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Alan Wong has made a name for himself internationally with his marriage of ethnic-cooking styles with the finest island-grown ingredients, creating local dishes with a contemporary twist. A James Beard Award Winner for “Best Chef: Northwest,” he was one of ten chefs in the United States nominated by the Wedgewood Awards for the title of World Master of Culinary Arts. Bon Appétit has recognized him as the “Master of Hawai‘i Regional Cuisine,” and Gourmet magazine has ranked Alan Wong’s Restaurant twice. It is also the only restaurant in Honolulu to appear on the Top 10 of America’s Best 50 Restaurants.
Wong is the chef and owner of Alan Wong’s Restaurant and The Pineapple Room in Honolulu. Additionally, he is the author of New Wave Luau and The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong. His newest concept, Alan Wong’s Shanghai, opened at The Portman Ritz-Carlton in late 2015. Wong is the recipient of the John Heckathorn Dining Excellence Award and a ten-time winner of the Hale Aina “Restaurant of the Year” and Ilima “Best Restaurant” Awards in Hawai‘i.