Duke's Huntington Beach: A Legacy of Aloha at the Heart of Surf City USA

How a busser-turned-GM and a culture-first company turned a restaurant into a pillar of community, surf heritage, and sustainable success.

When Ryan Clancy first walked into Duke’s Huntington Beach 26 years ago, he was a college student bussing tables to make ends meet. Today, he’s the General Manager of one of Orange County’s most iconic waterfront dining destinations, overseeing a restaurant that has become as integral to the Huntington Beach Pier as the waves themselves.

“I was just a kid going to Long Beach State,” Clancy says, “and now I’m in my third generation of living here. There’s no better spot.”

Founded in 1998 by T S Restaurants, Duke’s Huntington Beach was born from a vision to blend the spirit of Hawaiian hospitality with Southern California surf culture, a tribute to Duke Kahanamoku, the Olympic gold medalist and Hawaiian waterman who introduced modern surfing to California nearly a century ago. For locals and travelers alike, the restaurant isn’t just a place to eat, it’s a cultural experience.

Culture as a Strategy

At the core of Duke’s success is a company-wide commitment to values that go far beyond the menu.

“Part of our mission statement is sunsets and aloha,” Clancy explains. “It’s about love, respect, and taking the time to enjoy life, inside and outside the restaurant.

That’s something our founders, Rob Thibaut and Sandy Saxten, lived by in Hawaii.”

That culture-first mindset has cultivated not only a loyal customer base but a passionate team that treats hospitality like an art form. It’s also a big reason Clancy has stayed for over two decades. When a company is this focused on people and growth, there’s always something exciting around the corner.

Surf, Service, and Staying Power

Nestled at the base of the Huntington Beach Pier, once home to Fisherman’s Grotto and the End Café, Duke’s has weathered storms both literal and metaphorical. But it’s the unwavering commitment to aloha that makes the restaurant stand out, especially during massive annual events like the U.S. Open of Surfing, held right outside its doors.

“I remember going to the OP Pro as a kid, it was just some plywood boards and a few bleachers,” Clancy recalls. “Now it’s this massive event, and we’re in the middle of it.”

Inside, the energy is just as electric. The restaurant’s coastal Hawaiian menu highlights local favorites like the Herb-Crusted Ono, fresh fish tacos, sashimi, and of course, the legendary Hula Pie, a towering dessert that’s practically its local celebrity. “People walk in and the first thing they ask is, ‘Do you still have the Hula Pie?’” Clancy laughs. “It’s on every other table.”

A Business Rooted in the Community

Beyond the plate, Duke’s is deeply woven into the fabric of Huntington Beach. From working with nonprofits like Waymakers and the Kenna Claire Foundation, to creating experiences that invite the community in, the team at Duke’s sees themselves as more than just a restaurant; it’s stewards of the city’s surf legacy.

“We are really focused on being present in the community,” Clancy says. “We’re not just here to serve food. We want people to feel like this is their place.”

It’s a business model that’s deeply personal, highly relational, and effective. In an industry where turnover is high and brand loyalty is fleeting, Duke’s has built something lasting, anchored by story, culture, and service that stems from something more profound.

“It’s a challenge living up to someone like Duke Kahanamoku,” Clancy admits. “But every day, we ask ourselves: How can we show a little more love? How can we be better? That challenge keeps us growing.”

Takeaway for Entrepreneurs:

In an era of automation and fast growth, Duke’s reminds us that culture scales. When you build a brand rooted in values, especially ones as universal as hospitality, connection, and community, you don’t just serve customers. You create belonging. And in the end, that’s what keeps people coming back for more.

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