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| Roy Yamaguchi: The face behind the fusion. From his childhood memories of Hawaii, Chef Roy Yamaguchi set out to create a restaurant with cuisine that combines his European training with the bold tastes of the Asian Pacific. The opening of the first Roy’s in Honolulu in December of 1988 moved Food & Wine to dub it “the crown jewel of Honolulu’s East-West eateries.” Roy’s restaurants have exceeded his high expectations ever since. An internationally trained chef, Roy has a passion for cooking that has been recognized by his peers. He was Hawaii’s first recipient of the prestigious James Beard Award. Several publications such as Gault-Millau, Conde Nast Traveler, Forbes, and the Nation’s Restaurant News have all taken note of Roy and his innovative style of cooking. Roy also shares his unique vision with television audiences as host of “Hawaii Cooks with Roy Yamaguchi” on PBS, as well as appearances on NBC’s “Today Show.” He explored his culinary roots in his native Japan for The Food Network’s “My Country, My Kitchen.” In 2001, Roy had the honor of being selected for the Iron Chef USA world-class contingent. And as a way to give everyone an exclusive peek into the makings of Hawaiian Fusion Cuisine, Roy has written a cookbook, Roy’s Feasts from Hawaii. A companion book is also available, entitled: Hawaii Cooks: Flavors from Roy’s Pacific Rim Kitchen. To taste Roy's cusine for yourself, visit Roy's Restaurant in Buckhead! |
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| Executive Chef Roy Yamaguchi. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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