Hawaii Chefs
Includes Local & Family Favorites
The roster of Hawaii Regional Cuisine Chefs reads like an all-star team of the Hawaii culinary scene. Back in the 80's these people were working in big-name resorts and hotels. Their movement began with informal meetings where they shared information on local product sources for ingredients needed in their kitchens. They then combined their own cultural and professional experience with local dining tradition to create what is now known as Hawaii Regional Cuisine. Not only do they offer some great dining experiences, they mentor young chefs-in-training and appear without charge at charity events.
Sam Choy:
Sam Choy's Breakfast, Lunch and Crab, Honolulu
Roger Dikon:
PGA National Resort & Spa, Palm Beach Gardens, Florida
Mark Ellman:
Penne Pasta Cafe, Maui
MaLa, an Ocean Tavern, Maui
Amy Ferguson-Ota:
In Transition, Big Island
Beverly Gannon:
Hali'imaile General Store, Maui
Lanai City Grille, Lanai
Jean Marie Josselin:
In Transition, Kauai
George Mavrothalassitis:
Chef Mavro, Honolulu
Peter Merriman:
Merriman's Restaurant, Big Island
The Market Cafe, Big Island
Hula Grill, Maui / Waikiki
Merriman's Kapalua, Maui
Phillippe Padovani:
Elua, Honolulu
Gary Strehl:
Loews Hotel, Washington, D.C.
Alan Wong:
Alan Wong's Restaurant, Honolulu
The Pineapple Room, Ala Moana
The Hualalai Grille by Alan Wong, Big Island
Roy Yamaguchi:
Roy's Restaurants, Hawaii / Mainland US

If you want to learn more about these chefs and their dining venues click on the Shop button and order one of the Hawaii Restaurant Guides. Their scope and depth is without equal.
www.hawaiirestaurantguide.com
last updated on: 3/23/2010