Cooking from the Heart: Meet Āina Sous Chef Scott Doiguchi
Originally starting out as a food pop-up, Āina now attracts lines out the door at their permanent Dogpatch location. Their bright, modern space brings their Hawaiian inspired menu to life and will leave you feeling like you’re on vacation.
Hawaii native, owner and chef Jordan Keao, has team built a team of talented and friendly staff members who play a huge role in Āina’s warm and inviting atmosphere.
Instawork had the pleasure of meeting their Sous Chef, Scott Doiguchi, to learn more about how he got his start and what motives him to keep going in the restaurant industry.
Instawork: How long have you been in the industry?
Scott Doiguchi: I’ve been in the industry for six years.
IW: How’d you get your start?
SD: My first job was a dishwasher and a prep cook at a wine bar. After working around, I attended the CIA Greystone in Napa and graduated in 2011.
IW: What motives you?
SD: To become a better cook everyday, wanting to learn more. Never accepting mediocrity. Cooking from the heart and believing what I put on a dish. Also my family, friends and my girlfriend who is also in the industry.
IW: What’s your favorite thing about the hospitality industry?
SD: Standing all day and eating from a deli. Haha! Really though, it’s being able to take ingredients and turn it into a dish or taking an egg, flour and making it into a pastry or bread. The chance to work with some of the best ingredients is not something everyone gets to experience. Then seeing the guests smile is the icing on top.
IW: What are some of the biggest challenges you face?
SD: I think one of the challenges I face is trying to do too much. You have to be able to relief yourself from some of the tasks and give to your cooks. Don’t want to over stress yourself especially in this industry.
IW: What do you do for fun when you’re not at work?
SD: When I’m not at work I watch sports most of the time. I play golf when the weather is nice and I’m not too tired. Hanging out with family and friends. Spend time with the girlfriend. Play video games, walk my dog, watching Netflix, go to the beach, relax and try to lose my kitchen tan.
IW: What advice would you give someone on their first day of work in the industry?
SD: Don’t do it to become famous. Spend your money on a really good pair of shoes. You are on your feet all day. Have sharp knives and be ready to listen and learn.
Join the Āina team! San Francisco’s favorite Hawaiian spot is looking for a General Manager, Sous Chef and Line Cook. Click here to apply!
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