About the Author
A founding chef and renowned master of Hawaii Regional Cuisine, Alan Wong is known the world over for his creative, cutting-edge cuisine. A 1996 winner of the James Beard Award, he is a tireless ambassador for Hawaii Regional Cuisine and a leader in America's farm-to-table movement. Chef Alan has served as a judge on the Top Chef
television show and made guest appearances on the Food Network, the Travel Channel and the Public Broadcasting System. He worked previously at The Greenbrier in White Sulphur Springs, West Virginia, Lutèce in New York City and The CanoeHouse on the Big Island of Hawaii. In 1995 he opened Alan Wong's Restaurant—now Alan Wong's Honolulu—and, in 1999, The Pineapple Room by Alan Wong, also in Honolulu. The Blue Tomato
is his second cookbook.