Brothers Carl and David Kidd have been cooking since they were toddlers.
Now the duo plans to utilize their culinary skills to revitalize Sandy's Island Teriyaki, and continue dishing up past owner Kevin Ryan's most popular eats.
"I couldn't keep them out of the kitchen," Valerie Gillum, the new owners' mother, explained. "This is a huge dream for them."
Ryan started the tropical canteen at 37333 Highway 26, back in 2001 and provided the Sandy community with hot Hawaiian and Japanese cuisine for 16 years before he passed away in February.
The plan keep Ryan's menu, offering customer favorites from his recipe book, while also incorporating some of their own sauces.
The brothers even intend to retain some of the shop's flare by utilizing old tiki masks that adorned the walls into their decor.
"(Ryan) really did build a strong business," David said. "He was here 17 years, and you wouldn't be here 17 years if you weren't doing something right. We still want to put our own spin on it."
Gillum explained the Ryan and Kidd families would be working together to honor past ownership while moving forward. She added that Ryan's parents even mentioned Carl reminding them of their son. The couple has since struck an amiable accord with the young restauranteur.
David and Carl started cooking together professionally as teenagers. Carl, at 32 years old, is the older brother, and David, 30, learned everything from him.
"He's taught me everything I know, down to how to use a knife properly and how presentation makes a meal," David noted. "(This) is something my brother and I have been trying to get a grasp on since we started cooking together."
Most of the brothers' skill in cooking has come from just doing it. Over the years, both have followed each other to different restaurants and worked together to save many a sinking ship.
"These boys would go into businesses, which were failing and pick them up," Gillum noted. "They've done every aspect of the industry."
While owning what will be dubbed as Kidd's Island Teriyaki fulfills a dream, the brothers said being self-reliant is a big part of their partnership.
"I'm looking forward to working for ourselves," David explained. "To being able to create something more meaningful than just heading to a job. (This new endeavor has) focused my thoughts on what work really is and is supposed to mean."
"I'm looking forward to getting to work and cooking," Carl added.
The restaurant will have a soft opening on Friday, Sept. 1, followed by a grand opening on Sunday, Sept. 17.