[Shea Grimm]

I live in Kailua-Kona on the Big Island of Hawaii. My partner and I are discussing opening an expensive, elegant Italian restaurant, which the area desperately needs (along with practically every other kind of restaurant except Thai and local-style). We are experienced business owners (although neither one of us have any restaurant experience). We would probably start fairly small as leasing property here is a pretty expensive proposition.

We've done quite a bit of research and are confident the market is here. We have capital and borrowing power. We think the next step is to start talking to chefs as the chef would be the cornerstone, obviously, of our restaurant. We do not know if we want to simply hire a chef or perhaps partner with a chef in a co-ownership situation. That might be the best as whoever we hire/partner with is likely going to be relocating and we think it would be better to have them invested in the restaurant as an owner.

Our question is, where do go about finding our potential chef/partner? Are we proceeding in the right order?

[cakerookie]

Hi welcome to Cheftalk your best bet is going to be to post this in the Chefs Discussion Forum no one is going to look for it here. You can do a search on this it may have been discussed before somewhere or check out the articles they may help you too, good luck with your new venture.

Rgds Rook

[foodpump]

I think your best bet would be to make the Chef a partner or have some kind of "sweat equity" in the biz. A good Chef will design the menu, try out the dishes, uses his contacts for staff, equipment, suppliers, food writers and foodies "in the know", and will work tirelessly before, during, and after the grand opening. Pay the Chef a salary and he'll give you salary work.

The next step you will take is to design the menu and design the kitchen, these two must go hand in hand. Kitchen design must follow local codes for fire, plumbing, electric, ventilation, and health codes. This is best done with a kitchen equipment co. in conjuction with the Chef, or if the Chef is well experienced, the kitchen design by the Chef who will also act as a quasi general contractor. Dining room design is a whole different story and best handled by the designer with input from yourselves and the Chef.

Hope this helps

[Mezzaluna]

I'm moving this to a better forum.

[baaronm]

Having worked in Maui for three years, I know the challenge you face. Caution in seeking a Chef.....average talent is everywhere. You must have an 'inside' person who can find a great fit. A 'cook' is not someone to trust with your assets. The restaurant business is a whole lot of fun, but at the end of the day about a very thin margin. Best, as well, to find someone who is not coming to work 'baked'.
Finding a Chef in the classifieds is not advised. Spend the $$$ on a recruiter if you have no contacts with a respected Chef. Call Peter Merriman, Bev Gannon, Alan Wong or Russel Siu.....or any of the fantastic Chefs in the islands. They all have proteges, or know someone who knows someone.
As a chef who has worked in SF, Maui, Jakarta, Taipei & more, I can tell you that finding the right chef is the hardest proposition. Please don't get someone straight from cooking school!!! What a disaster that would be for you. You will get what you pay for. Quality = $100k+....especially if you plan on opening more than one restaurant, then this Chef can be involved with the future property which, in the long run, reduces your risk & cost.
I could go on & on......God Bless. Let me kow if I can be of assistance.