THE NEXT GENERATION OF CHEFS ON O‘AHU
O‘AHU – Hawai‘i
Regional Cuisine (HRC) chefs are passing on to the next generation of chefs,
the quest to provide the world with the best of Hawai‘i’s diverse culinary
resources from the culture of the people and the bounty of the land and
sea.
In 1999, with the solid foundation of
HRC set, the next generation of chefs who trained, studied or were inspired by
the original 12 founding chefs of HRC, formed a new group called Hawai‘i Island
Chefs (HIC). As an association, they
carry on the HRC tradition by nurturing, supporting and encouraging up and
coming chefs and culinary programs throughout the state.
The island of O‘ahu distinguishes
itself with 12 of the 15 founding chefs of HIC creating their signature style
and fusion. From fine dining to gourmet
plate lunches, the chefs remain committed to perpetuating the creativity,
excitement and innovation of Hawai‘i as a premier culinary destination.
HIC have
organized, created and developed the resources to provide adequate supply,
innovative new products and perpetual use.
Community and relationships are important aspects for HIC as they are
committed to “Buy Hawai‘i,” and are respectful of the environment and supply
issues.
Many of the chefs form key partnerships with local
fishermen and farmers in using the freshest ingredients available without
depleting the sources. On O‘ahu, the
Oceanic Institute is reestablishing the moi (Hawaiian white fish)
population. Dean Okimoto grows organic
greens at Nalo Farms in Waimānalo and shrimp are raised on an aquaculture
farm on the North
Shore.
Other local products incorporated in the chefs’ menus
include sweet Kahuku corn, coffee, pineapple, mangoes, papayas, seaweed, fish,
sea salt, and macadamia nuts, just to name a few.
The HIC movement is back to basics, back to family
values, relationships, and healthy concepts.
The center of family life and the basis of society is sharing a meal
with family and friends, which is especially true in Hawai‘i. From the early Polynesian settlers to the
plantation worker immigrants, O‘ahu has been host to many diverse cultures. As different ethnicities brought their own
cuisine, a natural sharing and blending is still present and thriving today.
HIC’s passion for creating dishes, menus and passing on
culture comes from their basic human belief in the nurturing of people. They learned from the best, trained under
master chefs and noteworthy culinary institutes, developed their own personal
styles and passed it on by supporting culinary institutions, schools and
events.
Just over 10
years ago, 12 chefs formed the HRC association with a concept that had been
brewing more than 10 years prior. The
original 12 HRC chefs are Sam Choy, Roger Dikon, Mark Ellman, Amy Ferguson-Ota,
Beverly Gannon, Jean-Marie Josselin, George Mavrothalassitis, Peter Merriman,
Philippe Padovani, Gary Strehl, Alan Wong and Roy Yamaguchi.
The HIC chefs
are Steven Ariel of Alan Wong’s Pineapple Room at Macy’s West, Chai Chaowasaree
of Chai’s Island Bistro, Hiroshi Fukui of Hiroshi Eurasian Tapas, Theresa
Gannon of Hāli‘imaile General Store, George Gomes of Nick’s Fish Market,
Wayne Hirabayashi of Hoku’s at The Kāhala Hotel and Resort, D.K. Kodama of
Sansei, Lance Kosaka of Alan Wong’s, Jacqueline Lau of Roy’s Restaurants,
Douglas Lum of Mariposa at Neiman Marcus, James McDonald of Pacific’O and I’o,
Mark Okumura of Alan Wong’s, Goran Streng of Prince Court at the Hawai‘i Prince
Hotel, Russell Siu of 3660 on the Rise and Kaka‘ako Kitchen, and Corey Waite of
Hāpuna Beach Hotel.
The extended group of the next generation of chefs also
includes Glenn Chu of Indigo, Elmer Guzman of Poke Stop, Barbara Stange and
Wade Ueoka of Alan Wong’s, and Mike Wong of Duke’s. In the middle of the Pacific, in the middle
of the world, the island
of O‘ahu is perfect for fusing all cultures and
culinary styles, making it a world-class culinary destination.