NINTH ANNUAL - OCTOBER 5-27, 2019 - SAVE THE DATE!
Born and raised in Honolulu, Wade Ueoka’s first job was fry cook at local fast-food icon Zippy’s. He went from slinging teriburgers to being prep cook at Alan Wong’s Honolulu. After just seven years, he was chef de cuisine. Ueoka possesses a culinary degree from Kapiolani Community College and has staged at such lauded restaurants as The French Laundry and the late Alex in Las Vegas. But his biggest inspiration remains the Asian delicacies he grew up watching his mother cook.
In 2013, Ueoka and wife, pastry chef Michelle Karr-Ueoka (whom he met working at Alan Wong’s) opened their first joint venture, MW Restaurant, where they carry on the legacy of Hawaii Regional Cuisine. They have found interesting influences on their global travels, but continue to be fueled by the melting pot of Hawaii, and its local bounty. In 2014, MW Restaurant was nominated for a Best New Restaurant James Beard Foundation Award, and Ueoka was awarded the StarChefs 2012 Rising Star Chef Award.