How about you, Chef Ryan? What did your background look like before joining?

Well, Callie, thank you for having me and having us, really.

I'm just a small local kid from Hawaii who actually didn't get into cooking until very late, until like after high school.

So I can't really give you a calling of why I love to cook, but both my grandmas really cooked, so I can say I got it from there.

But my parents at a very young age instilled a lot of education and putting me through a culinary school to really learn in San Francisco in the Bay Area.

And through there, you know, you kind of just picked up and really understand, like, you know, I want to be in this high, big environment.

So ironically, I didn't work for Roy Yamaguchi in Hawaii, which is one of the godfathers in Hawaii, but I worked for him in Pebble Beach, worked for him in Pebble Beach and went to the plaza.

Are there any, you know, examples on the menu right now of, you know, a dish that really, you know, is on that fine line of like really innovative, fresh, global, but also has that approachable angle?