Robert Urquidi’s high school experience as a cook at Stromboli’s in Hawaii Kai led him to an apprenticeship with the Westin Hotels. Working in the Westin chain afforded him the opportunity to travel and work in different cities in the United States. At the Central Plaza in Los Angeles, Robert catered large banquets for Presidents, movie stars, and functions like the Academy Awards.
In 1992, Robert felt the urge to move back home to Hawaii, and got a job at Roy’s Restaurant in Hawaii Kai. At that time, the Hawaii Regional Cuisine movement was booming, and the state was getting noticed for more than just pineapple and sugar cane fields. In his tenure at Roy’s, Robert worked the line alongside Gordon Hopkins and Roy Yamaguchi himself.
After another stint in the Westin chain he was back in Honolulu working at Sam Choy’s Restaurant. There, he met the woman who would be his wife. “I learned how to be clean and meticulous working with Minaka [Robert’s wife]. I still have that habit of not just cleaning my station, but all the others on the line.”
After another mainland tour, this time with Roy’s Restaurants, Robert finally decided to settle in Honolulu. Instead of sticking with the company that he knew, Urquidi decided to branch out and join the Alan Wong’s team at The Pineapple Room.
“I came to Alan Wong’s Restaurants because I wanted to learn more. I heard Chef Alan was a good teacher, and I’m glad I made the choice to come here I hope to put forth the ideals that I’m learning about the evolution of HRC. I want to be a part of that movement, and I want to do my part to use the ingredients and share what I’m learning. Good, fresh products are what Chef Alan is about. The food should be something that shows Hawaii and has flavors that people can relate to.”
