– by Doreen Marion Gee –
This is the fifth in a six-part series of profiles on some of the Saanich Peninsula’s wonderful restaurants and pubs.
Herb Konig cares about what he does. The owner of the new Catalina Grill House has his finger on the pulse that drives a successful business: a profound regard for his product and how it affects other people. After less than two years in the game, Herb’s establishment at the airport is already scoring high on the customer happy-meter and winning accolades in this community. That’s hardly surprising, considering Herb’s attitude towards his work and his views on the world in general.
My affable host bought the business almost two years ago, changed the name, and made Catalina Grill House his own brand. The ambiance is glamourous and romantic. Large windows and an open-air deck look down on the airport as Humphrey Bogart swaggers under a red-orange sunset. A self-taught cook with seven years as a full-time chef, Herb Konig has worked in all aspects of the food industry for 25 years. He is well-read and well-informed about the food he prepares: “I want to hit every spot of the tongue when it comes to flavour!” Herb “knows all of the ingredients” in his food, “which is extremely important.” The owner, general manager and head chef “refuses to use MSG” in his cooking and steers away from gluten as much as possible. Herb’s promise is fresh, natural, healthy food free of fillers and additives. He is a straight-shooter: “There is no crap in my food.”
“I literally care about what I cook.” Everything that Herb serves is the result of thoughtful analysis: my Earl Grey tea exploded with flavour due to silk (non-paper) tea bags. “It is that kind of attention to detail that I have with all of my food.” Herb’s succulent savoury pork dry riblets (with his own special spices) were simply the most delicious I have ever tasted. The dedicated chef samples everything first. “I care about the food that I put out. And I am picky. If I won’t eat it, then I don’t serve it. I won’t compromise.” What “makes the difference” to Herb is cooking most things in-house from scratch. His meats, fish and poultry come in pure and untouched. One customer was overjoyed at real, tender chicken in a burger, cooked fresh and seasoned in-house. Herb makes all his own curry and teriyaki sauces. Another customer
gushed that his curry “took me home.”
Cooking is a precise art form to Herb: “I pay attention to everything, what happens to the product, how to make all the parts work the best.” He flips a steak constantly to keep the moisture intact and “see-sawing through the meat.” A naturally creative cook, his passion is obvious: “I want to see food, taste it, hear it sizzle.” He treasures his friendly customers who show their appreciation for his food: “Best halibut,” “Best dinner,” “Best steak” (I ever had). Their menu is internationally diverse, interesting and reasonably priced. They offer in-house catering. Herb is proud of his party room that seats 45, with no rental charge if you are dining – just the cost of the food.
What drives Herb Konig?: To hear a customer say “How did you make that steak so buttery and soft?” Great personable customer service is the life-blood of the Catalina Grill House. A caring attitude fuels Herb’s love for what he does, resulting in beautiful food: his Prime Rib takes 24 hours of slow cooking to get that juicy taste bud-popping tenderness. These positive vibes also spill over into being nice to people in general: “I like to do things that make people happy. Food is a way to do that.”
A short time after opening, The Catalina Grill House won the 2013 Crystal Award from the Saanich Peninsula Chamber of Commerce in the “New Business” category. Caring is positive energy, where we strive to do the best we can: it is a catalyst for excellence.
Contact: www.catalinagrillhouse.com.
