New chefs and new menus at Honolulu’s most expensive restaurant.
We asked Alan Wong, who founded the HFWF with Roy Yamaguchi, which chef he would pick to interview, and what five questions he’d ask.
“If I were making a list of pioneering chefs, Nancy Oakes would be at the top,” writes San Francisco dining critic Michael Bauer.
Some pastry chefs, after a day of working with sugar, crave salt. Not Johnny Iuzzini, a self-proclaimed sugar freak.
“I’m kind of over fine dining,” he says. “It’s not what I like to eat when I go out.”