Kona Grill: Meet the Chef

chefusalatestnew

Mar 25

Kona Grill showcases a worldly take on contemporary American cuisine

We sat down with Brand Concept Chef Shawn Bell of Kona Grill. Kona Grill showcases a worldly take on contemporary American cuisine, highlighted by award-winning sushi and inventive craft cocktails served in a polished yet relaxed setting. Each location offers both indoor seating and inviting outdoor patios, and weekend evenings come alive with local DJs spinning live sets on Fridays and Saturdays.

Tell us about what your morning routine looks like, and how you like to end your day?

I start my mornings by checking in on emails from our venues before traveling to locations as needed. Once on-site, I conduct walkthroughs to identify opportunities for improvement and review inventory, especially in areas with higher COGS. I also support the kitchen during service when needed, whether that’s expediting, prepping, or assisting with orders and invoices.

I like to end my day with a final walkthrough, making sure everything is in order across dry storage, coolers, and freezers, and setting the team up with clear priorities to execute.

Do you have a favorite chef that you look up to and what advice would you give to aspiring chefs?

Chef Anthony Bourdain. My advice to aspiring chefs is to never stop engaging the soul of your staff and those around you. As I always say, “As steel sharpens steel, so too does one chef to another.”

Kona Grill

Do you have any awards or achievements you’d like to mention?

McCormick & Schmick’s “Entrepreneur of the Year” and San Diego’s “Iron Chef Award.”

What do you typically cook at home?

Braised meats, barbecue, grilled meats and vegetables, and sandwiches.

What’s a food trend that you’re loving right now and why?

Hot honey on fried chicken, and Dubai chocolates.

What drink do you enjoy most?

Watermelon Margaritas.

Have you ever cooked for a celebrity? Do you have a story to tell?

I had the pleasure of hosting Muhammad Ali at one of my restaurants. He was incredibly gracious, making a point to greet every table before even sitting down. He ordered apple pie before dinner, and on his way out, he playfully picked up the hostess and carried her out the door. It was an unforgettable experience.