We are excited to have Chef Eli back with the Legal Remedy Brewing family! If you’ve been following our social media posts, you have seen Eli and the kitchen team at LRB Cantina have been hard at work this Winter Break, meeting local farmers, sourcing seasonal products, and curating creative new offerings – including a a delicious new brunch menu!
We hope you give Chef Eli a warm welcome when we open our doors (very soon)!
Where did you grow up?
I was born and raised on the island of Oahu in the state of Hawaii!!
What is your favorite food memory?
I remember hiking the side of a mountain and stopping to make a fire so I could sear some sausages and boil rice. The right meal in the right setting will leave a lasting impact and that afternoon after I stomped out the coals and pat my belly, I knew I would never forget the feeling that comes from cooking food for oneself.
When did you know you enjoyed cooking?
I knew I enjoyed cooking when I was 12 or 13. I had been eating the same foods for as long as i could remember and i just wanted something different, and my siblings felt the same. It fell on me to keep things exciting when it came to mealtime and i loved to deliver.
What is your favorite dish to create?
That’s a loaded question. I’m going to go with the first thing that comes to mind: Teriyaki Spam, scrambled eggs, and rice. This is a dish so dear to my heart. You have to be from Hawaii to understand.
What do you do to recharge?
These days you can expect to find me playing guitar or playing disc golf to recharge.
You were working for LRB Brewpub before – where did you go and why did you come back?
I went back up to Charlotte, to work in a more higher end/refined environment. I came back to LRB mainly because I was hoping to help with prep work, or maybe help with putting out specials. I definitely got more than I was expecting upon my return.
What excites Chef Eli about the new direction of LRB Cantina?
I am excited that we really are doing something that could change the way people in Rock Hill see food, change the way people decide how to eat. We are really en route to changing the food culture of York County.
What did you learn from the farmers on the Farm Tour?
I learned that it’s not an industry you can have one foot in the water with; you have to be All-In. I learned that Farming isn’t something that you just decide to do one day, it’s a culmination of ideas and determination I’ve never really seen in any other occupation.
What do you want people to know about your food?
I just want people to know that while I am not from the South, I have lived here off and on for 8 years. The food I cook today is a melting pot of all my experiences. I hope, that when people eat our dishes, they are reminded of all their own precious memories.