Owners Nolan West and Matt Tomita started their entrepreneurial journey together by offering fried chicken and brisket plates out of a ghost kitchen, initially started to supplement a friend's bar concept. Demand quickly grew. Having now proven their concept, Nolan and Matt took over the full restaurant and brought to life the first brick-and-mortar Chicken & Brisket location in Honolulu.
Nolan and Matt met while working for Chef Mavro for 16 years in the early 2000s. 15 years later, the pair worked out of necessity during the pandemic to create delicious, elevated comfort food that now has huge organic demand and a cult-like following. Today, Chicken & Brisket offers a wide variety of made-to-order, from-scratch options with lots of flavor, big portions, and locally-sourced ingredients.