"Hawaiian Kanpachi is great, it’s versatile, you can eat it raw and cook it in various ways. When I see Hawaiian Kanpachi, I not only see a beautiful high quality fish that is farm raised locally, I also see another fish we can put onto our menus without having to tap into our oceans. We need to be responsible to not over fish any species of fish in our oceans so it's nice to balance out our menus with farm raised fish grown in Hawaii because I want every guest to be able to "Taste Hawaii" when they dine in our restaurants."
- CHEF ALAN WONG
Chef Alan Wong
Alan Wong has made a name for himself internationally with his marriage of ethnic-cooking styles using the finest island-grown ingredients to create local dishes with a contemporary twist. A James Beard Award winner for Best Chef: Northwest, he was one of 10 chefs in the United States nominated by the Wedgewood Awards for the title of World Master of Culinary Arts. Bon Appetit has recognized him as the “Master of Hawaii Regional Cuisine”, and Alan Wong’s Restaurant has been ranked by Gourmet twice. It is also the only restaurant in Honolulu that appeared on its Top 10 of America’s Best 50 Restaurants. Wong is the author of “New Wave Luau” and “The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong”. As the chef/ownerof the former Alan Wong’s Restaurant, Wong was a 10-time winner of Honolulu Magazine’s Hale Aina “Restaurant of theYear” and the Honolulu Star-Advertiser’s Ilima “Best Restaurant” Awards in Hawaii. Recognized as a Distinguished Alumnus of the University of Hawaii for his contributions to the State of Hawaii, Chef Wong now serves on the board of the Hawaii Agricultural Foundation, the Advisory Committee for the Culinary Institute of the Pacific, and is the Vice Chair & Co-founder of the Hawaii Food & Wine Festival.