Concierge Chef/ Excutive Chef
Hampton Creek & Uncle’s Hawaiian Grindz
Farm to Table philosophy
Growing up on the north shore of O’ahu on a makeshift farm enabled me to learn about where food came from and the important process of how it, whether produce or protein, made it from the “farm” to the “table.” For many years, in our modern society, that process is often overlooked if not ignored. There has been a sort of “renaissance” of awareness and acknowledgement for the need of food sustainability.
As the Executive Chef and part-owner of Uncle’s Hawaiian Grindz in the rural Harford County of Maryland, promoting the “farm to table” concept is not only important to me personally, but has also become an integral part of the success we have found in our community. Proudly supporting our area farms, with nearly 90% of our produce sourced within 100 miles, the surrounding towns have been responsive and equally supportive in our efforts. While our cuisine is primarily modern Hawaiian, our commitment to local farmers goes beyond those boundaries. For example, we purchase beets, green tomatoes, soft shell crabs and turmeric from surrounding farms even though these are not typical ingredients found in Hawaiian cooking. We infuse them into our dishes in creative ways to adhere to the integrity of our food style while living the commitment of our food philosophy.