Wine & Charcuterie with Cheryl DeAngelo, Founder of Bubbly & Bleu Cheryl DeAngelo has been in the food and beverage industry for over 25 years, as a server, bartender, catering manager, event coordinator, marketing director, restaurant operator and owner. Currently, she is the president and CEO of Side Street Inn, an award-winning bar and restaurant in Hawaii with two locations and over 100 employees. Cheryl is responsible for all areas of operation and spearheading the growth of this loved brand. Also, Cheryl and her husband recently started a new venture, Bubbly and Bleu, creating beautiful curated cheese and charcuterie boards. In 2005, together with her husband, she opened OLA at Turtle Bay Resort, a beachfront restaurant located on the sands of Kuilima Bay. Over the restaurant’s 10-year run, OLA gained national recognition and won many awards, including Honolulu Magazine’s Hale ‘Aina Award for “2006 Best New Restaurant” and was named by the prestigious Zagat Survey in 2008 and 2009 as one of “America’s Top Restaurants.” OLA received the “Best Farm to Table Restaurant” award from Non-stop Honolulu in 2012, was named in the “Top 100 Outdoor Restaurants” in the Nation by Zagat in 2013 and received accolades for having one of the best outdoor bars in Hawaii in 2014. These are just a few of the many awards they won over the years.