The New Cuisine Of Hawaii

Recipes from the Twelve Celebrated Chefs of

Hawaii Regional Cuisine

 HomeHome.html
 Views of HawaiiViews_Of_Hawaii.html
CoffeeCoffee.html
Wholesale PricesWholesale_Prices.html
FAQFAQ.html
 FlavorsFlavors.html
Retail PricesRetail_Prices.html
 About UsAbout_Us.html
 MediaMedia.html
 Special EventsSpecial_Events.html
 Terms & PoliciesTerms_%26_Policies.html
Shop OnlineShop_Online.html
 Story of ChocolateStory_Of_Chocolate.html
 Contact             Contact_Us.htmlContact_Us.htmlshapeimage_14_link_0


The 12 founding Hawaii Regional Cuisine chefs in the photograph above,

taken for "The New Cuisine of Hawaii" (Villard Books New York, 1994):

Front row, from left: Mark Ellman, Alan Wong.

Second row: Roy Yamaguchi, Amy Ferguson Ota, Jean Marie

Josselin, George Mavrothalassitis, Beverly Gannon, Peter Merriman.

Back row: Sam Choy, Philippe Padovani, Roger Dikon, Gary Strehl.

Few years later below, the Chefs promote for the
Department of Agriculture
STATE OF HAWAII http://hawaii.gov/hdoa/rotating-headline/stories/buy-fresh-buy-local
Background photo, view of Diamond HeadViews_Of_Hawaii_Diamond_Head_%22Green%22.html

This site was created by Padovani C.             ©    12-02-2016