You might have already heard of Chef Roy Yamaguchi, as he is currently a contender in the reality cooking show called “Top Chef Masters” by Bravo.
Originally from Tokyo, Japan, he migrated to the America to study in the Culinary Institute of America, which is based in Hyde Park, New York. Upon graduation, he was able to further hone his culinary specialties in French cuisine in Southern California, through the mentorship of L’Escoffier and L’Ermitage under the tutelage of the late master chef Jean Bertanou. It was through his job at Le Gourmet and Le Serene where he was able to acquire his status as a chef.
It was at 385 North on Hollywood’s La Cienega where Chef Roy Yamaguchi was able to launch his very own restaurant business in the year 1984. It was in this restaurant where Chef Roy’s cooking prowess really flourished, with Bon Appetit describing it as “California-French-Japanese-eclectic”. In 1988, in a move to renew his relationship with Hawaii, Roy Yamaguchi left his young family after dissolving his L.A. partnership and resided in the East side of Honolulu – Hawaii Kai. Not long after opening his own restaurant there, his restaurant became the subject of numerous awards and achievements, including being recognized by Food & Wine as “the crown jewel of Honolulu’s East-West eateries.” At that time, the restaurant was the only of its kind. Roy’s restaurants currently expanded into 37 branches all over the world.
Another top-notch achievement of Roy Yamaguchi’s restaurant has been winning the illustrious James Beard award. Besides appearing as a guest in the reality show “Iron Chef”, Chef Roy also authored four cookbooks, and even had his own show named “Hawaii Cooks”, where he was the host.