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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 Appeit has recognized him as the “Master of Hawaii Regional Cuisine,” and Gourmet 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/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 Amasia, opened at the Grand Wailea Resort & Spa in Maui, featuring a menu where east meets west through small plates, family style entree platters, a sushi bar, and a robata grill. 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 Hawaii.