THE NEXT GENERATION OF CHEFS ON OAHU

               Everyone knows the diversity of Hawaiian cuisine. In fact, the Hawaii Regional Cuisine (HRC) chefs are now moving to next generation chefs in order to give the world a hint of their bountiful resources. The next generation chefs, known as “Hawaii Island Chefs” (HIC) were trained by the 12 original members of the HRC to nurture their culinary skills. Twelve HIC have been recognized by Oahu who have created their own style & explored their creativity by preparing delicious gourmet meals. The Hawaii Island Chefs make innovative dishes by using all their resources. It is pertinent to note that these Hawaii Island Chefs are committed to the “Buy Hawaii”.

                The chefs get in touch with the local fishermen & farmers to ensure that they are supplied with fresh ingredients. The Oceanic Institute of Oahu has started cultivating Moi, the Hawaiian white fish. Dean Okimoto cultures organic green & shrimps at the Nalo Farms in Waimanalo & at an aquaculture farm on the northern shore respectively. Sweet Kahuku corn, coffee, corn, pineapple, mangoes, papayas, seaweed, fish, sea salt & macadamia nuts are some of the ingredients used by the chefs. The diversity of the Hawaiian cuisine can be traced back to the diverse ethnicity of this island.

                  Having been trained under professional chefs & renowned culinary institutes, the Hawaii Island Chefs have panache for creating new dishes. The twelve original Hawaii Regional Cuisine chefs nurtured the concept of passing their culture on to other people. Sam Choy, Roger Dikon, Mark Ellman, Amy Ferguson-Ota, Beverly Ganon, Jean Marie Josselin, George Mavrothalassitis, Peter Merriman, Philippe Padovani, Gary Strehl, Alan Wong & Roy Yamaguchi were the original chefs of the Hawaii Regional Cuisine. Again, the Hawaii Island Chefs are Steven Ariel from Pineapple Room-Macy’s West of Alan Wong, Chai Chowasaree from the Bistro Island of Chai & L’Uraku’s Hiroshi Fukui. The list continues with Teresa Ganon of Haliimaile General Store, George Gomes from Nick & Glenn Chu of Indigo amongst others.

                  It can be concluded that the island of Oahu is a perfect place for fusing the culture & cuisine of the different parts of the world.