New chef brings changes to beachside restaurant

Paul Ellis, new executive chef, prepares coconut shrimp appetizers at Sam Choy's Island Style Seafood Grille. Fleet and Family Readiness marketing photo by Reid Kagemoto

Paul Ellis, new executive chef, prepares coconut shrimp appetizers at Sam Choy’s Island Style Seafood Grille. Fleet and Family Readiness marketing photo by Reid Kagemoto

Reid Tokeshi

Joint Base Pearl Harbor-Hickam Morale, Welfare and Recreation

A new face at Sam Choy’s Island Style Seafood Grille is stirring things up. The arrival of new executive chef Paul Ellis is bringing about big changes to the restaurant located at Hickam Harbor.

A graduate of the Culinary Institute of America, Ellis comes to Joint Base Pearl Harbor-Hickam after spending more than 15 years aboard luxury and expedition cruise lines. His last five years before working at Sam Choy’s was as executive chef and food and beverage manager aboard the luxury cruise line, Paul Gauguin.

Diners who have visited Sam Choy’s will notice a revamp of all the menus, including lunch, dinner, appetizers and desserts, as well as the bar food and drink menus. Ellis created dishes inspired by ingredients from the islands as well as his experience visiting more than 130 countries.

While the menu has undergone big changes, general manager Sarah Wiggins wanted to assure customers that some of the dishes they return for will remain.

“We will continue to keep our top sellers. I would say about 70 percent of the menu is new with the other being guest favorites,” Wiggins said.

She said that the addition of Ellis, along with a new kitchen staff, brings an overall sense of freshness to Sam Choy’s.

“We are thrilled to have someone of Chef Paul’s caliber to keep the restaurant current and relevant on the culinary front,” Wiggins said.

According to Wiggins, Ellis arriving at Sam Choy’s neatly coincides with other updates planned for the restaurant and she said more announcements will be made soon.

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Category: News