Wahoo’s Fish Taco has long enjoyed a following in Los Angeles and Orange County, Calif., for its eclectic blend of Brazilian- and Asian-influenced Mexican food served with a Hawaiian surfer vibe. But as the 65-unit chain seeks to expand, founding brothers Wing, Ed and Mingo Lam saw a need to put systems in place that would ensure culinary consistency in the restaurant. Helping them do that is executive chef Ray Martin. Classically trained at the California Culinary Academy in San ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!

Questions about your account or how to access content?

Contact:Desiree TorresDesiree.Torres@penton.com

Already registered? here.