Profiles: Tom Selman

Tom Selman
Executive chef, Sansei Seafood Restaurant & Sushi Bar (he's at Kapalua Sansei but will open Sansei Kihei in April)

Born: Alexandria, Va.

In Hawai'i: Moved to Maui in 1997

Culinary background: He started in the business at age 13 as "captain of the china clipper (dishwasher)." Selman put himself through college this way, then trained in Philadelphia, and later Florida, holding every position from cook to chef.

My style of cooking: "Refined comfort food"

I love to cook with: "All local produce. Flavors are all so vibrant and textures have such a sublime feel, like making love to your mouth. Seafood — what can one say? The best! Have cooked with the same species from the Gulf of Mexico, but flavors here are much cleaner. Food is the most sensual medium; for that, you need the best, and here in Hawai'i, we have it."

My favorite comfort food: "Homemade pizza, sweet tea, grits, biscuits and red-eye gravy or sausage gravy, mac and cheese, stuffed poblano chilies, Coke"

My favorite cookbook: "'Herring's Dictionary of Classical and Modern and French Cooking' (1936) has held me instead for 30 years. Cookbooks are great for techniques and study. Periodicals are where you get current trends."

Favorite tool: "My palate and my mind — without either, what good would the knife be?"

When I'm hungry I grab: "Fast — grilled cheese; healthy —Êbaby Kula romaine and tomato salad."

When I'm not working, I like to: "Try and catch up on reading and honey dos (honey do this, honey do that — have learned after 23 years of wedded bliss that my bride is not always right but never in doubt), and working on my Model A Ford."

When I go out to eat, I like: "To be adventurous, so if I see something on the menu that looks interesting, I go for it."

Favorite dish to prepare: "Anything with foie gras, or braising meats, poultry, fish, vegetables"

Weirdest ingredient I've ever used: "Cockscomb"

Dream job: "The one I have now, opening the new Sansei in Kihei on Maui"