Dining Spotlight - Roy Yamaguchi

Roy Yamaguchi is probably best known as the founder of the

highly popular Roy's restaurant chain. However, to Hawaii locals and foodies around the world, Roy is credited with being the culinary patriarch of Hawaiian fusion cuisine and one of a a small group of dedicated chefs (many now celebrities) that created the Hawaiian regional cuisine that elevated Hawaii food to its rightful place on the world stage.

Roy was born in Tokyo, but frequently visited his grandparents on Maui where he enjoyed wonderful local Hawaii flavors and fresh seafood brought in by local fisherman. The influence of his Hawaii experiences remained with Roy as he earned his culinary credentials as master chef at the Culinary Institute of America in New York and La Serene and Michael's in Los Angeles.

Roy moved to Hawaii in 1988 and opened the first Roy's restaurant in Hawaii Kai, an affluent suburban neighborhood otherwise devoid of interesting dining. Roy used his classic European culinary techniques to create the perfect blend of fresh local foods and cross-cultural Hawaiian specialties. The flawless Hawaiian fusion cuisine, along with stunning vistas and attentive service, gained instant popularity among food critics and local residents.

While enjoying the success of his restaurant, Roy was part of a broader movement in the early 90's spearheaded by a team of local chefs who were dedicated to promoting and supporting regional Hawaii cuisine and impacting the world dining scene. Each chef had their own style and interpretation, but the movement revolved around combining the freshest local ingredients with international flavors drawing from Asian (particularly Japanese and Chinese), European and Polynesian influences.

The result of their efforts was a sea change in dining in Hawaii. Tourists, the lifeblood of the Hawaii economy and ambassadors to the world, could enjoy truly wonderful cuisine instead of, but more likely in addition to, the obligatory 'westernized' luau dishes and 'fine' Waikiki dining dominated by frozen and canned ingredients. Hawaii locals enjoyed the trickle down effect of the newly elevated standards as even the most modest of local eateries employed a trick or two from Hawaiian regional cuisine and many new eateries offering casual meals embracing the new culinary philosophy at less than fine dining prices sprouted up in many neighborhoods.

Those tourists must have said good things when they got home from vacation as Roy now commands an empire of over 30 Roy's restaurants world-wide. In case you were thinking this might be just business savvy, as the most popular is not always the best, note that Roy has received the coveted James Beard award, so his food is top notch. Just to confirm this, Dan's Hawaii will post a review of the original Roy's restaurant soon.