Alan Wong, born in Tokyo to a Japanese mother and a Hawaiian-Chinese father, is considered a master of Hawaiian Regional Cuisine. Wong’s innovative dishes are a direct reflection of the diversified cultures living in the islands; a rich mixture of traditions, lifestyles, and most importantly, people.

Utilizing the freshest of locally grown produce and the bounties of the Pacific Ocean result in his highly personal adaptation of the contemporary style of cooking found in Hawaii. Chef Alan Wong marries fresh local ingredients with a solid French cooking foundation and spectacular, towering presentations.

Wong apprenticed at The Greenbrier Hotel and then went on to Lutece in New York City.  His mentor, Andre Soltner, emphasized early in his career the importance of being a “skilled craftsman” and to cook with two feet on the ground. He opened The Canoe House Restaurant at the Mauna Lani Bay Hotel and Bungalows in 1989. In 1992, he was a founding member of the Hawaii Regional Cuisine Chefs, an organized group that works with Hawaii’s farmers, fishermen and ranchers.

In 1994, he was named one of 13 Rising Star Chefs in America by the Robert Mondavi Winery for culinary excellence. He is a James Beard Award winner for Best Chef: Pacific Northwest 1996.  In 1995, he opened “Alan Wong’s Restaurant” in Honolulu. The restaurant is a six-time winner of the Hale ’Aina Award as the state’s “Restaurant of the Year” and is also a six-time winner of the Ilima Award as Hawaii’s “Favorite Restaurant of the Year."