“Back then, we said we’d be happy if we made $700 a day,” he recalls. His special agent career went on the back burner. Yummy’s Korean BBQ, a plate lunch concept with side dish choices, was launched in 1986 at Koko Marina Center in Hawaii Kai. Korean food had become popular, but Kim noticed there was no prototype operation and consistent branding. While awaiting security clearance to become a special agent with the Treasury Department, he made a six-month commitment to help his family start a Korean barbecue business. That’s why we had success as a team.”Įxceeding expectations became Kim’s mantra for life. He emphasized giving 110 percent no matter what you do. “Coach Bryant gave us life lessons through sports,” he says. The Crimson Tide didn’t win any of its 12 national championships in the three years that Kim was at Tuscaloosa, but Kim did learn the fine points of the English language – and a few other things. “Going to Alabama was the best decision I ever made,” Kim states. That fearless style and strong leg got Kim football scholarships at the University of Hawaii, where he played for coach Dick Tomey, and at the University of Alabama, where he excelled under the guidance of legendary Paul “Bear” Bryant, winningest coach in college football. Kim attended Washington Intermediate, then Kaiser High School, where soccer coaches noticed his strong kicking skill. Seeking education and opportunities for the children, the family moved to Hawaii when Peter was 15. The Kims welcomed a son after having six daughters. Kim was born in Seoul, Korea, the youngest of seven children. So time will tell whether Kim’s latest venture is palatable. Like prime beef, there is an aging process to bringing out the best in a product. “With a glass of wine,” adds Signature general manager Jacque Viloria. On the occasion of The Signature’s grand opening, we want to trace Kim’s path from takeout meals at under $10 a plate to the rarified realm of fine dining where the average check is $75. “I do a lot of things by instinct,” he says.Ĭonsidering his success with family-owned Yummy’s Korean BBQ and nine other food-service concepts, he could bottle that secret sauce to profitability.
Where does his optimism and sense of confidence come from? It just whets his appetite for an extra helping of gumption. While Kim is mindful of that trend, he has never backed away from a delicious challenge. The hardest hit in the fine-dining segment are steak and seafood establishments. The casualty rate for new restaurants, large and small, is well-known.įull-service restaurants suffered almost three times the amount of market decline last year, according to trade research. Spoken like a true connoisseur who knows the game of survival in the toughest business in town. “There has to be good food, great service and many other details in play.” “But ambiance alone can’t sustain a business,” he says. This is Kim’s first full-service restaurant, complete with white table cloths, crystal chandeliers, marble flooring, a white baby grand piano on a lit pedestal and a panoramic million-dollar view. Only this time, the man who brought Yummy’s Korean BBQ to the masses is kicking it up a notch. Our plant-based menu items are made without animal meat, dairy, eggs and honey.The lights are back on, the spectacular vista is turning heads and the sound of music and happy diners has returned. * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Menu items and prices are subject to change without notice. It is ultimately our Guests' discretion to make an informed choice based upon their individual dietary needs. Allergen advisory statements (e.g., "may contain") are not regulated and therefore not taken into consideration when developing allergy-friendly meals. We cannot guarantee the accuracy of the contents of each food item. Allergy-friendly offerings are reliant on supplier ingredient labels.
#Signature steakhouse free#
While we take steps to prevent cross-contact, we do not have separate allergy-friendly kitchens and are unable to guarantee that a menu item is completely free of allergens. We use reasonable efforts in our sourcing, preparation and handling procedures to avoid the introduction of the named allergens into allergy-friendly menu choices. About our allergy-friendly menu items: Guests may consult with a chef or special diets trained Cast Member before placing an order.
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