UH Intern at Tiki's to Hawaii Wedding Leader: Celebrating Natalie Christensen

UH Intern at Tiki's to Hawaii Wedding Leader: Celebrating Natalie Christensen


There are some people you meet early in their journey and you just know they are going to do something special. Natalie Christensen is one of those people. Today, Natalie is a Partner + COO at Aloha Bridal Connections, a Hawaiʻi wedding planning company that describes itself as a team of experienced wedding planners and day-of coordinators and notes that it has celebrated with more than 1,250 couples from all over the world. Natalie’s own ABC bio also shares that she and Lauren have helped lead the company through 1,300+ weddings as of 2025.

For all of us at Tiki’s Grill & Bar in Waikiki, it is especially meaningful to see that success. Natalie was an intern from the Shidler College of Business at the University of Hawaiʻi at Mānoa, and even back in 2014 it was clear she had the talent, professionalism, and drive to go far. Her internship evaluation showed strong marks in areas like initiative, work quality, work accomplishment, and work attitude, and those same strengths still define great hospitality professionals today.

During her time with Tiki’s, Natalie worked on an impressive range of projects that touched both marketing and operations. She created employee bio sheets to help welcome new hires, made sales calls to past clients to better understand their experiences, supported promotional postings and photography for special events, gathered and organized sports calendar data for sales outreach, helped launch the HibisKiss drink with menu copy and promotional video support, collected employee social media information to strengthen brand visibility, researched guidebooks and sales proposals, and even contributed to planning materials tied to the statewide relaunch of the Primo beer brand. Looking back, those projects were more than intern assignments. They were early signs of someone who understood branding, guest experience, communication, organization, and follow-through.

What makes Natalie’s story even better is how naturally it connects to the work we do at Tiki’s today. I recently had the chance to do a surprise site inspection with Natalie at Coconut Club, our very private event venue space on the 21st floor with what feels like a 190-degree view of Diamond Head and so much of the beauty Waikiki has to offer. Tiki’s private events materials describe Coconut Club as perched on the 21st floor with unobstructed ocean and Diamond Head crater views at the Twin Fin Hotel, making it a remarkable setting for private events, wedding-related gatherings, and celebrations in Waikiki.

Seeing Natalie in that setting felt full circle. Here was someone who once contributed to Tiki’s as a student intern, now returning as a respected leader in Hawaiʻi weddings and luxury event coordination. It was a reminder that the hospitality, wedding, and events world in Honolulu can be a small one, but it is also a relationship-driven one. Great people grow, stay connected, and continue creating memorable experiences across Waikiki, Oʻahu, and beyond.

Natalie’s current role at Aloha Bridal Connections reflects the same qualities we saw years ago. ABC shares that Natalie focuses on operations, team support, client communication, vendor relationships, and planning services for its Elite clientele. The company’s story also traces back to college, with Natalie sharing that she met Lauren at UH Mānoa’s Shidler College of Business, while ABC’s About page says the business began in 2013 out of a college dorm room.

A big mahalo also goes to Lauren Ellis Michaels for the introduction. Lauren’s entrepreneurial journey with Aloha Bridal Connections has deep University of Hawaiʻi roots as well, and that connection makes this story even more special from a local business and alumni perspective. The Hawaiʻi wedding industry is built on trust, referrals, relationships, and reputation, and this is one of those stories that reflects all of that.

At Tiki’s Grill & Bar, we love seeing former team members and interns grow into leaders across Hawaiʻi hospitality, Waikiki weddings, private events, and destination celebrations. Natalie Christensen is a wonderful example of that. From her early days as a Shidler intern to her leadership role at one of Hawaiʻi’s best-known wedding planning teams, her journey reflects the kind of growth, heart, and excellence that makes our islands’ hospitality community so special. For those looking at Waikiki wedding planners, Oʻahu day-of coordinators, or even memorable private event venues in Waikiki with Diamond Head views, it is inspiring to see how these worlds continue to come together through talented professionals like Natalie.

NBA Player Anthony “AC” Carter Returns to Hawaiʻi: UH Coaches Luncheon at Tiki’s Grill & Bar

Anthony “AC” Carter is the kind of name that instantly takes UH fans back to the glory days — and this week it was an honor to have him with us at Tiki’s Grill & Bar in Waikīkī ahead of his jersey retirement.

After playing basketball at the University of Hawaiʻi, AC went on to a 13-year NBA career, suiting up for the Miami Heat, Denver Nuggets, Minnesota Timberwolves, San Antonio Spurs, New York Knicks, and Toronto Raptors.

Now here’s the part that tells you who AC is off the court.

This luncheon came together because UH Coach Jackson Wheeler reached out to my partner, Kelly McGill, to set it up. Jackson has known Kelly since Kelly first started playing football at UH, and the two have remained close over the years. It turned into a meaningful gathering of coaches, athletic supporters, and people who’ve been part of AC’s journey — all with an oceanfront view in Waikīkī so they could relax, reconnect, and talk story the way Hawaiʻi does best.

One more connection point that made the day even better: Javan, one of our servers, took basketball as a college course with Coach Jackson Wheeler. When Javan saw him walk in, he immediately greeted Coach Wheeler with a hug. That’s Hawaiʻi right there — the way relationships carry forward across years, across roles, and into moments like this.

At Tiki’s, these are the gatherings we love: UH Athletics + Waikīkī + great food + the ocean. Two of our partners were student-athletes, and all three of us have been long-time UH supporters in many different ways — so welcoming the UH ohana isn’t just business. It’s personal.

If you’re planning a reunion luncheon, team meal, or small private gathering in Waikīkī, Tiki’s Grill & Bar is built for it — iconic views, true aloha service, and a setting that turns a meal into a memory.

Tiki’s Grill & Bar (Waikīkī): https://www.tikisgrill.com/

#TikisGrill #WaikikiDining #UniversityOfHawaii #RainbowWarriors #UHathletics #HonoluluRestaurants #WaikikiBeach  #GroupDining #PrivateEvents #MakeOhanaHappen

Tiki’s Grill & Bar appears on Hawaii News Now to share its island-style Thanksgiving menu.

Chef Ronnie Nasuti and bartender Duke Sneed on Hawaii News Now showcasing Tiki’s Grill & Bar’s Thanksgiving dinner plate.
Tiki’s Grill & Bar appears on Hawaii News Now to share its island-style Thanksgiving menu. 

Thanksgiving is just around the corner, and for anyone looking to skip the hours in the kitchen, Tiki’s Grill & Bar is ready to serve up a holiday feast with all the island flair you love. This week, Chef Ronnie Nasuti and bartender Duke Sneed joined Grace Lee on Hawaii News Now to give viewers a first look at our Thanksgiving menu—and the segment was as delicious as it was fun.
See the full video: https://www.hawaiinewsnow.com/video/2025/11/18/tikis-grill-bar-is-serving-thanksgiving-meal-those-wanting-opt-out-cooking/

A Thanksgiving Dinner in Waikiki With All the Fixin’s at Tikis

Chef Ronnie showcased our full Thanksgiving plate, created for guests wanting a memorable holiday meal without the stress of cooking. This year’s menu features:

  • Brined Roasted Tom Turkey with all the traditional fixin’s
  • Sausage, Apple & Hawaiian ʻUlu Dressing
  • Yukon Gold Potato & Tarragon Gratin
  • Moloka‘i Potato Purée
  • Sage Chardonnay Pan Gravy
  • Fresh Cranberry & Star Anise Orange Relish
  • Bacon, Macadamia Nut & Pineapple Brussels Sprouts

And for dessert, Chef brought out one of the highlights of the holiday menu—our dreamy Pumpkin Tres Leches topped with Spiced Crème and Dulce de Leche. It’s Thanksgiving indulgence at its finest.

[caption id="attachment_111" align="alignnone" width="1024"]A family with children eating and enjoying the ocean view at an outdoor table at Tiki's Grill & Bar.
This is what it's all about! A family enjoying a great meal and a beautiful view. At Tiki's, our ohana welcomes yours, creating a space for great food and even better memories. 

If you’re searching for Thanksgiving dinner in Waikiki, where to eat on Thanksgiving in Honolulu, or restaurants open on Thanksgiving in Hawaii, Tiki’s offers the perfect island-style holiday experience. Plus, our full lunch and dinner menus will also be available.

A Rising Star Behind the Bar: Duke Sneed’s First Morning Show Appearance

The morning show wasn’t just about the food—it was also a milestone moment for our young bartender, Duke Sneed. It was his first time representing Tiki’s Grill & Bar on air, and he absolutely crushed it.

Duke showcased one of our newest fall cocktails, a drink that perfectly captures the cozy flavors of the season while still keeping things tropical.

Caramel Apple Spiced Sour

2 oz Kōloa Kauaʻi Spice Rum
2.5 oz apple juice
1 oz Caramel syrup
.75 oz lemon juice
1 fresh egg white

Method: Combine all ingredients in a shaker tin. Froth with a frother, then dry-shake. Shake with ice and pour into a saloon double old-fashioned glass. Grate fresh cinnamon over the top as the garnish.

Made with local rum from Kaua‘i, this cocktail balances caramel, apple, warm spices, and bright citrus. And the best part? It can be made full strength or as a zero-proof mocktail—perfect for families, designated drivers, or anyone looking to enjoy festive flavors without the alcohol.

His enthusiasm, creativity, and on-camera ease made it clear: we’ll be seeing a lot more of Duke in future Tiki’s segments.

Reserve Your Thanksgiving Plate

Demand is high every year, so reservations are a must for our Thanksgiving special. Whether you're a local looking for a stress-free holiday meal or visiting Waikiki and craving a festive feast with island style, Tiki’s Grill & Bar has your Thanksgiving covered. Tikis.com 

 

Chasing the World from Kaneohe: My 2025 CQ World Wide DX Contest Adventure


Every October, tens of thousands of radio operators around the globe switch on their transceivers for one of the biggest events in amateur radio — the CQ World Wide DX Contest. For one weekend, hams everywhere try to talk to as many other countries (“DX” means long-distance) and zones as possible.

This year, I joined in from Kaneohe, on the island of O‘ahu, using my Icom IC-7300, running 100 watts into a G5RVjr wire antenna strung up between a kukui nut tree and a pool-cleaning pole I found on the side of the road! My station isn’t fancy — just simple gear, a bit of creativity, and a lot of aloha. I log all my contacts on my Mac mini using RUMlogNG, which helps keep track of who I reach and where they are.
The contest runs for 48 hours straight — and during that time, the airwaves are buzzing with voices from every corner of the world. From Japan to Italy, from Brazil to Russia, signals skip across the atmosphere, bouncing off layers of charged particles high above the Earth. It’s like magic — science and nature working together to connect people across oceans and continents.
There’s something special about those moments when a weak signal suddenly becomes clear, and a voice from across the planet says your call sign back to you.
Where in the World Did My Signal Go?
I was able reached operators in 26 different DXCC entities — essentially, 26 countries or territories officially recognized in the ham-radio world. Here’s where my signal landed this year:
🇺🇸 United States (mainland) 🇨🇦 Canada 🇷🇺 Russia 🇮🇹 Italy 🇷🇸 Serbia 🇸🇮 Slovenia 🇭🇷 Croatia 🇧🇬 Bulgaria 🇭🇺 Hungary 🇨🇿 Czech Republic 🇩🇪 Germany 🇫🇮 Finland 🇸🇪 Sweden 🇱🇻 Latvia 🇪🇪 Estonia 🇵🇹 Portugal (Madeira) 🇬🇷 Greece 🇧🇷 Brazil 🇦🇷 Argentina 🇯🇵 Japan 🇨🇳 China 🇶🇦 Qatar 🇦🇺 Australia 🇳🇨 New Caledonia 🇺🇸 Alaska 🇺🇸 Hawai‘i
        

          

                    

          
        


          

          

            
          

        




Between making contacts, I had to work — so getting on the air was a welcome way to relax and reset. The world come alive through your headphones.
        

          

                    

          
        


          

          

            
          

        


Mahalo to the contest organizers and everyone who made contact with me. If you’re ever visiting Hawai‘i, come by for some radio talk, local food, and maybe a Mai Tai or two. 
Save the dates for next year’s contests 2026: October 24 – 25
Until then — 73 (best regards) from Kaneohe!
    – Michael, KH6ML

Paying It Forward: Inspiring the Next Generation of Culinary and Hospitality Professionals

Sharing Real-World Lessons with Future Hospitality and Culinary Leaders

I recently had the pleasure of visiting Kapi‘olani Community College, invited by Winnie Law, CHE, Hospitality and Tourism Instructor, to speak with an incredible group of Hospitality and Culinary Arts students.

The students were engaged, curious, and full of thoughtful questions about what it takes to succeed in the hospitality and culinary industry. Together, we explored a range of topics — from cost control to leadership and professional growth — all grounded in real-world experience.

Talking About the Business Behind the Kitchen

We discussed how understanding food and labor costs is essential for running a successful operation. I asked the students what methods they’ve already learned or heard about — either through school or work — for managing labor effectively. Their answers showed strong awareness of scheduling, cross-training, and productivity.

I then added some insights from my own experience — practical ways to balance efficiency, morale, and profitability without sacrificing service or quality. We also talked about accountability, and I challenged them to think about what it means when the numbers don’t add up after inventory. I shared examples of how small mistakes — or sometimes deliberate actions — can cause discrepancies, and how important it is to address issues early and build a culture of honesty and ownership.

Percentages, Dollars, and What Really Matters

I emphasized the importance of understanding both percentages and dollars. Percentages tell you how you’re performing, but at the end of the day, it’s the dollars that count — because, as I told them, you can’t deposit percentages in the bank. That line earned a few smiles, but it also made the point clear: knowing your financials is key to sustainability and success.

Professionalism, Growth, and Involvement

We had a great conversation about professionalism, including cell phone use at work, and how small habits reflect bigger attitudes toward responsibility and respect. I encouraged the students to get involved on campus — join clubs, network, and attend industry events to build connections and confidence early.

They asked a powerful question: “How do you move up in a company?” My answer was simple: do your job well every day, and ask for more. Ask to learn more, volunteer to do things that aren’t part of your current job. In school, you pay to learn — but once you enter the workforce, you get paid to keep learning. The people who grow the fastest are the ones who stay curious and take initiative.

I shared examples of how in this industry, growth can happen quickly: a hostess can become a manager in just a few years with hustle and dedication, and a dishwasher can rise to sous chef with focus and drive. Every opportunity is a stepping stone when you approach it with the right mindset.

My Journey and a Grateful Mahalo

I also shared a bit about my own path — how my journey began at Maui Community College, where I received a wonderful educational foundation that shaped my career. Returning to speak with students reminded me how far that strong start can take you.

A heartfelt mahalo to Instructor Winnie Law for the invitation, the warm hospitality, and the beautiful kukui nut lei I was gifted — a meaningful symbol of knowledge and light. It was an honor to connect, share, and hopefully inspire the next generation of Hawai‘i’s hospitality and culinary professionals.

2025 HAWAII QSO PARYT Hawaiʻi Stations – Working the World!

My Experience in the 2025 Hawaiʻi QSO Party
by KH6ML – Kāneʻohe, Oʻahu 

This year I once again participated in the The Hawai`i QSO Party (HQP)  https://www.hawaiiqsoparty.org/ — a contest designed to promote HF operation from our islands and give the rest of the world a chance to work KH6 on the bands. I operated from my home QTH in Kāneʻohe, Oʻahu, as KH6MLusing 100 watts and a wire antenna — and still had incredible reach across the U.S. and around the world.


📡 The Numbers

  • Total QSOs: 145

  • Operating Modes: SSB and FT8

  • DXCC Entities Worked: 16

  • U.S. States Worked: 18

  • Coolest DX Contact: C21TS (Nauru) – ~2,810 miles

  • Farthest Europe DX: Germany & UK – over 7,200 miles

🌍 Countries Worked

Australia, Belgium, Czech Republic, Denmark, Finland, France, Germany, Hungary, Italy, Japan, Nauru, Norway, Russia, Spain, Sweden, United Kingdom

🇺🇸 U.S. States Worked

Alaska, Arizona, California, Colorado, Georgia, Hawaiʻi, Michigan, Nevada, New Jersey, New Mexico, New York, Oklahoma, Oregon, South Carolina, Texas, Utah, Washington, Wisconsin

🌟 Highlights from the Airwaves

While contesting is often about the numbers, the real joy came from the stories that unfolded during the weekend.

🧳 I had some great conversations with hams who had lived in or visited Hawaiʻi — many with strong ties:

  • One op was born in Hawaiʻi and moved to the mainland in the 1960s.

  • Several were military veterans who had been stationed in Hawaiʻi — from Pearl Harbor to Kaneohe MCBH.

  • I had a QSO with a ham who's touring the U.S. with a traveling museum exhibit about the history of Aloha shirts — complete with vintage examples and cultural context.

  • Another shared stories of hitchhiking Oʻahu’s North Shore and beachcombing in the 1970s while working seasonal gigs.

These kinds of connections are what really make the HIQP more than just a contest — it’s a shared celebration of Aloha spirit, history, and community.

🤙 Mahalo

Big mahalo to all the ops who found KH6 on the bands. Whether you're chasing DX, collecting states, or just dropping in to say “aloha,” it was a pleasure making the contact.

If you’re in Hawaiʻi, or plan to visit, keep an antenna in your go-bag — you never know who’s listening on the other end.

73 and Aloha,
Michael – KH6ML

Office of the Governor 2025 Proclamation Amateur Radio Month by Hawaii Governor

From: Stacy Holbrook <handymanowl@gmail.com>

2025 June Proclamation Amateur Radio Month by Hawaii Governor. Please share with as many as possible to spread the word about Amateur Radio and the upcoming Field Day and Hurricane Season. 

Aloha Mr. Holbrook,

We are pleased to attach the Proclamation you requested from the Office of the Governor to the Emergency Amateur Radio Club.  All the best for Hawai'i Amateur Radio Month in June.

Mahalo,

Bernie Caalim | Constituent Services

Amateur Radio & International Friendship: Hosting DS1UPG from Korea in Waikiki

Amateur radio has a unique way of bringing people together, no matter where in the world we’re from. This month, I had the pleasure of meeting Hongjun Na (DS1UPG), https://www.qrz.com/db/DS1UPG also known as Brian, who was visiting the University of Hawai‘i at Mānoa for three weeks as part of a job tour organized by his school in Korea and the UH Mānoa Office of International Programs.

As a UH Mānoa graduate myself, I felt lucky to spend some time with Brian and hear about his experience on campus. It was great to connect with someone who shares a passion for amateur radio while also having a connection to my alma mater.

Beyond his academic pursuits, Brian is deeply involved in amateur radio. He serves as president of the amateur radio club (DS0KEB) https://www.qrz.com/db/DS0KEB  at his school Eulji University Bio Medical Engineering Seocho, Seoul, South Korea and is also the secretary of the Youth Committee of the Korean Amateur Radio League (DS0YIC). With so much in common, we couldn't pass up the opportunity for an eyeball QSO while he was here in Honolulu!

Brian stopped by Tiki’s Grill & Bar, where we had the chance to chat before heading out in my truck—fully equipped with amateur radio gear. It turns out Brian also holds a U.S. callsign, so I gave him the opportunity to get on the air while he was here.

We started with VHF repeaters, where he made a few contacts, followed by a UHF DMR session. I also showed him my Icom 7300, which I use for HF contacts right from my truck. He was able to experience firsthand how I have my mobile setup configured—one of the best ways to showcase the versatility of amateur radio.

Swapping QSLs & Enjoying the Aloha Spirit

After getting on the air, we headed back to Tiki’s, where I hosted Brian for a cocktail and pupu to complete the experience. Of course, we also exchanged QSL cards and stickers, a tradition that helps strengthen the connections we make over the air and in person.

Meeting Brian was a great reminder of how amateur radio can bridge cultures and create friendships across the globe. Whether through HF, repeaters, or digital modes, our shared passion for radio communication unites us—no matter the distance.

Mahalo, Brian, for the QSO and visit! Hope to catch you on the air again soon—perhaps on HF from Korea!

73!
Michael 
KH6ML

Ginger Chicken Aioli: Behind the Scenes: The Scratch Kitchen at Tiki’s.

Behind the Scenes: The Scratch Kitchen at Tiki’s Grill & Bar

At Tiki’s Grill & Bar, we take pride in crafting every dish from scratch, using fresh, locally sourced ingredients and the hands of a dedicated kitchen team. One example of our commitment to handmade excellence is our Ginger Chicken Aioli, a flavorful sauce that’s just one of the elements in our special Makana Pupu dish—the gift from our Chef to each table at dinner.

Every morning, our prep crew—the unsung heroes of the kitchen—begin their day by chopping, slicing, and mixing ingredients to create the building blocks of our menu. Scarlett, one of our incredible prep team members, recently prepped a fresh batch of Ginger Chicken Aioli, carefully layering cilantro, ginger, green onions, garlic, and basil before finishing it with a pour of hot oil to unlock its full depth of flavor.

When I asked Scarlett if this was a difficult sauce to make, she smiled and said, "No, but you do have to follow the recipe to ensure that you get everything correct. It does take time to chop the herbs and garlic to the right size." That’s the secret—attention to detail and respect for the process. She was a little shy about being in the photo. 

This isn’t just any sauce—it’s a labor of love. Our prep team produces 500 to 800 portions daily, ensuring that every dish served at Tiki’s carries the same level of care and quality. The Makana Pupu dish, offered as a gesture of hospitality, is a small but powerful representation of our commitment to the Aloha spirit—delivering fresh, handcrafted flavors to every guest who dines with us.

Mahalo to our incredible prep crew—you may not always be in the spotlight, but your dedication makes every meal at Tiki’s a true Ohana Experience.

#TikisGrill #ScratchKitchen #HandmadeWithAloha #makeohanahappen

Breaking the Ice: Hawaii Making Contact with Progress Station in Antarctica Via HF Radio

This morning at 7:30 AM HST, I finally succeeded in making radio contact with Progress Base (RI1ANE) in Antarctica! This moment was a culmination of several previous attempts, all of which had ended in frustration—but not today. With my morning coffee in hand and my trusty setup humming, I was able to reach Igor Taranenko at Progress Station, a Russian research facility situated at the Larsemann Hills Antarctic oasis on the shore of Prydz Bay.  

The Contact
Conditions this morning were not ideal for voice communication, so I used FT8, a digital mode designed for making contacts under weak signal conditions. Using WSJT-X, Igor and I exchanged the following:

  • Call Signs: His (RI1ANE) and mine
  • Grid Square Locations: This gave the approximate areas we were operating from
  • Signal Strengths: I sent -04 and received -17, providing a clear indication of how well each of our signals was propagating.

This allowed both of us to verify not only the success of the contact but also the impressive range of our signals, bridging a distance of 13,595 km (8,447 miles) at a bearing of 297° between my station in Kaneohe, Hawaii, and Progress Station in Antarctica.

My Setup: For those who love the technical details:

  • Radio: Icom IC-7300 HF Transceiver
  • Connection: USB cable connected to a Windows PC running the digital communication program WSJT-X
  • Antenna: G5RV-JR wire antenna
  • Power Output: 100 watts

A Bit About Progress Station
Coordinates: 69°22′51″S, 76°23′25″E
Progress Station (Прогресс in Russian) is a fascinating part of the world. Operated by Russia (formerly the Soviet Union), it is a hub for scientific research in Antarctica. Located in the Larsemann Hills, this Antarctic oasis offers unique conditions for studying Earth's climate, ecosystems, and much more.

The station is perched on the shore of Prydz Bay, surrounded by a landscape of ice, rock, and an incredible history of human perseverance and scientific exploration. Learn more about this amazing research station on its Wikipedia page.

Another DXCC Entity Achieved

This contact also adds a new DXCC entity—Antarctica—to my log, helping me work toward additional endorsements for the DXCC Award. Each country or DX entity represents a unique achievement in the world of amateur radio, and this one is particularly special due to the extreme remoteness and challenging conditions of the location. Currently, I  have 154 confirmed country or DX entities.

The Joy of Radio Communication
This contact underscores why I love ham radio. It’s not just a hobby—it’s an adventure. Every connection is a blend of skill, timing, and a little bit of luck. Reaching Progress Station felt like unlocking a rare achievement, made even sweeter by the fact that it was Igor on the other end, making the connection human and personal.

Reflections Over Coffee

This is one of the busiest times of the year for both me and my wife, and getting up and playing with the radio is always fun! I couldn’t help but savor the moment (and my coffee). Moments like these remind us of the power of technology to shrink our world and connect us to places we might never see in person.

For anyone out there chasing rare DX stations, don’t give up. You never know when the propagation gods might smile upon you and turn a regular morning into an unforgettable one.

73 and happy DXing!
(Translation: Best regards in ham radio lingo)