Iron Chef and Founder of Roy's Hawaiian Fusion
Roy Yamaguchi, Chef and Proprietor of over 30 Roy’s Restaurants worldwide, is the innovator of Hawaiian Fusion cuisine –an eclectic blend of California-French-Japanese with the fresh flavors of the Islands.
Born & raised in Tokyo, his Hawaii connection goes back to his grandfather, who owned a tavern in the '40s in Wailuku, Maui. Roy graduated from the Culinary Institute of America in New York's Hyde Park in 1976 and was mentored in an apprenticeship specializing in French cooking at L'Ermitage by late master chef Jean Bertranou.
In West Hollywood, Roy absorbed the "inner secrets of haute cuisine" where he continued to fuse French techniques and largely Japanese ingredients. After opening 385 North in 1984, he soon earned the title of "California Chef of the Year," and relocated to Honolulu to open the first Roy’s Restaurant in December 1988.
Roy’s Hawaiian Fusion cuisine has earned continual recognition as one of Conde Nast Traveler’s “Top 50” in America. After accepting a James Beard Award for being 1993's "Best Pacific Northwest Chef," Roy developed Hawaii Cooks with Roy Yamaguchi for Hawaii Public Television to share the beauty and culture of the islands, its food, artists and chefs.
In 2001 Yamaguchi was selected to be among the “Iron Chef USA” world-class contingent which includes Todd English (Olives, Figs), Jean Francois Meteigner (La Cachette), and Alessandro Stratta (Renoir).
To date, Chef Roy has escorted AuthentEscapes travelers to South Africa, Croatia, Egypt, Japan and Australia. Learn more about Chef Roy on RoysRestaurants.com and stay tuned for our next departure with Chef Roy. Contact us to learn more about VIP packages with Chef Roy at the Hawaii Food & Wine Festival.