Stanford K. Isobe

Executive Chef

RCC Philosophy

To consistently deliver a memorable, quality dining experience to all members and guests.

My Responsibilities

  • Oversee the day-to-day culinary operations of the club;
  • Ensure the highest quality of food service for club members and their guests;
  • Prepare an annual budget and achieve these financial goals throughout the year, through proper forecasting, cost controls and labor management;
  • Coordinate the ordering and monitoring of all food and kitchen wares;
  • Engineer all menu and banquet items to maintain the proper contribution margin;
  • Hire, train and develop all kitchen staff through education and creative instruction;
  • Standardize recipes and plate presentation for a la carte venues and catered events;  and
  • Ensure the quality of each order being taken to our members.

Professional Experience

Portland Culinary School Graduate

B.A. Professional Business Studies, University of Hawaii

Associate Arts Degree: Liberal Arts Studies Kapiolani Community College, Honolulu, HI

2006 - present  Executive Chef,  Riverside Country Club

2001 - 2005          Executive Chef,  The Yellowstone Club

1999 - 2001          Executive Chef, Montana Ale Works

1996 - 1999          Executive Chef, The Mint Bar & Café

1995 - 1996          Executive Chef, Sacajawea Inn

1993 - 1995          Interned under Chef Roy Yamoguchi in Honululu


Have one daughter: Rell
Hobbies Include: spending time with family and friends, traveling, cooking, learning other cultures and cuisines and surfing with old friends in Hawaii 



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