uniqueness is. And I love that about you is that you're constantly learning and keeping up with the times and wanting to just make your customers happy. And that's why you're so successful. And I so receive that and enjoy that. So thank you, chai, thank you. Oh, thank you. And just like, you know, people change, right? Time change, you know, 30 years ago, nobody liked spicy food. Now people love spicy food. So you have to change yourself along with the scene of the food scene. The times, yeah, for sure. And then I also know that you keep very busy because if it wasn't for the situation now, I would not be able to have this interview with you because you're like, Wendy, I got to prepare for tonight and tomorrow and the next minute. You'd be like, no way. So thank you for isolation that we get to have you for 30 minutes. Oh, thank you. Yes, oh, thank you. And I know you hardly ever say no to all the different nonprofits and the fundraisers. And you're always giving back to the community by participating with many of these events. And I know that I always ask you, can I volunteer with you? I want to help serve. And many times you've been very gracious and you allowed my daughters and I just perfect you. Thank you. You always support the community as well. Thank you. But I just love serving side by side with you and just being part of your amazing food team. And this photo here is shown with, I believe we were at the Salvation Army. And usually you're serving up to like 600, 700 people. Is that correct? Yeah, Salvation Army, they have their annual fundraisers. So anyway, between 700 to up to 1,000 in the past. Wow. And you know, I love just coming out early with you guys because it's not like we're going to make a four family of seven or eight. You guys are preparing planes for 1,000. And I just love just the pound, pound, pound. And you're like the commando in chief officer. Just telling your staff and your army, your crew what to do. And they just perform and it just gets done and then boom, it goes out and boom, another order comes in and each course is done. And it's just such a high, an exhilarating high. And I just love working on those events with you. So thank you again for that. Also, I know that you've used your beautiful restaurant many times for fundraisers within your restaurant. And again, personally, I've used your facility, your beautiful restaurant a couple of times. And here we are with Nick Voyge. And we had a really nice day. And Nick always talks about that day and that beautiful restaurant. And he always mahalo shift chai for allowing this to happen so that we could raise such great funds for each nonprofit that we represent. So again, mahalo chai for just being so gracious. And so now that we talk about all these great things about what chai has accomplished. And now we just want to just take it back to today where we're at. You know, you've accomplished so much in your career. You supported the community like no one that I know. And I need to ask you just a few questions about this chapter in our history of COVID-19. So would you mind sharing with us chai how this situation has affected you and your business? I think this is very unexpected right at COVID-19. So people don't know how to respond. So we're all learning along. And then just like the government and anybody else. But you know, we always survive as a human. As a Christian, God will never punish us. He knows how much we can handle. And we will move along to it. And it's not simple. It's not that easy. But it's not the end. And the food will have to change the same thing. That's why I say you have to move along the time. But after this, I create a new menu. So my food will focus more on healthier, the beauty immune system. So I'm going to do a lot of red beads. I use the garlic. A lot of garlic. The food that's going to build your immune system. And if you eat good, your body is strong. Your body is strong. The virus is not going to be able to attack you. So it will go a little bit bigger. Yeah, it's very important what you eat. And to me, I think you always have to know. If I'm a diabetes, for example, then I know sugar is bad for me. I would try to avoid that kind of food. If I have a high blood pressure, if I want to eat a potato, I will go with sweet potato rather than regular potato. So you have to choose what food is good for you. It's going to mash you. So I always want to look at the positive that comes out of anything negative as such a time as this. I'll never say mahalo to COVID, but I'll say mahalo for isolation, for giving us the time to reevaluate who we are, where we are, and maybe reevaluate your business. And so that's exactly what you're doing, Chai. And I'm so excited when your door is open again to receive that new menu. Because I know your menu back in front. I know everything on your menu. And I'm just waiting for all the great new discoveries to come through. So I wanted to ask you, what technologies are you using to keep up with things right now? I know that you've got a YouTube station going and you're working on YouTube. Because like same thing, when we first start stay at home, it's a chain for a lot of people. You never have to stay home for weeks or months. So eating is very important because now I don't know why you're going to eat junk food. So I, when I was so bored and somebody asked me, can I share some recipes? So I create my YouTube channel. So if you go to my YouTube channel, I post over 10 recipes already of how to cook simple dishes that are very healthy, it's good for you, even have some sugar-free dessert. Wow. So go to my YouTube and check it out and subscribe and enjoy. And I will keep posting more and more recipes. And you know, Chai, that's so gracious of you. I know you come into your restaurant and you set up the whole set and you start cooking. I mean, that's your passion and you never let anything come between you and it. And you're there cooking, you know, probably in solitude and cooking for us and allowing us to just have that greatness of food into our bodies, even though we can't get what you cook, you're going to allow us to try it. And you know, it's not going to come out as good. I know. If you follow my recipe, it will come out because one thing, we never hold back or teaching people how to cook because I want them to enjoy. To me, I think when you cook yourself and you cook something and you share with your family, when you see how much they enjoy it, it's just like the reward is priceless. To me, I think those kind of things I want my friend or the viewer to have that experience to share the best food with your family, with your loved one. Wow. And so now I got to ask you one more question. How do you feel about the risks of reopening? What's your steps to like, say coming up, are you just going to open? How do you feel about the risk of reopening? I think you just have to educate and teach all the employees to make sure they understand what the risk, what we need to do to make sure that the safety is, besides for themselves, is for the co-worker and their customer. And we can do, take many seats out. So, you know, like, we're just going to, we have to follow the CDC guideline that, you know, the six feet apart and all other wash your hands often. And that's very, very important. And we're probably going to wear a mask, everybody, both front and how and back of the house. So, you know, you got to be prepared. I think you have to protect yourself. Don't wait until it's too late. Right. Very good. Good advice. And I know that you've been up on things. So you're preparing. And I know you're just getting itchy, but we're getting to that part about reopening. But, you know, I just wanted to, as we mentioned, being in isolation, you took the time, you're listening to your friends about different recipes for diabetes, diabetic friendly, people that they can come and still come and enjoy your food. And I know that you've been working on some great healthy desserts because one of our viewers right now is asking me, does he have any great healthy desserts coming up? And so, Chef Chai, take it away. The hello, hello, the hello, hello, my way is going to be your healthy dessert because normally, hello, hello, they use tapioca. But tapioca is not good for your digestion. It's high in the top also. So I use a sheer seed pudding. And I use coconut milk so they're no cream. They are no... I don't use any sugar. I use a monk fruit or stevia. So people with diabetes can enjoy. So the dish will be sugar-free, dairy-free, gluten-free, GMO-free. And it's all healthy and good for you. And I can say, you know, you are what you eat, right? So if you eat good, your body will respond. I remember when I first met you, I drink a lot of soda and you told me it's not good. And you know, you have to train yourself to slowly cut it down. It's very hard for me when I try to cut down at all one time. Now I drink less and less and less soda and sugar. And I try to drink more of the tea and I try to drink something else. And like, you know, I think you just have to train yourself and teach yourself that how to live a healthy lifestyle. Wow, Chai, I'm so proud of you. And you know, viewers, that's exactly when I met Chai. He's not a massive vegetarian either. He did drink a lot of soda, but you know what? He said, Wendy, I'm not going to drink so much. And he's found alternatives to sugar, which are natural, like the monk fruit. And then he's really excited about it. And we have a photo of some of the desserts or a dessert that you created, the hollow, hollow dessert. And I'd like everyone to see that because I know that you're going to try to bring that onto your menu. And it's just amazing. It's again, aesthetically beautiful. And it's his take on a healthy hollow, hollow. And so when we do a program called the Shred 10, that means we can't eat processed sugar. We can't eat dairy and all of that. But I can still have hollow, hollow because it has the natural foods, the natural sugars that I can eat during that time when I'm trying to detox my body. So Chef Chai, thank you so much. And if we go back to that picture again, I know that other vegans, when they come to your dining room, Chai, I know I really promote the item on the left, the vegetarian terrine. It's beautiful. It's the rainbow. And I know a lot of my friends just love that. I know it's not the easiest thing to make, but that's why it's so delicious. Can you tell us a little bit about that, the terrine? The terrine is one of the dishes that, you know, we do a lot of catering. So often when they do a catering and when I present that dish, all the vegetarian or vegan guests, they're so appreciative. They say, every time we go to an event as a vegetarian, we only get a rice or a side dish or something. This one, we get a real meal because to me, I think people will eat with the eyes, right? And so I want to present something very beautiful. And the curry is very healthy. We use coconut milk, so they're no cream. So they're, so everything is cholesterol-free. And the ingredient in the curry, like the curry leaves and stuff, it's so good for your body and flavorful. And I think that what you have to eat is healthy. Right. And like you said, Chai, you are what you eat. So the healthier we can eat, the better we're going to look. And as we age, we want to age gracefully and in wellness and not in sickness. So, you know, and in like what we said initially, your DNA is not your destiny. And so if you continue to drink sodas and eat naughty food from cans and processed food and processed sugar, yeah, the chance of you having what your parents had are very great. But if you know that that's the case, if you decide to eat more food like what Chef Chai is trying to produce for us, the healthier food, you know, food that he's creating from scratch, from the gardens to the table, we have a better chance of beating these diseases and these issues. So your DNA is not your destiny. Don't ever receive that and know that you have an opportunity to change that. And so Chai, I'm so really grateful that your heart is right there with all of us. And you know, here in Hawaii, we have over 600,000 diabetics. And so when you have that menu catering to that many people, I mean, they're looking for places of your, you know, a nice dining room to come and enjoy your meal. But they know when they go, there's all going to be butters and creams and milks and, you know, all the, all the things, which are lovely, but if we can have a few selections, like, I could go to your restaurant and eat the vegetarian terrine, the pumpkin's, kapocha pumpkin soup, I could eat that, the eggplant souffle, there's a lot of great things. And I know there's more to come. And then I would top it off with the hallo, hallo, chai style. So. And one of the vegetables that I recommend to use for the people with diabetes, because you don't want to eat rice, but you still need some kind of starch or something. You use a zucchini and, and you slice it like a, like a linguine, like a pasta. And you cook it just like a pasta. Now there's no carp in there. And it's so healthy and it's good for you. That's why, to me, I think, lucky we live in a 21st century where you can go online and research what is good for you and what is not good for you. And being me, you know, before, I don't eat any vegetable and a lot of people don't. But what I, I educate myself by, I may not be able to eat spinach or broccoli, but I can eat zucchini. I can eat some other queen that have lighter in flavor, less bitter. And it's health and also eat a lot of fruit. So I think it's important that you got to eat to make sure that moderation and everything is the most important. Right. And so I'm so grateful to you, chai. But you know, I got to sneak in this next slide, okay? I'm so grateful. This is Mother's Day at Chai's because this has been a tradition every year, chai. My kids and I have dinner or a brunch at your place and I could not, not put this in. I stuck it in. I'm sorry. But all your favorite dishes are here. And trust me, you go to his website, look at these, this, this buffet. My friend said, Wendy, you just pick one or two of these selections. I said, no, that whole thing will be accustomed according to the portion of how many you ordering. And it's a selection. It's like going to his buffet and taking a little bit of everything, a sampler of everything is what you're going to enjoy. So chai, mahalo, mahalo for doing that and that, you know how much I love the lamb and even I'm a plant strong. I always make exceptions to have your lamb and it is the best. So I appreciate you for doing that. And I know that you're almost, you're getting close to selling out on Sunday, but on Saturday, people did an order for Mother's Day. They can get all these, the vegetarian terrine, the lamb chops and the rest of the goodies. So I think you can still take some more orders on Saturday, but call early guys because don't stress them out. You know, look good and stress. Yeah. And then also chai, I want to make sure that we put up a slide here to share with people and that your Facebook page, your YouTube channel. So go ahead and share that with us before we close. Yeah, follow us on the Instagram, on Facebook. We always share all the information, whatever specials of cooking or recipe. It's always posted in all our social media. So please enjoy. And thank you for having me. For preparing all those great meals online for us on your YouTube station. We appreciate it. I watch you. I get motivated. Then I'm like, oh, but I got to cook it. So I'm going to wait for chai to open. And as soon as you do chai, we're going to welcome you back by going and enjoying all that great food. So thank you so much chai for spending this afternoon with us. We appreciate you. We appreciate your heart and your level of integrity that you always serve us with. So mahalo to you chai for being here with us. Thank you, Wendy, for having me. And you know, thank you for all you do for the community. You've got a towel. I love it. And hopefully people appreciate and go to that direction. Yes. Thank you. Well, you're leading them there. And together, we can make this happen. Everyone taking baby steps towards taking their health back. So mahalo chai and aloha and happy Mother's Day to all the mothers. Yes, happy Mother's Day. Aloha. Aloha, everyone.