Mark Shishido grew up just a couple of blocks away from where Alan Wong’s Restaurant is now located. He played baseball here, sold newspapers here. And he knows the local flavor by heart. “McCully was filled with mom-and-pop delis, drive ins, bakeries and crack seed shops,” says Shishido. “Many of the flavors I grew up with -- chow fun, nishime, shoyu hot dogs -- have not changed. Our food is the product of our heritage and our family, and so are we. It all keeps us grounded and real.”
Shishido’s career in food and beverage began as a porter and bartender at the Hawaiian Regent Hotel. Subsequent positions included assistant wine director at The Halekulani Hotel, and wine cellar master at the Hyatt Regency Waikiki; he also became involved in the Master Sommelier Program. He then expanded his scope to restaurant management at Bagwell’s, Michel’s and The Prince Court.
In 1998, Shishido joined Alan Wong’s Restaurant at King Street; the following year, he was named manager of The Pineapple Room. Then in January 2005, Shishido assumed the position of wine director, focusing on staff training and education. His work runs the gamut from touring boutique estates in France to make purchases for the restaurants to conducting early morning or midnight wine classes for the staff. Shishido’s philosophy about wine: “Wine, like soulful food, should be able to tell you a story and reflect a sense of place.”
