THE 12 FOUNDERS OF HAWAII REGIONAL CUISINEIn 1991, Alan Wong and eleven other chefs established Hawaii Regional Cuisine, a culinary movement that inventively blends Hawaii’s diverse, ethnic flavors with the cuisine of the world. Hawaii Regional Cuisine takes advantage of the freshest island ingredients: cattle raised on the islands’ upland pastures, fruits and vegetables grown from rich, volcanic soil, and fish from one of the best managed fisheries around. A visit to the Honolulu Fish Auction at Pier 38 will show you why Hawaii is home to some of the best quality sashimi tuna in the world. Today, these 12 award-winning chefs continue to dream up mouth-watering entrees and signature desserts in world-renowned restaurants. Start making your reservations: ALAN WONGAlan Wong’s Restaurant (Honolulu, Oahu) was named #8 in Gourmet Magazines Top 50 restaurants in America, 2006. You can also get a taste of chef Wong’s creations at The Pineapple Room in Ala Moana Center on Oahu. ROY YAMAGUCHIChef Roy Yamaguchi was Hawaii’s first recipient of the prestigious James Beard Award. Visit Roy’s locations at Roy’s Hawaii Kai and Roy’s Waikiki. Chef Yamaguchi also has restaurants in Ko Olina on Oahu, Lahaina and Kihei in Maui, Waikaloa on Hawaii’s Big Island, and in Poipu on Kauai. GEORGE MAVROTHALASSITISIndulge in critically acclaimed and award-winning French-Hawaiian cuisine at Chef Mavro (Honolulu, Oahu). PETER MERRIMANMerriman’s (Waimea, Hawaii’s Big Island) has been named the “Best Big Island Restaurant” by Honolulu magazine for eleven consecutive years. The other 12 founding chefs include: Amy Ferguson Ota, Beverly Gannon, Gary Strehl, Jean-Marie Josselin, Mark Ellman, Phillippe Padovani, Roger Dikon, and Sam Choy. Visit their restaurants throughout Hawaii and the mainland. > Hawaii Regional Cuisine Restaurants in Hawaii
|
 | ||||||||
 |
|
|
|
|
|
||||||||||||||||||||||||
|
 |
 |
|
||||||||||||||||||||||||||
|
|
||||||||||||||||||||||||||||
|
|
|
|||||||||||||||||||||||||||
