The Brewer's Table
Each month, local beer enthusiast Andy Baker comes up with beer themes, while the chef creates an enticing menu. Together, they share their insights on pairings with diners.
HASR Executive Chef Rodney Uyehara
Born and raised in Hawaii, Chef Uyehara is well known for his culinary accolades. He has opened a number of award-winning restaurants, such as the Bistro at Century Center, Cascada’s, Chai’s Island Bistro and the Beachhouse at the Moana Surfrider Hotel. Upon graduation from the Culinary Institute of America in 1989, he spent three years in New York, training and working under chef Charlie Palmer of Aureole’s. Upon returning to Hawaii in 1992, Chef Uyehara worked with world -enowned chefs Roy Yamaguchi, Chai Chawasaree and Nick Sayada. He spends much of his time passing on his culinary skills and motivating his staff to exercise their creativity, which has been a major contributor to many of the successful restaurants he has run.
Beer Connoisseur Andy Baker
Andy is knowledgeable and passionate about craft beer, and carefully selects a beer that will enhance each dish's flavors for The Brewer's Table. With over thirty years of experience in the beer industry, he began exploring craft breweries and small batch beers in the early eighties. In 1996 he started sharing his love of beer through paired dinners and tasting events throughout the Hawaiian Islands.