Chef Biography
Russell Siu entered the food industry after graduating from St. Louis High School in Honolulu in 1968. He went to work in the kitchens of several fast food and family restaurants in Honolulu, working his way up the ladder including sous chef at the Westin Wailea Beach Hotel in Maui; executive sous chef at Waiakea Village in Hilo, Kona and executive chef at the Holiday Inn Airport in Honolulu.
In 1979, he was hired as executive chef of Club Corporation of America’s Plaza Club in Honolulu, then regional chef of 10 clubs including in Dallas and New Orleans. Five years later, he opened the Pacific Club in Hong Kong and in 1987, was appointed western regional director of CCA.
In 1992 he opened 3660 on the Rise in Honolulu and two years later, the Great Chefs team showed up to tape Chef Siu for the Discovery Channel’s Great Chefs of Hawaii television series. Today he directs the financial operations and creates the restaurant’s distinctive Euro-Island cuisine, a blend of East/West heritage with signature usage of seasonal products from Hawaii’s oceans and farms.
Recipes
Ahi Katsu with Wasabi-Ginger Butter Sauce
Serving: 4 Print Ahi Katsu with Wasabi-Ginger Butter Sauce By Great Chefs November 9, 2015 This is a fresh approach to a traditional Japanese dish. Panko, coarse Japanese bread crumbs, provides a crunchy crust for rare ahi, while wasabi and ginger combine with butter and cream to make a piquant — and cross-cultural — dipping […]
Jasmine Tea-steamed Fillet of Opakapaka with Coriander Butter Sauce
Serving: 4 Print Jasmine Tea-steamed Fillet of Opakapaka with Coriander Butter Sauce By Great Chefs September 22, 2015 Ginger brightens the crust on these fish fillets, coated with a silken cream reduction sauce. The simple but intensely flavored dish is garnished with a pick-up-sticks design of julienned carrot and green onion. Ingredients Opakapaka Fillets – […]