Chef alan wong biography examples

For 25 years, Alan Wong's Restaurant was a Hawaii institution. Along with the flagship King Street location and spinoff Pineapple Room in Oahu, he also operated Alan Wong's Amasia at the Grand Wailea Resort in Maui. His eateries also included Alan Wong's Hawaii, located in Tokyo Disneyland, and Alan Wong's Shanghai (via Honolulu Star-Advertiser). Sadly, however, his restaurant empire began to shrink in recent years, and due to declining business as a result of COVID-19, his last remaining spot, the original Alan Wong's Restaurant, shuttered for good (via Honolulu Star-Advertiser).

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Upon closing his King Street location gods November, Wong, forever selfless, posted on his website, "I wish every restaurant and business, every individ having a difficult time today, best wishes and keep the faith and hope. Please continue to support our local agriculture: farmers, ranchers, fishermen, producers, & businesses who remain open. The silver li

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Alan Wong

Photo from Marc Schechter

Born in Japan, chef Alan Wong’s earliest memories of food are simple: tamago gohan (a Japanese egg and rice dish), miso soup, a man who sold sweet potatoes out of a cart, and frozen tangerines his mom purchased at a train station.

It’s visceral memories like these that Wong hopes to preserve here in Hawaii through sustainable food practices. It’s a crucial necessity, he notes, especially when you consider that the state imports more than 85 percent of its food supply.

“We define sustainability as making decisions today so that our grandchildren’s children can enjoy what we enjoy today, tomorrow,” he says.

“Imagine New Year’s Eve with no sashimi.”

He points to bigeye tuna and other fish in jeopardy of disappearing. Dairies, as another example, no longer exist on this island, where there once were four. And though he grew up eating locally sourced meats like pork, it no longer exists or is a rarity.

It’s a passion Wong continues to sup

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Alan Wong

It is very possible that we would not be tasting the very best from chef Alan Wong (pictured below with Roy Yamaguchi) today had he not ventured outside of Hawaii at a young age.

Before we get to that, Wong credits the culinary program at Kapiolani Community College for opening his eyes to the kitchen. Prior to his enrollment at KCC, Wong had been a jack-of-all-trades at Waikiki Beachcomber Hotel and Don The Beachcomber’s tiki restaurant.

Leah Friel photo. lfriel@midweek.com

“I started as a dishwasher in 1972 and then I actually worked about 10 different positions for the hotel. From bus boy, waiter, host, cashier, front desk clerk, assistant restaurant manager and finally cook,” says Wong, who was featured on MidWeek‘s cover Feb. 5, 1997.

With a general understanding of the restaurant and hospitality business in his pocket, it was the hands-on knowledge acquired at KCC that oiled the path for his esteemed career. “That’s where