2009 - Chaine des Rotisseurs

HAWAII PACIFIC ISLANDS REGION NEWSLETTER FALL 2009 

Chaîne des Rôtisseurs 

O!cers of the Hawaii/Pacific Islands Region 

COME CELEBRATE, CHAINE STYLE!!! 

The mantra of the real estate industry is location, location, location. This year 

our Regional Assemblage will be held in the prime party location in Hawaii, 

the Monarch Room at the Royal Hawaiian Hotel. Executive Chef Hans Stierli 

is creating a menu that will highlight his many years of experience garnered in 

Europe, Asia and the United States. Our evening will begin with a cocktail 

reception on the ocean lawn viewing our wonderful Hawaiian sunset. We will 

hold a formal induction ceremony in the Monarch Room presided over by 

Chancelier National Sandi Miller. 

This year’s theme will be the 50 th anniversary of Statehood for Hawaii and the 

50 th anniversary of la Chaîne des Rôtisseurs founding in the USA. You should 

have received your invitation by now, but contact Bailli Mark Monoscalco for any additional information or 

to reserve a place: mark@monoscalco.com. 

Please mark your calendar for Saturday September 19, 2009. 

YOU DO NOT WANT TO MISS THIS FABULOUS 

EVENING AT THE ROYAL HAWAIIAN HOTEL!


FRED HELLEKES, BAILLI PROVINCIAL 

Under the reign of 

King Louis IX of 

France the Guild of La 

Confrérie de la Chaîne 

des Rôtisseurs was 

created. From 1248 

until today, the Chaîne, 

whose mission is to 

promote the culinary 

arts, is been made 

richer by the talents of 

generations of woman 

and men. After all 

these centuries, our 

Confrérie remains and forever will remain strong, due 

to our fraternal bond, uniting all of our members under 

the Chaîne banner. 

Our modern day society continues these 

traditions by uniting professionals and Gastronomes, 

who share a love of fine dining. The young Commis 

and Sommelier competitions are a great tool to support 

and enhance the advancement of young professionals. 

The Confrérie sets high standards for each event and 

then recognizes outstanding effort. We gather to honor 

the Restaurateur, the Chef and service Personnel whose 

collective 

talents 

inspire 

the 

pleasures 

of the 

table. 

In today’s 

troubled 

world we 

are facing 

declines 

in membership due to various reasons. It is time to 

remember why we joined the Chaîne, and also that the 

Chaîne means many things to people. I would like to 

believe we joined a society that represents elegance, 

intellect, good manners and refinement at the table. 

Our regional Officers, local Baillis and their 

Officers deserve our gratitude for their dedication in 

carrying forward the mission of the Chaîne that was set 

so many years ago. 

Aloha and Mahalo Larry 

By Bailli Provincial Honoraire Fred Honda 

A fond Aloha and Mahalo to retiring Bailli Provincial Larry Vogel, who, during his many years as a Hawaii/ 

Pacific regional officer, has enriched the region through his creative efforts. Although he and Anna Lise will still 

maintain their residence at La Pietra, they will be making a permanent move to New York, sometime early next year. 

And what a move! A historic, fully restored home which was built in the 1870's with 70 acres of rich land - lots 

of open space, Larry will be singing "Oh give me land, lots of land - don't fence me in". 

Larry's contribution as a Regional Officer began in 2000 when he was elevated to Hawaii/Pacific Chambellan. 

Under the guidance of then Bailli Provincial, Dr. Robert Lee Jr., his "internship in succession training" began. Larry's 

first task, along with all the Baillis and regional officers, was to assist Bob in effectively coordinating and welcoming 

the Chaîne members to the 2000 Millennium National Assemblage which was held for the first time in Hawaii. What a 

successful and memorable endeavor! 

Upon Bob's retirement in 2007, Larry was elevated to Hawaii/Pacific Bailli Provincial, and successfully 

continued to identify and represent our region at the annual national assemblages. 

It has been an honor to have known Larry as a personal friend for many years, and I respect Larry for his 

honesty, kindness and sincere belief in helping and supporting others. He will continue to be involved in the Chaîne 

movement through his transfer to the New York Bailliage. Larry has also graciously invited the Hawaiian contingent 

attending the upcoming National Assemblage in New York for a BBQ dinner at his home. 

To you, my friend Larry Vogel, thank you for your Chaîne involvement over the years. 

2


JUDITH KELLOGG, CHARGÉE DE PRESSE PROVINCIALE 

This has been an excellent 

year for the Gastronome. 

All our bailliages have 

been represented, and we 

have had our past two 

regional Assemblages 

featured in the 

International Chaîne 

magazine—quite a feat 

since generally only two or 

three of all the U.S. events 

are selected for 

international representation 

in any issue. You will recall that these two events were 

quite extraordinary—the Waikoloa extravaganza 

organized by Hawaii Island Bailli Honoraire Wilhelm 

Pirngruber and Bailli Michael Blaksteen, and the 

elegant and hilarious HULA-LA hosted by Honolulu 

Bailli Garrett Saikley. We were even featured on the 

Gastronome back cover with that one! 

The tradition of memorable Assemblages will 

continue on September 19 as the region celebrates at the 

beautifully refurbished Royal Hawaiian Hotel. This 

event, organized by Mark Monoscalco and the Kauai/ 

Oahu Bailliage, will celebrate 50 years of statehood. No 

member should miss this fabulous evening of regional 

camaraderie and fine dining at the legendary Pink 

Palace. 

Our wonderful events have been well 

documented, due to the impressive work of your Vice 

Chargés de Presse. Hononolu, Kauai/Oahu, and Maui 

chapters have solid Vice Chargés de Presse in place. 

Hawaii Island is in transition, but Bailli Michael 

Blaksteen has done noble double duty with some 

excellent articles. Thanks to Maui’s Robert Cartwright 

(ably assisted by Tess Cartwright), Honolulu’s Donna 

Bebber, and Kauai/Oahu’s Christel Yount for first rate 

work. I hope that these talented individuals will remain 

in place for a good long time, since the learning curve 

for the job can be steep, and they have all become 

valued, seasoned officers. Keep those great articles 

coming! 

I will be off to a far chillier island, England, for 

several months in the Fall, but the marvel of email will 

allow me to stay in touch. Bruce Liebert and Mirella 

Monoscalco will be holding down the publications 

home front while I am gone. 

MICHAEL BLAKSTEEN, BAILLI, BIG ISLAND 

“It is the quiet one you have to look out for!” and it has been a little quiet about the 

Big Island Chapter. 

Through these challenging times many changes have occurred that have affected the 

Big Island Chapter, but there is still a strong commitment to regaining the position it 

has had in the past with memberships and wonderful and memorable events. Even 

though there is currently not much to report, we are planning on a large induction 

event at the end of 2009. We have received a lot of interest from new members and are 

working on 

finalizing the 

date and 

location for the 

Gala Dinner. 

We have 

received 

tremendous 

support this year, from the Regional 

Officers as well as from the National 

Officers, whom I would like to thank. We 

look forward to sharing a successful year 

enjoying the camaraderie and pleasures 

of the table in near future. 

3


DAVID GOCHROS, ECHANSON PROVINCIAL 

We welcome Mark 

Lloyd of Chamber & 

Chambers Wine 

Merchants as the new 

Vice Echanson for the 

Honolulu Chapter. Mark 

has been in the wine 

business in Hawaii for 

many years, and has a 

solid reputation as an 

excellent wine educator. 

And on a sad note, we 

bid farewell to Mondiale 

Grand Echanson des Etats-Unis Dan Gulbronsen, who 

recently resigned his post. Jim Pozzi of Galveston 

Texas was announced as the new Grand Echanson. 

The Honolulu Chapter held a Mondiale event 

on March 10 th in Bob and Terri Shohan’s penthouse at 

1001 Wilder. Honolulu Bailli Garrett Saikley brought in 

the fine foods of Chef Allen Takasaki of Le Bistro, 

along with a selection of fine wines from the Chaîne 

cellar. Many of the wines were offered for sale in order 

to raise funds for wines destined for future Chaîne 

events. To top off the evening, an induction was held 

for our new Mondiale members. Bailli Provincial Fred 

Hellekes, Honolulu Bailli Garrett Saikley, and 

Echanson Provincial David Gochros donned the 

colorful Mondiale attire, and welcomed the new 

members in true Chaîne style. Lots of good wines, good 

deals, and good times were had by all! 

The 2009 Young Sommelier competition was 

held on at La Mer Restaurant in the Halekulani Hotel 

on April 6 th . The competition promotes the expertise of 

the young wine and spirits professionals, and 

encourages mastery of wine and spirits knowledge. The 

competition is conducted and administered by the Court 

of Master Sommeliers. Judges Chuck Furuya, M.S., 

Roberto Viernes, M.S., and Mark Shishido of Alan 

Wong’s put the competitors through a challenging series 

of tests, including a theoretical exam, practical test, and 

a blind wine tasting. For the second year in a row, 

Patrick Okubo of Formaggio Wine Bar pulled off the 

big win. The winners of each of the Regional 

Competitions then went on for the National Finals in 

Sonoma. Patrick once again did us proud by finishing 

4 th in the country, with a particularly strong showing on 

the theoretical portion. 2007 Hawaii Regional winner 

Jason Heller, who is now the Wine Director for Redd 

Restaurant in Napa Valley, was the 2009 National 

Champion. 

Patrick Okubo, Professionnel du Vin, and friends at the Mondiale 2009 competition in Sonoma. 

4


KUSUMA COORAY, CONSEILLER CULINAIRE 

It has been another 

successful year for our Jeunes 

Commis competition, this year 

held at the outstanding Culinary 

Institute at Maui Community 

College. Thanks go to Bailli 

Honoraire Chris Speere for 

hosting this important event. 

We had four talented 

contestants, Carolina Celis- 

Curtin, Keaka Lee, Jonathan 

Pasion, and Daniel Umeno. 

However only one would 

represent the Hawaii/Pacific 

Region at the national 

competition. The winner was 

announced at a celebratory 

New Orleans-style dinner 

hosted by the Maui Bailliage 

at the Main Street Bistro. 

Congratulations to Daniel 

Umeno, who represented our 

region in the national 

competition in Scottsdale, 

Arizona. 

Daniel Umeno at the National 

Jeunes Commis Competition 

WERNER W. BOETTNER, A.A.C., MAUI BAILLI, OFFICIER COMMANDEUR 

The Maui Bailiage is 

thriving. The outlook for recovering 

from the recession-induced 

membership loss looks promising. I 

am convinced that we will fill out 

the blanks by the time our next 

Induction comes around. 

We had our first Chaîne 

event at the Ma’alea Grill and Bar 

on February 28. Our theme was 

“Celebrate the End of Winter” and 

indeed we did. An outdoor setting 

with Ma’alea harbor in the 

background set the tone with a 

lovely sunset enhanced by assorted 

finger delicacies served with a crisp 

Brut Rosé Chouilly. This was 

followed a delicious five course 

meal, ably served by the excellent 

wait staff. Kudos go to the staff and 

management of Ma’alea Grill. And 

we did manage to have Cigars 

together with an excellent Sambuca. 

On March 14 the Chapter 

hosted a Jeunes Commis 

Competition awards dinner at the 

Main Street Bistro in Wailuku where 

42 members, guests, and finalists 

enjoyed a great meal prepared by 

Chef Rôtisseur Tom Spellman. 

Bailli Honoraire Chris Speere made 

a great slide presentation of the 

whole competition, after which he 

presented the awards medals to the 

smiling winners. 

Our most recent function 

was on July 8 th in Lahaina at David 

Paul’s newly re-opened restaurant 

on picturesque Front Street. We 

convened in the Lounge and sipped 

a delicious Blanc de Blanc, Chouilly 

1999 while exquisite appetizers 

where passed around. This was 

followed by a superb seven course 

epicurean delight. Chef David Paul 

presented us with what was truly an 

extraordinaire display of culinary 

expertise. 

Our Christmas dinner will 

be on Dec. 6 at Capische Restaurant, 

Hotel Wailea. 

We did retain the Maui 

Prince Hotel for our 2010 regional 

Assemblage, September 10 th and 

11th. So please mark your calendar! 

I am unable to attend the 

Honolulu Assemblage, but will be 

ably represented by some of our 

officers. 

5


GARRETT SAIKLEY, HONOLULU BAILLI 

It was a very good year! We started the 2008-2009 fiscal 

year with a bang! The Honolulu Bailliage hosted the Hawaii/Pacific 

Islands Regional Assemblage with "HULA-LA". On Friday, Sept. 12 th 

we enjoyed Act One of our weekend festivities: "HU-LA"—a beautiful 

Hawaiian cocktail reception at the Outrigger Canoe Club overlooking 

the Pacific Ocean and a glorious sunset. Club Manager/ Chaîne Maître 

Hôtelier Mike Ako and staff presented a lavish array of Hawaiian 

delectables, along with mai tais and champagne as guests dined casually 

in Hawaiian attire. 

The next night was Act Two: "LA-LA"—as we were transported across 

the Pacific Ocean to Hollywood for an outrageous "Come dressed as 

your favorite movie character" event at Stage Restaurant. Guests walked 

the red carpet to be greeted by the paparazzi, Cabaret's Kit Kat Klub 

emcee, Norma Desmond, Dorothy and Toto, Hairspray's Edna Turnblad, Marilyn Monroe, and golden Oscar. 

Even God made an appearance! The costumes were fabulous, "the girls were beautiful, the boys were 

beautiful". Photos of our glamorous members made the back cover of Gastronome Magazine! 

Our Christmas Gala was a first. It should have been called a "hurricane party". Held at Washington 

Place, Chaîne Chef Rôtisseur Goran Streng performed a miracle with cuisine and service, despite torrential 

rain, wind, and mud. Among others inducted was Governor Linda Lingle, who became the International 

Chaîne's first ever "Grand Officier d'Honneur,” a newly created title reserved only for monarchs and heads of 

state. 

The Société Mondiale du Vin induction was held in the penthouse party room on March 10 th , 

complete with full moon and Honolulu City Lights, compliments of Chevalier Bob and Terri Shohan. Chaîne 

Chef Rôtisseur Alan Takasaki served delicious pupu, while Echanson Provincial David Gochros and soon-tobecome 

Vice Echanson Mark Lloyd served and sold (at recession prices) marvelous wines from the Mondiale 

collection. 

The Honolulu Chaîne 

Gang then sailed on the Crystal 

Symphony from Honolulu nonstop 

to Hong Kong in March. We 

met and dined with the Hong 

Kong Bailli at the new Michelin 

three-starred Chinese restaurant-- 

definitely in a different league 

from Honolulu's Chinese 

restaurants. 

The finale of the year was 

our "Salute to our Chaîne Chefs" 

potluck-by-the-sea June 7th. We 

honored our chefs; inducted six 

culinary arts students at KCC who 

comprised “Team Hawaii,” plus 

their coach Prof. Frank Leake; 

and, thanks to our most generous 

members, raised over $9,000 for 

scholarships. 

But the grand finale of the year was Team Hawaii winning the American Culinary Federation's 

National Competition! 

Coming up for the Chaîne Gang is a weekend getaway at Makaha Resort in October, a Mondiale 

dinner, and Christmas dinner on December 19 th at the Kahala Resort. Stay tuned for details. 

6


MARK MONOSCALCO, KAUAI/OAHU BAILLI 

The Kauai/Oahu 

Bailliage has enjoyed a 

year filled with 

memorable events. We 

currently have 54 

members of la Chaîne 

des Rôtisseurs and 49 

members of the Société 

Mondiale du Vin. 

We hosted the following 

events during the past 

year: 

•Holiday in Paradise, 

Sunday, December 7, 

2008 at the Sheraton Waikiki. 56 members and 

guests celebrated the holiday season 

overlooking Waikiki Beach. Our teams of chefs 

for the evening were Daniel Delbrel, Executive 

Chef, Ryan Loo, Executive Sous Chef, and 

Colin Hazama, Executive Sous Chef. Chefs 

Loo and Hazama are previous winners of the 

Hawaii/Pacific Islands Regional Jeunes 

Commis Competition. 

Waikiki. 42 members and guests attended an 

event that was indeed “Extraordinaire”. 

Executive Kitchen Chef Lindsey Ozawa’s menu 

and the attention to details by the staff produced 

an event that was truly inspiring. 

Upcoming events: 

! Saturday, September 19, 2009, Hawaii/Pacific 

Islands Regional Assemblage at the Royal 

Hawaiian Hotel 

! November 2009, Société Mondiale du Vin, 

Italian Wine and Cuisine 

! Sunday, December 6, 2009, Holiday Party, at 

the Moana – Surfrider 

! March 2010, Annual Meeting 

! April 2010, “Un Diner Extraordinaire” 

• Annual Meeting Monday February 9, 2009 at 

Kapi`olani Community College. 45 members 

and guests enjoyed an exquisite wine pairing 

dinner prior to our annual business meeting. 

• Sunday, May 3, 2009 and Monday, May 4, 

2009, “Un Diner Extraordinaire”, at Nobu 

Our congratulations go to the two young 

competitors that the Kauai/Oahu Bailliage sponsored 

this year. In the Jeunes Commis Competition Daniel 

Umeno of La Mer placed first in our regional 

competition. Our Young Sommelier Contestant Patrick 

Okubo of Formaggio Grill, Kailua won the regional 

competition and represented the Hawaii/Pacific Region 

in our National Competition in Sonoma this past May. 

We look forward to sharing the harmony of the table 

with all of you in the coming year! 

7


THE FACES OF OUR FUTURE, By Judith Kellogg, Chargée de Presse Provinciale 

Take a good look at these 

wonderful young faces. They represent 

the future of the Chaîne, and remind us 

of the good work done by our 

organization beyond providing beautiful 

food and wine experiences. The longstanding 

Jeunes Commis and Young 

Sommelier Competitions challenge the 

best of our young chefs to excel. Each 

year, one regional winner in each 

category competes for the national title, 

and receives national recognition. In 

addition, Bailli Garrett Saikley has 

helped raise $9,000 for scholarships 

going to exceptional culinary arts 

students. This year the recipients were 

six talented students from KCC, “Team 

Hawaii,” who went on to win first place 

in the American Culinary Federation’s 

National Student Team Competition. 

Congratulations to Team Hawaii!! 

We look forward to the success of 

these future great chefs and sommeliers, 

and can be proud that we played some 

small part in nurturing their careers. 

2009 Jeunes Commis finalists, Jonathan Pasion, Daniel 

Umeno (standing), Carolina Celis- Curtin and Keaka Lee 

2009 Young Sommelier finalists Patrick Okubo and 

David Castleberry 

“Team Hawaii,” and their coach Prof. Frank Leake 

8


ROBERT LEE, JR., BAILLI PROVINCIAL HONORAIRE 

Chefs Militaire Société 

Members know that there 

are two sub-Chaîne 

organizations: the Société 

Mondiale du Vin (1993) and the 

L’Académie de Brillat-Savarin 

(1953). A third organization will 

be the Chefs Militaire Société. 

Chef Rôtisseur Ernesto 

Limcaco has been a moving 

force, instructing and advising 

culinary students, young chefs, 

and military chefs in the art of 

food preparation, presentation, 

and wine pairing. Local chefs 

have lectured to the group as 

well. The military chefs have 

assisted at several Honolulu 

chapter functions, as well as at 

Les Amis Escoffier Société. The 

military chefs have participated 

at their respective military 

competitions and have won 

honors. 

A proposal was presented 

at the National Board of 

Directors and National Council 

Meeting in Boston, June 30–July 

4, 2008, to organize the Chefs 

Militaire Société and it was 

approved unanimously. The 

bylaws would have to be 

amended regarding induction 

fees and dues, and $100 was 

suggested as fees and dues for 

the group. But many felt that this 

was too costly for these lowgrade 

enlisted personnel, given 

their pay scales and expenses. 

National Bailli Délégué 

George Brown suggested $25 

for fees and dues when he was 

here in December 2009. This 

was presented before the 

Executive Board at their meeting 

in Memphis in January 2009, 

and it was approved. 

The military chefs would 

include those at service 

academies, military hospitals, on 

ships, bases, camps, and forts. 

When these personnel are 

discharged from the service, 

belonging to the Chaîne would 

then be on their résumés when 

applying for chef positions at 

hotels, clubs, and restaurants. 

A Chaîne military seal 

has been designed to include all 

branches of the services: Army, 

Navy, Air Force, Marines, Coast 

Guard, and National Guard. The 

organization would be active 

wherever the U.S. military 

forces are stationed, whether at 

home or in foreign countries. 

Perhaps in the distant 

future, the Chefs Militaire 

Société will become 

international, as the Jeunes 

Commis and Young Sommeliers 

have become. 

9


FRED HONDA, CHAIRMAN, NATIONAL CONSEIL D’HONNEUR 

Since the establishment of 

the Conseil d’ Honneur in 2003, 66 

members have been recognized for 

their outstanding and significant 

service to the Chaîne des Rôtisseurs, 

and were selected to become 

members of the Conseil d’ Honneur. 

These honored individuals have 

received a Medallion, a certificate of 

membership and a Conseil d’ 

Honneur pin to be worn on their 

Chaîne Ribbon. 

The Committee annually 

reviews the list of eligible retiring 

National and Regional Officers as 

well as those retiring Baillis who 

have served 20 or more years as 

Baillis and are members in good 

standing of the Chaîne des États- 

Unis for ten consecutive years. 

Of the 66 current Conseil 

d’Honneur members, four are from 

Hawaii. They are in alphabetical 

order, Fred Honda, Julie Honda, Adi 

Kohler, and Dr. Robert Lee, Jr. 

This year the Committee 

shall review and make 

recommendations for the Class of 

2009 from a list of 26 eligible 

members. From this list, a selection 

of 10 to 14 candidates will be made, 

which will be announced at this 

years’ Grand Chapître in New York. 

Those members shall be recognized 

and receive the Conseil d’ Honneur 

medallion and certificate. 

Conseil d’ Honneur 

Selection and Action Committee 

members are Fred Honda (Chair), 

John Burris, Kal Cseuz, Robert 

Gordon, Shelly Margolis, Marty 

Rakowitz, and Mel Sturman. 

CHAÎNE ON THE INTERNET, By Bruce Liebert, Hawaii/Pacific Islands Webmaster 

It’s hard to recall the days before the Internet played such an important role in many of our lives. Now 

you can use it to download photos of Chaîne events and articles in the Gastronome. I still recall being amazed at 

this new concept of the world-wide web in 1994 when online access became available using a program called 

Mosaic. At that time, the entire several dozen webpages in existence were listed on a single page, and at the very 

end of which was a link entitled “Click here for sex on the web”. Naturally, this received a lot of “hits”, which 

brought up a new page announcing: “There is no sex on the web!” And, indeed there wasn’t—and no 

commercial sites either. Today, there are billions of webpages with commercial sites dominating the web. Who 

could have imagined that my fifth-grade daughter back then would now be working for the best-known of the 

Internet success stories—Google. 

The Hawaii/Pacific Islands region has had a presence on the web since 1999, when up-to-date calendars 

of the Bailliages were posted on a welcoming page. For those members who had access to the Internet in 2000, 

the calendar for the week of Grand Chapître helped to keep everyone up to date with the four events on Oahu 

and many others on the neighbor islands. Since then, the most popular link on our website is the schedule of 

events, kept up-to-date by the Baillis informing me of the details for their forthcoming events. 

The National website is in transition and is showing some growing pains. Earlier this year, a committee 

was formed to look into standardizing the dozens of local and regional webpages. A company was selected to 

provide a template allowing each bailliage the ability keep their webpages, and calendars, up to date using a 

template supplied by the National office. 

I am now linking the Gastronome articles and photos on the master calendar for the region, as 

shown below. You may review an event and download or order prints online using Picasa, (another 

Google product!). 

Current Schedule of Events: bailliages2.chaineus.org/hawaii/2009CalendarHPI.html 

10


JULIE’S CORNER, By Chargée de Presse Provinciale Honoraire Julie Honda 

It is so paradoxical that I 

write my final column from 

Loveland, Colorado, our current 

residence, synonymous with 

AlohaAina and LoveHawaii. 

Our townhouse is 

sandwiched between a golf course 

and a lake. How lucky can we get to 

be right off the first tee We were so 

happy to be settled down in time to 

welcome Chargée de Presse 

Provinciale Judith Kellogg and 

Kauai/Oahu Bailli Honoraire Bruce 

Liebert as our first guests from 

Honolulu for lunch, with a short 

drive to the clubhouse for dessert, 

wine, and fantastic views. 

The year saw many changes 

and moves and visits, beginning 

with President’s Obama’s 

inauguration on the 20 th of January. 

Pacific Northwest Chargée de 

Presse Provincial Martha Melton 

flew from San Francisco to 

celebrate at the Hawaii inaugural 

ball with her fellow regional 

Chargées de Presse, Judith Kellogg 

and Julie Honda, and their spouses, 

at the Royal Hawaiian Hotel. The 

first island-born President and first 

president of color, whose mantra is 

Change, signals some new 

developments ahead. 

And within our Chaîne 

Ohana, recent changes are 

significant as well. Chambellan 

Provincial Fred Hellekes was 

elevated in March to Bailli 

Provincial in the presence of the 

Hawaii/Pacific regional officers and 

chapter Baillis. Bailli Délégué 

George Brown delegated Bailli 

Provincial Honoraire Fred Honda to 

do the elevation. 

In April, Kauai/Oahu Vice 

Conseilller Culinaire Eric Leterc, 

the Pacific Club’s Executive Chef 

prepared a special luncheon for the 

old and the new guard, hosted by 

outgoing Bailli Provincial Honoraire 

Laurence Vogel. The considerable 

accomplishments of the past year 

were recognized and celebrated. 

Laurence Vogel had just returned 

from his extended trip to Hong 

Kong on the Crystal Symphony with 

Dame Anna Lise Vogel and their 

good friends, Kauai/Oahu Chevalier 

Wallace and Ann Ching, two days 

prior. 

The Vogels returned to their 

restored Country Farm House in the 

Catskill Mountains after the 4 th of 

July, while still maintaining their 

elegantly furnished La Pietra 

residence. Larry, whose reputation 

as a decision maker is unparalleled, 

is faced with one of the biggest 

decisions of his life because it 

involves his heart...torn between 

two loves, Hawaii and New York 

State. 

In another month, those of 

us attending the National 

Assemblage in New York City, will 

be reunited and celebrate our 

reunion at Laurence and Dame 

Vogel’s Lovington Manor on Beaver 

Kill Road–one mountain beyond 

Chevalier d'Honneur Dennis and 

Diane Blair’s retreat. There is good 

news about Dennis Blair being part 

of the President's administration. 

Congratulations to Bailli 

Provincial Honoraire Dr. Robert 

and Dame Roberta Lee on their 

wedding anniversary celebrated 

with family at Maître Restaurateur 

Alan Takasaki's Le Bistro. Be on 

the lookout for the October issue of 

Honolulu Magazine and Dr. Lee’s 

interview, with emphasis on La 

Chaîne. 

“Honoraires” are those who 

have completed their tenure of 

commitment, and then pass on the 

gavel, moving on. Not so with 

Robert Lee. Dame Bertie Lee 

acknowledged this fact at his last 

birthday, saying that La Chaîne was 

in the top three of his priorities. 

Conseiller Culinaire 

Provinciale Kusuma Cooray, 

Culinary Professor at Kapiolani 

Community College, continues as 

the mainstay of the annual Jeunes 

Commis competition since its 

inception. Her food savvy was 

recognized when she was invited to 

be a national Jeunes Commis judge 

in Texas. Besides representing her 

country, Sri Lanka, as Consul. 

Kusuma is the author of two 

cookbooks. In addition, she is an 

addicted dancer, a passion she 

continues on next page 

11


JULIE’S CORNER "CONTINUED# 

acquired on a Chaîne organized 

Alaskan cruise. She easily adapted 

dancing into her life and delights 

her many friends and fans with 

beautifully choreographed ballroom 

performances during her annual 

showcase, dressed in a gown made 

especially for her by a London 

couturier. 

This year, under Bailli 

Honoraire Chris Speere’s guidance, 

the 2009 Jeunes Commis 

competition was held in Maui 

Community College's state of the art 

culinary academy and will again be 

on Maui in 2010 as Kapiolani 

Community College is undergoing 

renovation. 

It is a good thing Maui is 

hosting the upcoming Jeunes 

Commis competition, for Maui's 

Bailli Werner Boettner is a true 

professional who takes great pride 

in his craft. At last year's elevation 

for Bailli Provincial Fred Hellekes, 

he enthusiastically pledged his 

support for him and for La Chaîne. 

Such powerful vocal support is 

impressive. 

Special Kudos to Honolulu 

Bailli Garrett Saikley for his 

enviable distinction of being first, 

globally, to have a Grand Officier 

d’Honneur inducted into his chapter. 

The criteria for this exclusive newly 

created international honor are but 

two: that one be a monarch or head 

of state. This title was bestowed on 

Governor Linda Lingle, inducted 

by Bailli Délégué George Brown in 

December. Doubly special was the 

venue for the Christmas Gala— 

Washington Place—the last official 

residence of reigning monarch 

Queen Liliuokalani, and now that 

of the Hawaii Governor. 

Formal to informality, 

Bailli Saikley's potluck-by-the-sea 

paid tribute to the Chefs of the 

Chaîne, and its upcoming young 

chefs. Towards this effort, a 

successful auction of donated 

wines and wine related items 

brought in revenue for culinary 

scholarships. Wine connoisseurs, 

Chevaliers Gene Doo and Kane 

Hui generously returned their 

winning bids for another go 

around, thus increasing the pot 

two-fold. 

The Chaîne provides a 

golden chain of connections that 

broaden and extend our horizon 

and extend our ohana. Chargée de 

Presse Provinciale Judith Kellogg 

and Kauai/Oahu Bailli Honoraire 

Bruce Liebert embrace freely this 

concept. Previously they visited the 

home of the late Japan Bailli 

Délégué Hisashi Ito, and Judith 

with Kauai Bailli Mark 

Monoscalco and Vice Conseiller 

Gastronomique Mirella 

Monoscalco in Lima, Peru. This 

summer they experienced the warm 

hospitality of Chevalier Peter 

Nicholson and Kauai/Oahu Vice 

Conseiller Gastronomique Diana 

Nicholson on the Nicholson’s 

private family-owned island off the 

coast of Maine. Days were spent 

cementing Chaîne friendships over 

wine and plentiful lobster. The 

Chaîne connections continued in 

Colorado where Bruce and Judith 

attended the Denver chapter’s 

inductions dinner. Had we not left 

for Honolulu the day before, we 

would have joined them. They also 

enjoyed the camaraderie of former 

Kauai/Oahu Dame Barbi Benton, 

who now resides in Aspen, at the 

Flagstaff House in Boulder to 

celebrate her daughter’s 21st 

birthday. Their desire to reach out 

and expand their Chaîne 

connections is admirable. 

On a recent, last minute trip 

back to Honolulu, Fred and I also 

were reminded how profoundly the 

Chaîne creates connections. The 

first couple we met were Chevalier 

Sonny Ching and Barbara at 

Kapiolani’s Open Market. Barbara 

helped me in selecting the perfect 

Kahuku papayas for the week, a 

daily diet no longer available in 

Loveland. I began my first lunch 

back with my best friend, Sarah 

Fargo at Waialae Country Club, like 

old times. Then we went to 

Waimanalo for a Sunday barbecue at 

the soon-to-be- completed family 

compound of former Chaîne 

member Godfrey and Myrtle Lee. 

Of course no visit is complete 

without lunching at Mariposa with 

Bailli Provincial Honoraire Robert 

Lee, and a welcoming embrace from 

Neiman’s one and only Chevalier Al 

continues on next page 

12


JULIE’S CORNER "CONCLUDES# 

Tomonari. 

Vice Conseiller Chargé de Missions Dr. 

Thomas Sakoda did not let his crutches deter him from 

going on with life. He was instrumental in jumpstarting 

the first Chaîne newsletter with Bailli Provincial 

Honoraire Dr. Robert Lee, with Maui's then-Bailli 

Harold Hardcastle proving financial support. Fred 

Honda was then the Bailli Provincial. You can always 

depend on Dr. Sakoda. He invited us to our favorite, the 

Oahu Country Club, for lunch where we encountered 

more familiar Chaîne faces, including Professional de 

la Table Karen Stone in from a round of golf. Karen’s 

late husband David Barbieri, former President of 

OCC, was part of the committee who offered Fred the 

managerial position at the OCC, the vehicle that 

brought us home to Honolulu. We also found old 

friends at the bridge tables. Dame Cheryl Glaza was 

deeply engrossed in conversation with her bridge 

partner, and Dame Ryuko Sakoda who was also part of 

the bridge social club. 

Dining at Le Bistro capped our week, with 

Maître Hôtelier Gerald Glennon. Maître Restaurateur 

Alan Takasaki was enjoying another evening of “full 

house,” a testament to his reputation for providing great 

food and equally great service. 

Seeing all these wonderful Chaîne connections 

reminded me that no matter where we go, returning to 

Hawaii is home. The fragrance of the leis, the trade 

winds, the familiar scents and smells spell Hawaii. But 

making the move to Colorado a little easier was the 

help I received from so many good friends. Fred and I 

thank Bailli Provincial Fred Hellekes and Mira Han 

for their support during our move, assisting and 

encouraging us in times of need. Thanks also to 

Chargée de Presse Provinciale Judith Kellogg for 

always being available and standing by with her 

wheels. Vice Conseiller Gastronomique Mirella 

Monoscalco's dynamism was also appreciated. She is a 

doer, she takes charge in a very charming and winning 

ways. 

Good luck Bailli Provincial Fred Hellekes!! It 

is with confidence we move forward to continuing 

success of the Hawaii/Pacific Region, as we are all 

aware of your love, dedication and perfectionism in 

maintaining the best of culinary and wine 

professionalism. 

Vive la Chaîne! 

13


Calendar 

September 19, 2009 

Hawaii/Pacific Islands Assemblage Dinner 

Gala and Inductions 

Monarch Room, Royal Hawaiian Hotel, 

contact Mark Monoscalco 224-4439 

September 30–October 4, 2009 

Grand Chapitre & Concours 

International des Jeunes Commis 

Rôtisseurs, New York. Contact National 

Office (973) 360-9200 

November 2009 

Société Mondiale du Vin, Italian Wine and 

Cuisine, contact Mark Monoscalco 

224-4439 

December 6, 2009 

Kauai/Oahu Christmas Dinner, 

Beachhouse Restaurant, Moana Surfrider 

Hotel, contact Mark Monoscalco 

224-4439 


Maui Christmas Dinner and Induction, 

Capische Restaurant, Hotel Waialae, 

contact Werner Boettner (808) 

573-1359 


Honolulu Christmas Dinner and 

Induction, Kahala Hotel and Resort, 

contact Garrett Saikley 395-3532 

March 2010 

Kauai/Oahu Annual Meeting, contact 

Mark Monoscalco 224-4439 

April 2010 

Kauai/Oahu “Un Diner Extraordinaire,” 

contact Mark Monoscalco 224-4439 

October 21-24, 2010 

Grand Chapitre & National Board of 

Directors and National Council 

Meeting, San Diego. Contact National 

Office (973) 360-9200 

Contributors 

JUDITH KELLOGG, ROBERT LEE, FRED HELLEKES, FRED 

HONDA, MICHAEL BLAKSTEEN, JULIE HONDA, KUSUMA 

COORAY, DAVID GOCHROS, WERNER BOETTNER, 

GARRETT SAIKLEY, MARK MONOSCALCO, AND BRUCE 

LIEBERT 

Editors 

JUDITH KELLOGG AND BRUCE LIEBERT 

For the Current Schedule: 

http://bailliages2.chaineus.org/hawaii/ 

2009CalendarHPI.html 

Regional Webpage: 

http://bailliages2.chaineus.org/hawaii/ 

Contact Webmaster 

Bruce Liebert with updates for events: 

bruce.liebert@gmail.com or (808) 

351-3882 

14

2009 - Chaine des Rotisseurs

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