Chaowasaree has become one of Honolulu’s premier caterers. And that’s no surprise. Because Chai himself is always present when his restaurants cater affairs, from small, intimate dinners to functions with hundreds or even thousands in attendance.

“I always go,” says Chai. “Even more than in the restaurants, catering allows me to connect directly with the guests. They come up and talk to me. I know whether they’re happy.”

One reason they are likely to be happy is that, whatever the venue, Chai cooks on the spot, rather than bring food prepared elsewhere. “There’s all the difference in the world between food that’s cooked two hours before and food that was done 10 minutes ago,” he says. Even food served cold is assembled on the spot, not in a remote catering kitchen.

And what food. Sample menus include Crispy Goat Cheese and Crab Meat Dumplings, Sautéed French Escargot, Grilled Garlic Pepper Crusted Beef Tenderloin and Foie Gras, King Crab Sabayon and Crème Fresh with Beluga Caviar.

Chai’s vast experience with large-scale fundraisers allows him to do events with multiple food stations, even bringing in other name chefs for the occasion. “From our benefits, we have good relationships with some of the better chefs in town.”

And because Chai’s Island Bistro has distinguished itself as a venue for the best in contemporary Hawaiian music, he is also willing to help book entertainment for any gathering.

“We do everything, from flowers to set up and break down,” says Chai. “You don’t have to touch a thing.”

Chaowasaree has catered events at the Honolulu Academy of Arts, Chanel, and Tiffany & Co. “What can you say about Chai?” says John Geppert, director of Tiffany & Co. in Hawaii. “He does a great job. Chai’s hands on, he’s creative and works with the client. When you have Chai, you have confidence that your event is going to turn out first class.”

Photos Chrissy Lambert