In a shocking case that has reverberated across Hawaii’s hospitality industry and beyond, a jury has ruled that the owner of a renowned fine-dining restaurant in Honolulu must pay $3.5 million in damages to a former sous chef who endured months of horrific physical abuse.
This verdict against Kazutomo Robert Hori, owner of the high-end restaurant Margotto, not only highlights the dark underbelly of workplace harassment in the culinary world but also underscores the legal consequences of managerial negligence and apathy in the face of violence.
The plaintiff, a 22-year-old sous chef, suffered relentless physical assaults at the hands of executive chef Yohei Yagishita. The abuse, which occurred over a two-and-a-half-month period in late 2023, included punches to the face and body, kicks, and even stabbing with a skewer—all allegedly in full view of other staff members and even diners.
The jury’s verdict, which includes over $2 million in punitive damages, sends a clear and powerful message to the restaurant industry: silence and inaction are not acceptable responses to abuse.
A Culture of Violence in the Kitchen
The story that emerged from courtroom testimony painted a deeply disturbing picture of life behind the scenes at Margotto. From the very first week of employment, the young sous chef became the target of persistent and escalating abuse by the restaurant’s executive chef. According to attorney James DiPasquale, who represented the victim, the violence was “relentless,” with repeated punches to the ribs, spine, and face, as well as kicks to the hips and shins.
It wasn’t just the brutality of the attacks that stood out—it was the brazenness. The assaults reportedly occurred in open view, with customers at times witnessing the disturbing incidents. One such incident involved the chef stabbing the plaintiff with a metal skewer, resulting in visible bleeding, right in front of a patron. This speaks not only to the brutality of the perpetrator but also to a toxic workplace culture that allowed such behavior to persist unchecked.
What’s perhaps most tragic is the sous chef’s inability to defend himself or seek help. At just 5 feet 4 inches and weighing 135 pounds, the plaintiff was physically outmatched and emotionally demoralized. As DiPasquale stated, his client was “too nervous and afraid to fight back.” The fear and silence were compounded by repeated assurances from management that the executive chef would be removed—promises that were never fulfilled.
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The final blow came on Christmas Day 2023, when the sous chef was brutally attacked and left with severe injuries, including a torn rotator cuff and whiplash. These injuries not only ended his tenure at Margotto but also had lasting physical and psychological impacts, including the onset of severe PTSD.
Failure of Leadership and Legal Accountability
While the executive chef was the direct perpetrator of the violence, the jury’s verdict places the ultimate blame on Kazutomo Robert Hori, Margotto’s owner. According to the court’s findings, Hori was repeatedly made aware of the abuse, yet failed to take appropriate action. On at least one occasion, he is reported to have witnessed the violence firsthand and still chose not to intervene or terminate the executive chef’s employment.
This willful inaction is what ultimately led to the substantial punitive damages awarded by the jury. As DiPasquale pointed out, “The restaurant owner put profits over safety.” By ignoring repeated warnings and prioritizing business continuity over employee well-being, Hori effectively enabled a workplace environment that permitted abuse to flourish.
Adding to the controversy are separate allegations that Hori was also involved in the illegal mismanagement of waitstaff tips. While this is part of a different legal complaint, it further underscores a pattern of exploitative behavior and poor managerial practices within the restaurant.
The jury’s decision reflects not just a desire to compensate the victim but to penalize egregious negligence. Of the total $3.5 million verdict, over $2 million was designated for punitive damages—a legal mechanism intended to punish wrongdoing and deter similar behavior in the future. This substantial figure speaks volumes about the jury’s view of Hori’s conduct and the need to send a message to the broader industry.
Denial, Defense, and a Warning for the Industry
In response to the verdict, Hori and his legal team issued a statement expressing disappointment and denying the plaintiff’s allegations. They claimed that many of the sous chef’s original claims, including assault and discrimination, had been dismissed with prejudice before the trial. Furthermore, they insisted that the plaintiff had never reported any incidents to management, and if he had, appropriate action would have been taken.
This narrative, however, sharply contradicts the accounts provided by the plaintiff and the findings of the jury. Multiple testimonies and incidents reportedly showed that management, including Hori, was not only informed but was also a direct witness to at least one act of violence. Despite this, the executive chef remained employed until long after the abuse had been reported and the legal proceedings began.
The ruling has been hailed by many as a watershed moment for workers in the culinary and service industries, particularly those who feel powerless to speak out against abuse due to fear of retaliation or job loss. DiPasquale emphasized that the verdict was intended to serve as a stark warning: “This type of conduct cannot continue, and it needs to be addressed, and it can’t be ignored.”
For restaurants across the country, this case serves as a critical reminder of the importance of creating safe work environments and acting decisively when abuse is reported. Ignoring complaints or delaying disciplinary action can result in devastating consequences—not just for the victims, but for business owners and their reputations as well.
The culinary industry is notorious for its high-pressure environments and hierarchical structures, which can sometimes foster toxic and abusive behavior. This case demonstrates the need for systemic change—greater accountability, better training in conflict resolution and harassment prevention, and stronger protections for whistleblowers.
Moreover, this lawsuit highlights how important it is for victims to have access to legal resources and supportive advocacy. Without the courage of the young sous chef to come forward and the persistence of his attorney, the abuse at Margotto might never have come to light.
As for the future of Margotto, it remains unclear what steps the restaurant and its owner will take next. Their legal team has hinted at exploring “appropriate courses of action,” potentially appealing the verdict. However, the damage to the restaurant’s reputation may already be done. Public trust, once lost, is difficult to regain—especially in an industry where customer experience and ethical values are paramount.
This case is not just about one restaurant or one victim. It’s a reflection of a broader issue that spans industries and professions. The abuse suffered by the sous chef at Margotto is a call to action—one that demands accountability, compassion, and a renewed commitment to workplace justice.