Q&A with Kina Deth-Executive Chef of McCormick and Schmick's.

Robert Gagnier: Can you share the story of your early beginnings here in the U.S.?

Kina Deth: I am Cambodian, and was born in Thailand. At three months of age we moved to Glasgow Missouri. We were part of a group of refugees who came over to America with Christian missionaries with the
intention of coming here because my father was ill and needed surgery. We wound up staying with a family whose dad happened to be the mayor of Glasgow Missouri. The mayor got my mother a job as a
field worker on the asparagus farm. I can remember for the longest that I didn't like asparagus because she would come home smelling like it! She worked the fields and after six months or so got her own
place and continued to support us while my dad was still ill. So dad isn't working; mom has four kids to take care of, and she continued to work so hard. She now lives with my older brother, who is taking
care of her now. I think she can be proud of what she did as all of her kids are successful.

RG: At what point in time did you decide to go into cooking?

KD: After high school I got a full scholarship to UCLA. It was then that I realized that college wasn't for me. I stayed for a couple of years when I decided to enroll in culinary school at Le Cordon Bleu in Pasadena. For a while I was doing that while attending UCLA at the same time as a math major when I decided on culinary school.

RG: Can you tell the readers where your first opportunity arose after you came out of Le Cordon Bleu?

KD: Well, I have been with Mc Cormick and Schmick's for almost 13 plus years. This was probably my second culinary job after leaving Le Cordon Bleu. I started from the bottom and worked my way on up. As
you may be aware, Mc Cormick and Schmick's is known for having the best happy hour. So I started at our downtown L.A. location...and was your friendly neighborhood happy hour cook! That was back in the day
when the hamburgers were $1.99 It's now an even five dollars, but still a great deal. I worked the happy hour; more opportunities eventually came, and I worked my way up. I eventually went to pantry
to saute; to grill to middle, and then finally to supervisor. After that I eventually became a sue chef and continued to grow. I did another two years as a line cook; three as a sue chef, and the rest
has been as an executive chef here for Mc Cormick and Schmick's.

RG: What are some of the differences in the locations you have worked, and what is your favorite?

KD: Well the downtown crowd is more of a destination spot; meaning the people that go there are going primarily for the lunch business, in addition to your theater crowd that makes their way over there for
dinner time. Here in El Segundo we know that from 4 to 6 we are going to have our faithful happy hour crowd, and then from 6:30 onward we know we are going to be busy for dinner time. The ebb and flow here
at the El Segundo location is much more consistent and steady....whereas downtown we had what we called the “calm before the storm”.

RG: It has been a minute or two since I was last here... at least in the part of the restaurant where we are siting now. Has this been remodeled recently?

KD: It was remodeled in either 2013 or 2014- the dining area for sure. We are currently sitting in the Manhattan Room, next to the Oyster Room. A sliding door can divide the two if need be, with both rooms sitting roughly 40 or so guests comfortably.

RG: What gets you going in the morning? Coffee, water, an energy drink, or no to all of the above?

KD: A quadruple venti caramel latte.

RG: What is your number one seller here?

KD: Our most popular dish would be the Atlantic stuffed salmon, both locally as well as on the national scale. It was the very first dish I ever had at Mc Cormick and Schmick's.

RG: As executive chef, what are some of the biggest challenges that you face on a day to day basis?

KD: For starters its going to be a long day! I leave my house at 6am in the morning, and get here by 7am. Ultimately, I wont get out of here until about 8pm at night. When I arrive I typically will do a quick
inventory, then proceed to cut the fish and cut the meat. I make sure that every station( both back and font of the house) has all the tools that they are going to need. I'll look at reservations.... and sometimes see that we'll need to substitute midday orders. I have to deal with vendors; guests with phone calls with special requests.....
you name it. The biggest challenge is to make sure that everything fits and will happen within a certain amount of time. Let me say this: there is nothing I would rather do. I feel as though I making an impact. Food makes people happy; and a happy chef makes a happy guest, and a happy guest makes a happy chef!

RG: While a host doesn't cook or actually serve, most would agree that their role is a crucial when it comes to making that all important first impression. As the executive chef, do you ever get the time to employ your eyes and ears onto the floor and see if the front of the house are on top of their game?

KD: Absolutely! As an executive chef along with my two sue chefs; the general and assistant managers... are all on the same page, and we have to be in order to run this restaurant efficiently.

RG: As a chef working rather long hours, do you ever get a chance to watch a show or two that deals with cooking on the Food Network?

KD: That's so funny, because I didn't watch tv for about five years. I love reading, and that took up the bulk of my remaining free time. But recently I decided to turn the t.v. To Food Network and watched an episode of “Chopped”. Now I am addicted to that show! I think its the whole “mystery box” aspect to it. I don't really pay attention to the competition as much as much as I am thinking what would I do with the product the contestants are given. When I first became an executive chef, he said to me, “ok, we are going to play a little mystery box with you, and here are five things that you can use”. Now looking back, I have since blocked that out of my mind for the most part because it just wasn't that great of an experience. I have had the opportunity to do that to other sous chefs that come in and apply for jobs but I am not that harsh and will give them something that isn't too difficult to work with!

RG: Some chefs are more vocal than others, particularly when they want to make it clear to their team that they need something done, and pronto! What is your methodology when you want to get your teams'
attention, and point across?

KD: All I have to do is give “the look”. From there, my team knows they have to get with it, and they always do!

RG: In terms of your team, what members do you work closest with to make sure all goes as planned?

KD: My sous chefs, but right after them come my dishwashers. They are my right hand people. I have the most amazing dishwashers here, and I cannot speak highly enough of them, or my two sous chefs. Between the sous chefs and my dishwashers, they are often doing what I need to be done as soon as and sometimes before I even think of it! They are all simply amazing; as it is so important to have people who can
practically read your mind on the team! I am not a big talker when it comes to communication....Once I get an idea; all I have to do is communicate it once, and it gets done. Collectively, they make my life a lot easier.

RG: When do you really have the time to indulge in your favorite dishes?

KD: When I am on vacation! When money is no object, we'll head out to four different restaurants a day if possible! I went to Europe last year and we ate three meals a day, but did a lot of walking too, so I
think it kind of evened things out. The food in Paris and Brussels was great.

RG: What cities have you enjoyed the most here in the U.S. as far as food goes?

KD: New York, New Orleans, and Florida, where I had the best pizza in my life! Oddly enough, I had the best chicken ever in Seattle!

RG: Where do yourself in the next three to five years?

KD: People always ask me do you ever think of opening your own restaurant and the honest answer is no because I absolutely love working for a corporate restaurant because of the structure that Landry's gives to
Mc Cormick and Schmick's. It's something that we didn't have in the past; but everything is now so streamlined, it just works perfect.

I like things done a certain way, and the Landry way works right along with my personality....it suites me better. You know I have dedicated my life (after culinary school) into my job. I wanted to be someone
who could provide for myself and not have to struggle, and I wanted to make my mother proud of me because I knew how hard my mother had to struggle by raising her children almost alone and I think I have
accomplished that. That was my ultimate goal...to provide for myself, and make my mother proud!

McCormick & Schmick's commitment to local freshness is apparent in the seasonally inspired dishes and regionally inspired preparations offered. Each restaurant is uniquely designed to create an inviting,
original and relaxed atmosphere, where guests can enjoy the highest quality dining experience.

ABOUT LANDRY'S, INC.
Landry's, Inc., wholly owned by Tilman J. Fertitta, is a multinational, diversified restaurant, hospitality, gaming and entertainment company based in Houston, Texas. The company operates more than 500 high-end and casual dining establishments around the world, including well-known concepts such as Landry's Seafood, Bubba Gump Shrimp Co., Rainforest Cafe, Mitchell's Fish Market Restaurants, Morton's The
Steakhouse, The Oceanaire, McCormick & Schmick's Seafood, Chart House, Saltgrass Steak House, Claim Jumper and Mastro's Restaurants. Landry's also operates a group of signature restaurants, including
Vic & Anthony's, Grotto, Willie G's and others. Landry's gaming division includes the renowned Golden Nugget Hotel and Casino concept, with locations in Las Vegas and Laughlin, Nev.; Atlantic
City, N.J.; Biloxi, Miss.; and Lake Charles, La. Landry's entertainment and hospitality divisions encompass popular destinations including the Galveston Island Historic Pleasure Pier, Kemah Boardwalk, Aquarium Restaurants and other exciting attractions, coupled with deluxe accommodations throughout the Houston and Galveston area, including the luxurious San Luis Resort, Spa & Conference Center on Galveston Island.