Aloha Spirit: Restaurateur’s Journey of Resilience and Community

For Jim Anderson ’75, owning Dollies Pub & Cafe in Maui is about more than running a business — it’s about fostering a sense of community. When Anderson became the seventh owner of the once struggling restaurant, he transformed Dollies into a thriving local favorite. “I was the seventh owner but the longest and most successful one,” he said.

Anderson’s journey to Maui’s food scene was anything but straightforward. After graduating from the University of Florida as a four-time All-American swimmer, he ventured into the food and beverage industry as a bartender. His career took him across the globe, leading him to top roles in major hospitality brands like Planet Hollywood and Rainforest Cafe. But it was a call from an old boss that lured him to Hawaii, where he became the Food & Beverage Director at the Ilikai Hotel.

In 2010, Anderson acquired Dollies, paying tribute to its namesake — a dog named Dollie — by naming his own Labrador after the pub’s mascot. Under his leadership, Dollies became known for its award-winning pizza, even earning the Ai’pono Award for the best pizza on Maui.

Expanding his culinary reach, Anderson opened Beach House Bar & Grill at the Sands of Kahana resort and established a second Dollies location on Maui’s Northshore.

In August 2023, when wildfires devastated Lahaina, Anderson’s restaurants were spared, but he witnessed the destruction of over 1,000 homes, 100 businesses, and the heartbreaking loss of life. In response, Anderson and his team donated $40,000 in food and supplies and provided free breakfast and dinner to the West Maui community for ten days. “Things are still very sad in Maui, and it will never be the same,” he said. “It will take 10-15 years to rebuild one of the most beautiful places in the world.”

As Anderson plans for semi-retirement on the mainland next year, he remains committed to hospitality. “The most important thing is to get to know your guests,” he emphasized, “and I pride myself on manager table visits. That visit makes a difference.”