About 3660 • Chef Bios • Awards • Press
ABOUT 3660
Gale Ogawa
Proprietor
3660 On the Rise
As co-owner and manager of 3660 On The Rise, Gale directs the service, banquet, and financial operations of the restaurant.
Born and raised in Hawaii, Gale started in the food service business at an early age. Her mother Edith, worked at a bakery in Pearl City where Gale would help out at the age of 14. After graduating from Pearl City High School, she worked at various restaurants while attending college.
This food service experience influenced her to complete the Food Service Program at Kapiolani Community College. She started her career at the Honolulu International Country Club, (now the Honolulu Country Club) in the catering department. After a short stint in the Hyatt Regency Hotel Management Program, she left to take the Director of Catering position at the Plaza Club, a new private dining club in downtown Honolulu. [ more ]
Russell Siu
Executive Chef/Co-Owner
3660 On the Rise
Russell is Co-Owner and Executive Chef of 3660 on the Rise. He is also the Managing Director of Kakaako Kitchen. He directs the financial operations and creates the restaurant's distinctive Euro-Island cuisine, a blend of East/West heritage with signature usage of seasonal products from Hawaii's oceans and farms.
Russell cites his grandparents and his parents, as his influences for cooking. His grandfather on his father's side was from China, where they didn't have refrigerators. What they had to eat was whatever they had bought that day. So he preferred to go to Oahu's Chinatown every morning to shop for fresh items of food such as meats, poultry, and vegetables. Every day, Russell's Grandfather would prepare three or four exotic and traditional Chinese dishes for supper and as a child Russell would get to help him in the process.
Russell's Grandmother from his mother's side was different, however. She was born in Hawaii and more Americanized. She cooked different varieties of foods from Chinese to more local Island favorites, to typical American plates. Russell's Grandmother had an acute sense of taste and would be able to recreate any type of cuisine that they had tried at restaurants and be able to tell exactly what was in them. Russell to this day relies on her tips on how to prepare different types of food. [ more ]