Here are two more photos found in my father’s files.
He recalls that these were taken at a meeting of the Geneva Club, an organization made up of chefs and others in the culinary and food & beverage service world. It likely dates from the 1940s.
Next to him is Ed Kina, chef at the Royal Hawaiian Hotel, who is shaking hands with Larry Dolim. I’m guessing that’s the same Larry Dolim who later ran Holsum bakery.
And on the end, in the far left of the photo, is A.L. Kilgo, who owned and operated the store bearing his name on Sand Island for 50 years.
My dad commented: “There are very, very few pictures of him!”
Apparently Kilgo maintained his privacy and avoided photos, or so my dad tells the story.
He recalls the location as Don the Beachcombers in Waikiki, although I can’t confirm that.
The bottom photo is also of a Geneva Club gathering, although he couldn’t put names together with the faces. Note the wonderful tables and lamps.
During WWII, military bases and facilities on Oahu hosted hundreds of kitchens, mess halls, clubs for officers, non-commissioned officers, and enlisted men, bars, cafeterias, and similar facilities, and an army of food service veterans came out of that experience.
My dad’s notes tell the story of one of those, Peter Canlis.
Following the attack on Pearl Harbor, the facilities at Pearl Harbor, Schofield, Hickam and elsewhere were being bolstered, while others were being created. Barbers Point Naval Air Station was developed. The radio station at Lualualei was commissioned and rest and recreation facilities set up throughout Honolulu. The Armed Services YMCA was developed.
Peter Canlis, an employee of a suitcase and shoe supply company whose parents had operated a food establishment in San Francisco, was put in charge of the food facility there. We worked with him on the design of the kitchen and dining room. That food operation became a popular spot for civilian as well as military use. It was super and Peter Canlis became popular as a result.
Following the war, Peter decided he was going to open his own restaurant. We were friends from Junior Chamber of Commerce activity and over several nights on my living room floor we made layouts of his proposed first Honolulu location in a small bungalow across the street from Kuhio Beach.
It was a small place with a few tables and chairs but a huge broiler visible to the guests from the dining room. Candlelight was used on the tables and the china, glass, and silverware were the best that could be found. From the first night he opened, the place was filled and was considered “the place to go”. It wasn’t cheap but it was good, and Peter was always on hand to greet his guests.