What were your favorite foods growing up?
Grapefruit. Fish.

When did you decide you wanted to be a chef?
Mid 20’s.

Where and when did your career in food begin?
Waiting tables and helping out in the BOH (Back of House)

What was the inspiration behind the name sola?
The feminine version of the word ‘solo’ meaning ‘on my own’.

If you didn’t become a chef, what would you be? Graphic designer. Or shoe designer (which I still may do in my lifetime...)

Who/what has shaped your cooking the most over the years?
Lisa Stalvey in the beginning. Alice Waters and Tetsuya Wakuda as inspirations

Of all the positions you’ve had in a professional kitchen, which is the most difficult?
Grill . The least strenuous? Pastry plating

How would you describe your cuisine?
Contemporary American with Hawaiian influence. The cuisine at sola blends the indigenous flavors of the Midwest with the preparation, techniques and inspiration from Hawaii’s unique culinary heritage. Hawaii’s unique culinary heritage.

What influences your cooking style and particularly the menu at your restaurant?
Seasonality and farm to table.

What was the most difficult part about opening a restaurant?
Raising the money!

What are your favorite culinary weapons in the kitchen?
A good knife.

What is your favorite secret ingredient?
Ginger, kaffir lime, miso

What qualities to you look for when hiring cooks for your restaurant?
Someone willing to learn.

If I’m trying to watch my weight and I’m eating at your restaurant, what am I ordering to eat?
Almost anything. We try to prepare clean, uncluttered ( by excess fats, sugars etc) food. Fresh. From the farm/water to the table.

What was the most challenging meal you had to make? Why?
Dinner for Ron and Nancy Reagan. Why? Because she doesn’t eat!

What is your least favorite food?
Eggs. But they have a place in holding things together. They are good for something.

What is your beverage of choice?
White wine from the Willamette Valley. Water

What are some recent dining and culinary trends you have been observing?
Too much pork.

When you are not eating at your own restaurant, what are you eating?
Sushi. I eat a lot of sushi.

Which foreign country inspires your style most?
Japan

What is your best cooking tip for a home enthusiast? Have an open mind. Don’t be afraid of salt and pepper.

What do you eat when you are home?
I nibble. Cheese, nuts. I rarely cook at home.