Yamaguchi has helped pioneer a cuisine that combines Hawaiian ingredients and traditional dishes with French, Italian, and Japanese techniques and flavors.Bon Appétit
Using salsas, spices, and even pancetta, Yamaguchi puts a multicultural spin on the familiar while honoring Hawaiian flavors.People
magazineRoy Yamaguchi could rightly be called the father of modern East-West cooking.Gourmet
About the Author
After growing up in Japan, ROY YAMAGUCHI moved to New York to train at the Culinary Institute of America. In 1988, he left the mainland to open the first Roy's, in Honolulu. In 1993, he was named Best Chef in the Pacific Northwest by the James Beard Foundation, and he now operates 33 Roy's restaurants worldwide.
JOHN HARRISSON has co-authored cookbooks with many of America’s leading chefs, including Mark Miller, Roy Yamaguchi, and Hubert Keller. He lives in Hawaii.