Ferguson doesn't get to exercise his newly learned pastry skills much at Lei Lounge. "We're just doing some basics," he says, "crème brûlée and a sort of dim sum donut. The space is really limited in this kitchen, but we're planning on putting on some more desserts down the road. The restaurant just opened, and it's taken off so much, we're just trying to get everything together and we don't have the time yet [for fancy desserts]. We can count on a fast pace every night. But it's a great spot for being creative. The owners give me a lot of freedom, which I really appreciate."