CPK: New location, same vibe
FIRED UP: Cranes had to be employed to install the massive, $60,000 pizza oven at the new California Pizza Kitchen location. Overall, Darren Talai said International Dining Concepts, the parent company for CPK, spent more than $1.5 million to build the new location. Norman M. Taruc/The Guam Daily Post
TEAMWORK: Darren Talai, at left, in red shirt, and his team have garnered top corporate awards for the way they have developed the California Pizza Kitchen franchise on Guam. Talai and his team are "actively searching for space in Hagåtña" to open a second CPK location. Team members include, from left, Peterson Ezra, kitchen manager; Debbie Eding, general manager; Talai, president; Jaybo Frederick, restaurant manager; Jerry Pastones, kneeling in orange shirt, operations manager; and Ariel Devolgado, restaurant manager. Norman M. Taruc/The Guam Daily Post
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CHORIZO TOPPING: The Spicy Chorizo Pizza ($16.99) will be topped with freshly sliced avocado before being served to the customer. Norman M. Taruc/The Guam Daily Post
FIRED UP: Cranes had to be employed to install the massive, $60,000 pizza oven at the new California Pizza Kitchen location. Overall, Darren Talai said International Dining Concepts, the parent company for CPK, spent more than $1.5 million to build the new location. Norman M. Taruc/The Guam Daily Post
JUICY STEAK: The Fire-Grilled Ribeye ($36.99) is a whopping 14-ounce steak served with black peppercorn sauce and scratch made Pinot Noir sea salt. Norman M. Taruc/The Guam Daily Post
LOBSTER GALORE: Big chunks of lobster make up the Lobster Fettuccine ($23.99), which is also served with freshly made focaccia bread. Norman M. Taruc/The Guam Daily Post
BEEF: The Saigon Beef Salad ($16.99) is sliced beef with romaine lettuce and red onions, carrots, cucumber, cilantro, Korean peppers and vermicelli noodles all tossed in a Vietnamese dressing. Norman M. Taruc/The Guam Daily Post
BEERS: California Pizza Kitchen offers eight beers on tap and six in bottles to complement the nightly entertainment. Norman M. Taruc/The Guam Daily Post
MAKING PASTA: Pasta chef Emerson Martin makes things happen at the pasta station in the cavernous CPK kitchen. Norman M. Taruc/The Guam Daily Post
EDING: Debbie Eding is the general manager of California Pizza Kitchen, managing a team of more than 50 employees. Norman M. Taruc/The Guam Daily Post
TEAMWORK: Darren Talai, at left, in red shirt, and his team have garnered top corporate awards for the way they have developed the California Pizza Kitchen franchise on Guam. Talai and his team are "actively searching for space in Hagåtña" to open a second CPK location. Team members include, from left, Peterson Ezra, kitchen manager; Debbie Eding, general manager; Talai, president; Jaybo Frederick, restaurant manager; Jerry Pastones, kneeling in orange shirt, operations manager; and Ariel Devolgado, restaurant manager. Norman M. Taruc/The Guam Daily Post
MAKING PIZZAS: Pizza chefs, such as A.M. Mickay, have things in high gear at California Pizza Kitchen, cranking out more than 100 pizzas a day. Norman M. Taruc/The Guam Daily Post
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