Chefs of Aloha
20 YEARS OF HAWAII REGIONAL CUISINE℠ ~
Hawaii Restaurant Association Launches Year-Long Celebration
HRA honors the 12 founders who, collaboratively and individually, put Hawaii on the international culinary map and inspired—and mentored—generations of talented chefs. Read the rest of this entry
Hawaii’s Changing Flavors
By Erika Engle – Honolulu Star Advertiser – 27 February 2011
The Hawaii Regional Cuisine movement, born 20 years ago this August, is in need of a revival.
The movement took off in the 1990s with chefs Alan Wong, Roy Yamaguchi, Sam Choy and others gaining worldwide recognition for their Pacific-inspired dishes made with local ingredients.
(At left, the 12 original chefs of Hawaii Regional CuisineSM) Read the rest of this entry
From a Small Fraternity Came an Identifying Style
By Erika Engle – Honolulu Star Advertiser – 27 February 2011
A dozen chefs gathered for a weekend at the Maui Prince Hotel in August 1991 and set in motion the Hawaii Regional Cuisine movement. Read the rest of this entry
Congrats 2010 Hall of Fame Inductees!
In case you missed this year’s Hall of Fame Dinner, here’s the inductees!
This year’s Inductees: Aiko Hamura (Hamura’s Saimin), Seiichi & Sachiko Toguchi (Highway Inn), Roy & Koo Takakuwa (Liliha Bakery), Don Murphy (Murphy’s Bar & Grill), J Robert Thibaut & John A Saxten (T S Restaurants), Seiju & Ayako Ifuku (Rainbow Drive In), Roy Yamaguchi (Roy’s), Lynne, Charles & Kirk Toma (Sam Sato’s), Curtis Takaoka (Tasty Crust), Shizuko Teshima (Teshima’s).
Slideshow provided by StoryManager, Inc.
Wong Pushes Culinary Excellence
By Erika Engle (Honolulu Star-Bulletin)
Alan Wong
Honolulu chef and restaurateur Alan Wong is just back from New York where he and a host of culinary glitterati selected the winner of the 2010 Bocuse d’Or USA Competition at the Culinary Institute of America.
Winner James Kent, from New York, will represent the United States at the Bocuse d’Or International Culinary Competition – the Olympics for chefs – in Lyon, France, a year from now. ….”Imagine if Hawaii was to produce a Bocuse d’Or finalist,” he said. “Even if they didn’t win, having a couple young culinarians from Hawaii raises the level of the next generation, because when you want to compete on that kind of a high level, you will get better and bring the people underneath you up, too. It can only be good, a win-win,” he said.
