The end of April marked the beginning of a story, a dream
that started about a quarter of a century ago. Long before his career took him between
the 50th, Seattle and the Bay Area, Chef Kelly Degala and wife
Kirsti Mittag-Degala had a dream of opening a restaurant of their own. And they
even had a name for the restaurant way back then, GALA which embodied both the
concept that life is meant to be enjoyed and celebrated along with a take on
Chef Degala’s name and his proud Filipino heritage. And now that dream is
finally a reality.
Chasing the Dream
As a born and raised local boy, Chef Degala started his
career after obtaining his culinary degree from the Kapiolani Community College
in 1984. His first stint took him to the Sheraton Seattle Hotel in Fuller’s
Restaurant working his way up to Sous Chef. In 1993, the islands called him
back where he was the Executive Chef of Harlequin in the Alana Waikiki Hotel. A
year later he opened the Gordon Biersch Brewery Restaurant at the Aloha Tower
Marketplace where he remained for several years until the Bay Area called him
back as the Corporate Executive Chef of Gordon Biersch empire. Seattle called
once more in 1998 where he was the Director of Culinary Development and
Corporate Executive Chef for the Anthony’s Restaurant group. However, once
again the Bay Area called in 2001 where he remained for the next decade mostly
as Executive Chef and Chef Partner in Va de Vi Wine Bar and Bistro and Pres a
Vi Global Kitchen and Wine Bar. It was during this time that he created the
concept of globally inspired small plates with a changing seasonal menu. It was
also at this time that I first sampled Chef Degala’s cuisine during one of our
annual vacations in the Bay Area. From locally inspired Loco Moco with braised
short rib and veal demi to Peruvian-style Hamachi sashimi to Italian truffle
risotto to Spanish-style roasted potatoes with Serrano ham and Romesco sauce.
But Washington called again where he was the Executive Sous Chef for the W
Hotel Seattle for a couple of years until the Kosasa family came calling and
made Chef Degala the Corporate Executive Chef of the vast ABC Store empire
culminating with the opening of Duke’s Lane Market and Eatery.
GALA Honolulu
Located at 808 Sheridan St in the 808 Center (the same
building as Sushi Murayama and DADA Salon) kitty corner to the Mauka/Ewa corner
of the Walmart/Sam’s Club parking structure, GALA Honolulu is as quaint as
restaurants get. It seats about 36 on two and four top tables with another 10
or so seats just outside of the front door. The space formerly was home to
Urban Bistro then Five Spice Kitchen but the operator approached Chef Degala
about taking over the space earlier this year so after a discussion with
Kirsti, they decided to finally fulfill their dream of opening their own
restaurant.
As Kirsti Mittag-Degala is an interior designer in her
own right who focuses on re-purposing materials and sustainability, the décor
is understated chic simply adorned with several oil paintings by Canadian artist
Audrey Mabee. You see, Kirsti herself originally hails from the Great White
North.
GALA Honolulu had its blessing on April 18th
as they originally planned on a soft opening on the 20th. However,
one major detail escaped Chef Degala. The all-important green placard from the
Department of Health Sanitation Division. When asked about it, Chef Degala
stated that due to the numerous last minute details he had to address, he only
remembered it when a DOH inspector showed up to remind him of the requirement.
Therefore, his DOH inspection was being scheduled for the last week in April
pushing back his soft opening.
Not a True
Restaurant Review
Though I initially sampled Chef Degala’s cuisine in the
Bay Area long before I personally got to know him, our current relationship
(along with Kirsti) is now on a personal level as I’ve shared several meals
with he and Kirsti, both at local restaurants and in home kitchens. We also
were invited to the blessing of GALA Honolulu along with his family and staff
where Chef Degala prepared simple comfort food. Though he intends to
incorporate Filipino flavors into his globally inspired small plates, on this
one evening it was all Filipino cuisine including traditional and vegetarian pancit, traditional and vegetarian
garlic fried rice, pork adobo, lumpia and steamed buns filled with
roast duck, braised pork belly or tofu.
The adobo had
the perfect balance of savory, salty and sour – my own adobo usually is a little too salty or a little too sour but then
again I don’t have any Filipino family members to offer their cooking secrets. And the pancit
was fresher on the palate as it contained a lot more fresh produce that the
usual variation pancit – I guess it’s
Chef Degala’s way of updating dishes he grew up eating. It was also unusual
that he created both traditional and vegetarian versions of the same dish
especially diners these days all seem to have some type of dietary restriction
whether it’s due to a shellfish or nut allergy or simply a gluten or animal
free diet.
However, I can’t describe the actual menu of globally
inspired small plate as Chef Degala still didn’t finalize the menu even with
just a week or so until his soft opening but if it’s anything like he served at
Va de Vi and Pres a Vi, diners should be in for a treat. GALA Honolulu also has
a complete liquor license and they plan on serving signature cocktails that
stand on their own but also complement the food.
Valet parking is available off of Sheridan street next to
the 808 Center utilizing a vehicle like an automobile elevator and depending on
the time of day, street parking is also available. GALA Honolulu will start
simply with dinner service then eventually expand to breakfast and brunch.
I do wish Kelly and Kirsti well and hope that GALA
Honolulu is a resounding success if for no other reason than this couple really
needs to settle and enjoy life… in one location.
GALA Honolulu
808 Sheridan St Ste 109
Honolulu, HI 96814
(808) 330-6889
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