Wayne Samiere
  • 52, Male
  • Honolulu
  • United States
  • Honolulu Fish Co.
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  • Blog Posts
  • Discussions
  • Events
  • Groups (2)
  • Photos
  • Photo Albums
  • Videos (5)

Wayne Samiere's connections

  • FishList
  • Food on Film
  • Doug Bond
  • Amanda Hite
  • Dave Marvin
  • Ami Annen
  • Angela DiMauro
  • Michael L. Atkinson
  • FohBoh

Wayne Samiere's Groups


Wayne Samiere's Page

Profile Information

Honolulu Fish Co.
What best describes my company
Fine Dining, Hotel Fine dining, Upscale Casual
Starting a restaurant, Networking, Business deals, Discovering new restaurants, Recruiting new employees, Keeping in touch
Former Marine Biologist turned fresh fish supplier. Direct from Honolulu Hawaii i specialize in raw fish quality products that is shipped to fine dinning accross the country. everything is fresh , sashimi quality, delivered to the door overnight from Hawaii.

Wayne Samiere's Videos

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Comment Wall (13 comments)

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At 11:15am on November 4, 2009, Derek Thompson said…
I look forward to more posts, blogs, and discussions from you, Wayne.
At 11:58am on October 24, 2009, Food on Film said…
Aloha Wayne!

From a former Hawaii restaurateur, now "living the life Hawaii" as a filmmaker, I wish you all the best in restaurant excellence!

Check out my two award-winning foodie films!

World Class Restaurant Service training on DVD
Olomana Gardens Permaculture & Aquaponics on DVD

Perhaps you would like to partner on a Hawaiian Fishing DVD?
At 7:28pm on August 11, 2009,
Doug Bond
I must compliment you on your company website. Very well done. As a chef I could smell and taste the product just by looking at the videos and reading the descriptions. I am a huge fan of Hawaiian seafood and would love to utilize your product for special applications.
At 7:49pm on March 12, 2009, Rick Greene said…

Hello Wayne,
I would like to personally invite you to my site...YouGottaMenu.com!! Its a place where you can advertise your business, promote your special events & invite your customers there to blog about food related events. Your customers will also be able to exchange recipes, join groups and interact with other food customers from around the world!! It's a different concept, but I think that's the draw. I am very excited about the future of this site. My company (Goins Enterprises) is currently launching a national campaign to promote this website. We feel that as we are promoting nationally, our members should promote to their own customers. I think that this site will give "Ellen Giminski" of Denver, the opportunity to experience your establishment & browse your menu and pictures. This will entice Mrs. Giminski to visit your establishment on her next trip. This, (I think) is a great formula for giving your customers a more intimate
look at your establishment.

We have also designated a place on the Home Page where we will doing "Close Ups" on Restaurants, Chefs & Special Events. Please stop by and take a look. Please contact me with any comments or constructive criticisms.
At 3:31pm on January 11, 2008, chudzy said…
hi wayne ordered some product through sysco for new years great stuff!!!! look forward to using more in the future
At 5:58am on January 10, 2008, Angela DiMauro said…
Hey there Wayne. You might find Jon Smee's profile interesting, He has fishing vessels up in Alaska. You should look up his profile here on FohBoh. He's a good friend of mine. I think you guys would have a lot to talk about.
At 11:22pm on January 9, 2008, ian kaplan said…
Hi Wayne,
While I agree that patrons/customers are often the driving force behind a supplier becoming"green/greener", I wouldn't discount business leaders with a social or green "conscience" taking a lead-by-example approach to affect change in how business is done. Rather than preaching or focusing on frontal education, these leaders choose to apply best practice measures in their own businesses, which, combined with full transparency and easy access to information, demonstrate to others - patrons and other business people alike - how business can indeed have less of an environmental footprint. In such a case, it would appear that this is motivated out of personal belief, and not just because the market is "forcing" the supplier to act this way if he/she wants to comepte.
At 7:30pm on January 9, 2008, Sarah said…
Hi Wayne!

As assistant community manager I would personally like to welcome you and thank you for joining FohBoh! I hope to see you post blogs, join groups, add to forums, and most importantly... invite new members!

See you on FohBoh!

At 7:05pm on January 9, 2008, Wayne Samiere said…
The word "green" seems to have an ever widening meaning but still in a general way it does at least define concientious or not.
I sell an all natural wild caught product that is captured in a highly regulated and monitored fishery. I like to call it wild resource managed harvesting... Not something that sell very well on a menu however. I supppose for now ourproducts and services are components or a restaurants green effort.
At 4:47pm on January 9, 2008, Chris Moyer said…
I believe their are patrons that look for "green" and care about the environment. 62% of diners polled said they would choose a "green" restaurant over a regular one, but who defines "green"? The EPA, the National Restaurant Association? No. How about the Green Restaurant Association? Yes. How do you become "green" from them? Paying for their consulting business. That does sound like a defination to me.




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