Wolf Levine

Title:
Director of Culinary Operations-Tiki’s Grill and Bar

Age:
44

First professional cooking job:
It all started when I was 16 years old. I was hired as a dishwasher at a busy English pub in Marin County, Calif. After two weeks, the owner had me preparing fish and chips, roast beef and bouillabaisse.

Favorite dish at Tiki’s?
Tiki’s Warm Spinach Salad, with fresh spinach, radicchio and macadamia nut-crusted goat cheese gently tossed in a warm bacon vinaigrette, and our Jumbo Lump Crab Cakes, pan fried with Asian slaw, a sweet Thai chili beurre blanc and jasmine rice.

Favorite dish at another Hawaii restaurant?
Lamb chops at Le Bistro.

What’s always in your fridge?
Lots of fresh fruits and vegetables.

Favorite late-night snack?
Ice cream.

Whom would you like to cook dinner for?
I think it would be interesting to cook dinner for Winston Churchill, Mark Twain or Martin Luther King. I’ve read many of their books, and would find the conversation fascinating.

What ingredient can you not live without?
Garlic.

How would you describe your cooking?
I like to cook a mix of classic comfort foods and contemporary Island dishes incorporating the freshest local ingredients.

Describe your restaurant.
Tiki’s Grill & Bar is an openair restaurant with a retro South Pacific design and experience, featuring a menu highlighting the flavors of the islands prepared in an open exhibition kitchen. The restaurant appeals to residents and visitors alike. Every night we feature live contemporary Hawaiian entertainment. We’re very family-friendly, and we are currently running a “Kids Eat Free” promotion from 10:30 a.m. to 4 p.m. daily.

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