Today we’d like to introduce you to Kegan Baker.
Hi Kegan, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstories.
Everything started with nothing but a dream.
Only a simple idea to make Filipino food more known. At first, I had no idea how or what to even make but my friends and family told me about their experiences and how much Filipino street food meant to them and I knew that is what it had to be.
We are still very early on in our journey but nothing would be even remotely possible without the overwhelming support of our community and people who are close to us.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
It has been an uphill battle, to say the least. Starting out so young you run into many struggles.
There are a lot of growing pains for us and there is still so much left to be learned we have a lot of room for improvement and growth, but are excited to see where this journey takes us.
Can you tell our readers more about what you do and what you think sets you apart from others?
We are known for our Filipino BBQ skewers.
I feel that what sets us apart from other places is the fact that we use undesirable cuts of meat like chicken feet and pork intestines. To many people, these sound very foreign, but to Filipinos, they are very near and dear to them because of their childhood memories of eating them.
What are your plans for the future?
Further down the line, we plan to own a brick and mortar. However for now we are looking to do more events to help us scale our business into being open every day. We are looking to double down and continue to make delicious and authentic Filipino and Hawaiian food.
Contact Info:
- Instagram: @Hapahalogrill
- Facebook: KeahisHapahalogrill
