What is a decision that changed the direction of your career?
One of the most important decisions I made early on was choosing to build something slowly and intentionally rather than chasing rapid growth. In the restaurant industry, it is easy to get caught up in expansion and numbers. I decided that if I was going to build a business in Hawaiʻi, it needed to be rooted here, grounded in relationships, and built with people I trusted. Chao Restaurant Group operates Paradise Poke Hawaii, Nori Bar, Chao, and Thirty-Eight.
That choice influenced everything that followed. It meant being patient. It meant reinvesting in our teams instead of prioritizing short-term returns. It also meant accepting that growth would come with responsibility, not just opportunity. Looking back, that decision shaped not only the business but also the way I lead and define success today.
How do you handle pressure when the stakes are high?
Pressure is a constant in this line of work. There are moments when decisions affect not just the business, but the livelihoods of the people who work alongside you. Over time, I have learned that handling pressure well starts with staying calm and being honest.
When things are challenging, I focus on listening and understanding the full picture before reacting. I try to communicate clearly with my team, even when the answer is not perfect. I have learned that people value transparency more than certainty. Staying composed helps create stability for others, and that is something I take seriously. Leadership under pressure is not about having all the answers, but about being steady and accountable.
What is something you once feared in business but now embrace?
Earlier in my career, I struggled with letting go of control. I felt a strong responsibility to make sure everything was done right, and that often meant trying to handle too much myself. Over time, I realized this approach was not sustainable and it limited the growth of both the business and the people around me.
Learning to trust others was a turning point. Embracing delegation allowed team members to step into leadership and take ownership of their roles. It also taught me that growth comes from shared responsibility, not from doing everything alone. Letting go was uncomfortable at first, but it ultimately strengthened our culture and created space for others to succeed.
What is a personal rule you follow in business?
A rule I try to live by is to always take care of the people first. Decisions are rarely simple, but I believe that if you prioritize your team, the business will follow. This means being fair, being consistent, and being willing to make difficult choices when necessary.
I also believe trust is built through actions over time. Doing what you say you will do, admitting mistakes, and treating people with respect creates a foundation that cannot be rushed. These principles guide how I approach leadership and how I want our company to be known.
What is one moment that reminded you why you love what you do?
Some of the most meaningful moments come from watching people grow. Seeing team members develop confidence, take on leadership roles, and support their families through their work is incredibly rewarding. Those moments remind me that what we are building is about more than food or numbers.
Family has also shaped how I view success. Being a parent has made me more intentional about how I spend my time and how I lead. I want my children to see the value of hard work, but also the importance of integrity, balance, and treating people well.
Restaurants are about bringing people together. Being able to do that in Hawaiʻi, alongside a team I respect and care deeply about, is something I am grateful for every day. That sense of purpose is what keeps me motivated and grounded.
