CHE.01.0001
Alan Wong — Signature Approach
Wongʻs technique combines French classical foundation (mother sauces, stock-making, precision) with …
HRC
CHE.01.0002
Ed Kenney — Farm-to-Table Hawaiian
Ed Kenney (Town, Mud Hen Water, Kaimukī Superette) represents the next generation of Hawaiian food: …
Modern Hawaiian
CHE.01.0003
George Mavrothalassitis / Chef Mavro
George Mavrothalassitis (Chef Mavro) brought Provençal French technique to Hawaiian ingredients with…
HRC
CHE.01.0004
Lee Anne Wong — Koko Head Cafe
Lee Anne Wong (Top Chef, Koko Head Cafe) brought Hawaiian brunch to national attention. Her cornflak…
Modern Hawaiian
CHE.01.0005
Mark Noguchi — Community-Centred Hawaiian
Mark Noguchi (formerly Pili Group, now Heʻe Nalu) represents the community-centred future of Hawaiia…
Modern Hawaiian
CHE.01.0006
Peter Merriman — Big Island Pioneer
Peter Merriman was the first HRC chef to commit to 100% locally sourced menus on the Big Island. Bef…
HRC First Generation
CHE.01.0007
Roy Yamaguchi — Euro-Asian-Hawaiian Fusion
Roy Yamaguchi (Royʻs Restaurant, 30+ locations worldwide at peak) was the HRC chef who took Hawaiian…
HRC
CHE.01.0008
Sam Choy — Big Aloha Portions
Choyʻs technique is about abundance and joy. His poke is generous — big bowls, bold seasoning, acces…
HRC
CHE.01.0009
Sheldon Simeon — Filipino-Hawaiian Bridge
Simeonʻs technique elevates plantation-era and home-style Hawaiian food: the plate lunch becomes arc…
HRC Second Generation