Profile: Marc Lincoln
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Executive chef, Morton's of Chicago
Culinary background: Kapi'olani Community College graduate. Before joining Morton's of Chicago to open the new Honolulu restaurant, Lincoln served as executive chef of the Honolulu Club, worked for three years at Sam Choy's Breakfast, Lunch & Crab, and spent five years as a tableside teppanyaki chef at Tanaka of Tokyo in Waikiki.
My style of cooking: Pacific island style
I love to cook with: Otani (brand) produce and local products
My favorite decadent meal: Garlic mashed potatoes, chicken and broccoli
My comfort food: Ice cream
My favorite kitchen tool: The Robo-Coup (chef's version of the food processor)
My favorite cookbook: "The 4-H Maui Cookbook"
When I'm really hungry, I grab: Zippy's
When I'm not working, I like to: Play volleyball, sing
When I go out to eat, I like: Fish, because I get enough steak at work!
Which chef do you admire the most and why? Sam Choy, because he uses local products and everyday ingredients
My favorite dish to prepare is: Chopped steak with fried rice
The weirdest ingredient I've ever worked with is: Cumin
My dream job is: To own my own restaurant
If I could invite any three people, living or dead, to share a meal with me, it would be: Pele, Abe Lincoln and President Bush
