Combining the classical cuisines of Europe, the savvy, style and sophistication of American Regional Cuisine, and the exotic cuisines of the Pacific Rim, Hawaii's premier chefs are creating unique and enchanting dishes unparalleled in their freshness and flavor.
The recipe for Hawaii Regional Cuisine includes imaginative and enthusiastic chefs, the influences of Hawaii's diverse ethnic heritage, and the abundant sunshine, rich volcanic soil, and magnanimous ocean that provide fresh fruits and vegetables, and some of the most succulent seafood on the planet. The key is freshness, which translates to homegrown, caught this morning, or produced on the island.
Hawaii Regional Cuisine is the product of a coalition of 12 chefs formed to celebrate the diversity and sophistication of island cuisine. Three of the original 12 chefs operate restaurants on the Big Island: Sam Choy in Kona, Peter Merriman in Waimea, and Roy Yamaguchi at the King's Shops in Waikoloa. These are signature restaurants, but today Hawaii Regional Cuisine is available in many Big Island restaurants.
