BBQ, Perfected!

Published June 3, 2016

What is summer without BBQ?! Since the beginning, barbequing has been a Trader Vic’s tradition.

The origins of the word Barbeque date back to the 1600’s, but the various cooking methods associated with the word have been employed since the beginning of time. Some say that the word Barabicu from the Taino people of the Caribbean translates as “Sacred Fire Pit”. Other lore for the origins of the word are from French Pirates landing on the shores of South America. There, they found the natives cooking animals whole over hot coals. The French pirates called this cooking technique de Barbe a Queue, literally translated as, “From beard to tail”. This expression was brought back to France and England then later returned to America by the Spanish Barbacoa.


The food menu at Trader Vic’s has evolved over the years. In the very beginning, the menu was limited to sandwiches and lite fare. In 1937, The Trader wanted to expand the menu by serving Chinese food along with his tropical cocktails. He visited Chinatown in downtown Oakland with his bartender Paul Young. Together, they studied the preparation and cooking of Chinese food. It was Paul’s uncle who built the first BBQ ovens behind the restaurant, using only a rock and string as a plumb line for measuring. He became the cook for all the barbequed food later on.

The design of Trader Vic’s Chinese wood-fired ovens can be traced back to the Han Dynasty (206 b.c. to 20 a.d.) and are built onsite in our restaurants. The ovens are encased in glass so that our guests can see this unique operation. One might say that exhibition cooking began with Trader Vic’s!


Chinese BBQ Oven Points and Cooking Tips:

– The process of high heat smoking involves high heat (425 to 500) degrees and a small amount of smoke.

– The main difference between barbecue in the Chinese oven and on an ordinary char-grill is the lack of carcinogen developed from direct contact with the flames from dripping fat.

– It is important to use a good hard wood such as; white oak, hickory, almond, or maple. These woods are dense and enable the production of the high heat necessary for cooking, make sure they have been dried and are not fresh cut.

– Because the Chinese oven is a dry heat cooking method it is important to use meats that contain a good amount of fat to prevent drying out.

– Although not necessary it is good to marinate the protein to enhance the natural flavor.

– As with any oven or Barbeque make sure to let the initial fire burn down to coals to heat oven, then continue to add wood as needed.

“The best ingredients for a Barbeque are friends and family!”
Trader Vic’s Corporate Executive Chef Michael Broderick

Now you can enjoy the flavors of the Islands and Taste The World® with our Trader Vic’s Polynesian Style – Barbeque Glaze. Made with sweet potatoes and plum puree, this thick, but light tasting, tomato based glaze provides the perfect coating for beef, pork, ribs & poultry.

Trader Vic’s Seychelles Now Open!

Published March 21, 2016

Trader Vic’s Seychelles opens its doors at The H Resort on the sunny beaches of Beau Vallon. We raise our Mai Tais and welcome all of the managers and staff to the Trader Vic’s family! Be sure to check out their WebsiteFacebook & Instagram for the latest news and events in paradise.














Trader Vic’s Abu Dhabi Wins FACT Dining Award!

Published August 21, 2015

Trader Vic’s Abu Dhabi wins the FACT Dining Award 2015 for Favorite International Restaurant in Abu Dhabi proving that paradise never goes out of style!

IMG_4392 (3)(Pictured left to right: Nicolas Gardier, General Manager Nicolas Rey, Executive Chef Jimmy Sek, Adam Ashe)


Best Bar Team of the Year!

Published June 10, 2015

Having written the book on bartending in his Bartender’s Guide by Trader Vic, Vic “The Trader” Bergeron single-handedly, although sometimes with two, concocted international notoriety as a mixology master with creations like the Original Mai Tai®, Samoan Fog Cutter and over 200 signature tropical creations. At Trader Vic’s, we continue the tradition with a bar staff as savvy as The Trader himself. We are proud to congratulate Bar Manager Anjula, General Manager Eric Fabie and the rest of the Trader Vic’s Madinat team for winning Best Bar Team of the Year at the Caterer Middle East Awards!

Read article, here.


The Bay Area’s Most Festive Tiki Bars

Published June 9, 2015

The Original Bay Area Tiki Bar Trader Vic’s – Emeryville gets recognized as one of the best on the Bay, and being the Home of the Original Mai Tai®, we’d have to agree!

Read article here.

Where’s Sam?!

Published May 21, 2015

Sam back in Chicago at a swanky Tiki bar!

Where will Sam end up next? Send us your pictures of Sam, and we’ll post one every Wednesday on our Facebook page and website.

E-mail your photos to: tradertimes@tradervics.comIMG_2632

Happy 1 Year Anniversary to Trader Vic’s Mai-Tai Lounge RAK!

Published May 19, 2015

Congratulations to Trader Vic’s Mai-Tai Lounge RAK for celebrating their 1 Year Anniversary! A big MAHALO to our staff and the continued support of our patrons.







Trader Vic’s Tidbit!

Published May 7, 2015

In 1944, with a bit of serendipity and plenty of mixology prowess, Vic “The Trader” Bergeron used a bottle of 17-year-old Jamaican J. Wray Nephew rum as a base to concoct the most perfect tropical cocktail on the planet – the Mai Tai, Paradise In A Glass®.

Today, you’d have a rather difficult time locating a bottle of this rare batch, but if you did it’s likely to set you back £26,000 or $42,790.80!


Where’s Sam?!

Published May 6, 2015

Where’s Sam?!

The Kentucky Derby may be over, but that didn’t stop Sam from enjoying a refreshing Mint Julep!

Where will Sam end up next? Send us your pictures of Sam, and we’ll post one every Wednesday on our Facebook page and website.

E-mail your photos to:


Happy Cinco de Mayo!

Published May 5, 2015

Vic “The Trader” Bergeron was truly inspired by Mexican culture. After multiple visits exploring Mexico, Vic opened a restaurant named Señor Pico. First established in 1965 at Ghirardelli Square in San Francisco, Señor Pico offered a menu of fine Mexican and early Californian cuisines set amid handcrafted décor he collected along his travels. As popularity grew, Señor Pico expanded to Los Angeles and inspired The Trader to not only write his seventh cookbook “Trader Vic’s Book of Mexican Cooking,” but create a private label of tequilas for his Señor Pico restaurants.


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