Scratch Kitchen + Meatery
I grew up in a restaurant. Ever since I was 7, I saw my parents working hard everyday. They wouldn’t come home til we were in bed. That kind of prepped me, like if this is what I’m going to do, that’s what’s going happen. It wasn’t a shock to me when this all came about because that’s my life. I chose it.
Brian Chan grew up working in his family’s famed Chinatown restaurant Little Village before working in restaurants in San Francisco, Las Vegas and New Orleans. He eventually moved back home and helmed Restaurant Epic. Scratch was born out of Brian's love of Southern and Creole cuisine and he is proud to share personal favorites such as Shrimp and Grits with his customers each and every day.
We’re the only Southern and Cajun restaurant in Honolulu, if not the state. Also, everyone at the restaurant loves what they do. We have a passion for cooking and I treat my employees as family. Technically, I have two kids but in actuality, I have forty two kids. (laughs) I consider all of my employees my children. At the end of the day, it’s not financial for me, it’s making people happy.
My favorite dish would be a tossup between our Creole Shrimp & Grits and our Milk & Cereal Pancakes. I looooove grits.
I would tell them to love the industry you’re going into. There’s satisfaction in seeing your vision come to life but there’s also a lot of work that goes into it. I see my employees more than I see my wife and kids. Remember that. But at the same time, the best part of my day is seeing my guests when they take their first bite of food, their smiles and the nod of approval – that’s the best feeling ever.
Hawaii National Bank saw my vision. They were willing to give me the loan I needed to make my dreams come true. They’re not just another bank. The service is top-notch. Joe, my banker, helped with our business loan and made the entire process simple. I don’t really consider him a banker now, I consider him more as a friend. I love banking with HNB.