Profile: David Luna

David Luna comes to his Hawai'i career from a background of preparing French, regional American and international cuisines. Deborah Booker • The Honolulu Advertiser

David Luna
Executive chef, Brew Moon Restaurant and Microbrewery

Born: Texas City, Texas

In Hawai'i: Four months

Culinary background: Art Institute of Houston; cooked at Broussard's, New Orleans, Irene's Cuisine, New Orleans, Furnace Creek Inn, Death Valley, Calif.

Style of cooking: Classic French with regional/international flair

I love to cook with: "Creole mustard in sauces, roast pork or beef, and remoulaude (a classic cold sauce of mayonnaise, mustard, capers, pickles, herbs and anchovies — but there are many variations"

My favorite decadent meal: "Real Texas barbecue brisket, German potato salad, beans and rice with a cold Pilsner beer"

My favorite comfort food is: "My Grandma's tamales — absolutely the best!"

My favorite cookbook is: "The New Professional Chef," Culinary Institute of America

My favorite cooking show is: "Iron Chef," "Julia Child's Kitchen," — "a downright tie"

My favorite cooking tool: "My sous chef, Matthew Glick"

When I'm really hungry, I grab: "A taro roll, bacon, lettuce and tomato — A TBLT"

When I'm not working, I like to: "Play with my daughter, Muse, play video games or watch movies with my wife, Sid"

When I go out to eat, I like to go to: "Hot dog vendors, because it's always an adventure"

If I could invite three people to dinner, alive or dead, I'd invite: "Mick Foley (aka Cactus Jack, Mankind), Andre the Giant and Abdullah the Butcher"

My dream job is: "A reality ... working in Hawai'i"