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PROFILE OF A CHEF - Roy Yamaguchi |
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Roy Yamaguchi, a master of Euro-Asian cooking, began his culinary studies in school, thinking it would be a cool way to meet girls. Fortunately for the dining world it also unveiled his cooking prowess. After graduating from the prestigious Culinary Institute of America in New York, Roy moved on to Los Angeles where he apprenticed with some of California’s finest. The son of an American soldier from Maui and an Okinawan mother, Roy grew up with an appreciation for foods from all over Asia and the Pacific Rim. This ultimately culminated in his invention of truly unique “Hawaiian Fusion” cuisine. As a child, Roy spent summers on Maui visiting his grandparents who owned a tavern in Wailuku. He enjoyed the flavor of the islands and it was inevitable he’d return. In 1988 Roy permanently moved to Oahu where he could concentrate on expanding his visionary cooking techniques with the opening of the first Roy’s Restaurant in Hawaii Kai.
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Today the Roy’s empire has expanded to over 30 restaurants in Hawaii, the mainland and internationally. Open kitchens and an exciting atmosphere make dinner as much a culinary adventure as it is a chance to sample masterful blending of flavors and textures. Blackened Ahi, Szechwan Baby Back Ribs and the “absolute must-have” Roy’s Original Chocolate Soufflé are always favorites and specials change nightly according to chef’s inspiration and freshest available ingredients. On Maui, diners can get in on the action at two locations. Roy’s Kahana Bar & Grill as well as Roy’s Kihei have up to 25 different nightly specials. An award-winning wine list and friendly, knowledgeable staff ensure perfect drink pairing. Reservations are recommended. Phone Roy’s Kahana Bar & Grill at 808-669-6999 and Roy’s Kihei at 808-891-1120. |
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