Introduction

Back in 1934, with $500 in his pocket, Victor Jules Bergeron opened a small bar restaurant in Oakland, California called "Hinky Dinks". This was soon renamed Trader Vic's in 1937, due to Victor's habit of trading food and drink for almost anything.

Now some 67 years later Trader Vic's graces the world with locations in Los Angeles, London, Tokyo, Dubai, and now Palo Alto to name just a few.

The exotic Polynesian decor is mixed with formal table service, giant wooden Tikis and sterling silver, the eclectic style that Trader Vic's has become renowned for. The ambiance wraps itself around you as soon as you enter the door, making you think of beaches, moonlight, escape and relaxation.

Our imaginative food is based on some of the world's best culinary techniques. Starting with only fresh ingredients, Trader Vic's chefs then employ a variety of multi ethnic methods of cooking, a blend of French, Creole, and Oriental American. Whether they're steaming, grilling, using the woks or slowly roasting in the Chinese wood fired ovens, Trader Vic's captures the senses with exotic ingredients precisely prepared.

Victor was infamous due to his "big personality" and his unique creation the now famous Mai Tai. The story goes that he began concocting a rum drink for some friends who were visiting from Tahiti, Ham and Carrie Guild. Carrie liked the drink so much, after one sip, she said "Mai Tai-Roa Aé ", which in Tahitian means "Out of this world - the best". The drink was born and so was the reputation for exotic rum drinks worldwide.

" We find ingredients and styles of food and drink from everywhere in the world...but Trader Vic's is an American restaurant in the true sense...America itself is a result of a mixing of people from everywhere."

- Victor Jules Bergeron