Chicken Mole Verde with Sofrito Rice and Roasted Poblano Chil-ies
Pork Sango with Anatto Rice, Cilantro and Pickled Red Jalapeño
Tostones Rellenos de Camarones en Salsa Criolla
(Plantain Cups with Shrimp in a Creole Sauce)
Boudin Pork Fritters
Crispy Fried Rice and Pork, Seasoned with Stage’s House Blend,
Pickled Red Cabbage, Whole Grain Mustard Remoulade
Seafood Gumbo with Jasmine Rice
Rock Shrimp, Baby Mussels, Okra, Scallions
Kula Lavender Cheese Cake: Graham Cracker Crumb, Key Lime Yuzu Curd, Blueberry Elderflower Compote,Tahitian Vanilla Whipped Cream
Lilikoi Creamcicle: Organic Extra Virgin Olive Oil Shortbread Crust, Strawberry Balsamic Coulis, Fresh Fruit
Gambas Al Ajillo, Avocado, caramelized Plantain
(Grilled ancho-chili and garlic shrimp)
Lechon Asado, Purple Hot Potato, Sour Orange Mojo
(Cuban roast pork, mojo sauce)
Andrew Pressler is the Executive Chef at Grondin: French-Latin Kitchen. A new restaurant in the heart of Chinatown, Honolulu highlighting classic dishes from France and South America. Not yet even a year old, the restaurant has won Rave Review 'Ilima Award 2014 and nominated Best New Restaurant, Hale ?Aina Award 2015. Grondin has been featured in Hawaii's top food magazines, local newspapers, and rated 4 & 5 stars with TripAdvisor and Yelp reviewers.
Chef Andrew prides himself in highlighting local and sustainable products and delivering fare with extreme consistency and beauty. As a C.I.A student with experience working alongside Michelin Star Chefs and years of honing in his technique, palate and style in some of New York's best kitchens, he has taken on a challenging new concept and has introduce something fresh and exciting to Honolulu.
An award winning chef, Jon Matsubara brings an extraordinary background in the culinary industry. Named one of the “10 Top Chefs to Watch” by Modern Luxury Hawaii Magazine, Chef Matsubara has elevated Japengo Restaurant to a new level in the time he has held the position of Chef de Cuisine. Prior to Japengo, Matsubara was at Azure where he helped the restaurant win Honolulu Magazine’s 2010 Hale Aina Award for Hawaii’s Best New Restaurant and the 2010 ‘Ilima Award for Hawaii’s Best Restaurants Critics Choice. In 2011, they were also recognized as “Oahu’s Best Restaurant Bronze” by Honolulu Magazine. Prior to Azure, Matsubara was an Executive Chef for the Stage Restaurant, where he was instrumental in the design of the restaurant, wine bar, café and event center. He also managed the culinary staff and was responsible for the daily operations of the four outlets.
Executive Chef Ron graduated from Leeward Community College and began his culinary career as an intern at Alan Wong’s Restaurant on King Street. In 1999, Ron moved over to Chef Alan’s new restaurant, The Pineapple Room, as part of the opening team. Starting out as a line cook, over the next five years Ron flourished in his new environment. He trained at all the stations in the kitchen and honed his skills until being promoted to Sous Chef in 2004.
After leaving the Pineapple Room, Ron continued to increase his knowledge and gain experience at his next career endeavor, the famed Halekulani in Waikiki. While working at the hotel’s different eateries such as Orchids and House Without a Key, he also took the opportunity to gain valuable banquet experience in the main kitchen.
Ron continued to challenge himself when he left the Halekulani and accepted the Executive Sous Chef position at Stage Restaurant. Opening in April of 2007, Ron was invaluable at helping to establish Stage in the Honolulu culinary scene. He cultivated his talents as well as his leadership skills as second in command until opportunity knocked once more….In March of 2008 Ron was appointed as the new Executive Chef of Stage Restaurant and still maintains his passion for cooking by using local products from local farmers in his Contemporary Asian-American Cuisine.
The term “family meal” takes on a different meaning for 2012 Hawaii Rising Star Chef Andrew Le. Born and raised in Honolulu to Vietnamese parents, Andrew had an American upbringing, but a strong connection to his Vietnamese heritage through his mother’s authentic food. A 2001 graduate of St. Louis High School, he attended the Culinary Institute of America in New York, and completed in 2006. Andrew decided to return to Hawaii and immediately landed a job at Chef Mavro, under the tutelage of George Mavrothalassitis and Kevin Chong. Soon after Andrew was named sous chef. An opportunity to explore a new restaurant concept that was becoming popular on the mainland was given to Andrew in 2011, where he started his now popular pop-up, The Pig and The Lady.It is at the pop-up and the farmers markets that Andrew, along with Mama Le and the rest of the Le clan, cook up what is essentially the family meal in the truest sense those lucky enough to snag a table. The Pig and The Lady farmer's market stand is selling the family's heritage for all to eat, exposing Honolulu diners not just to the family's take on Vietnamese staples like pho and spring rolls but also fragrant chicken salads, vegetarian stews, and French-inspired soups.
Arturo Silva was born in Mexico City, Mexico. With two brothers at home and a mother who worked, Arturo began learning the art of cooking Mexican cuisine at his mother Josefina's side from the time he was eight. At seventeen he had his first restaurant job in Arizona, where he lived for 13 years. He loved cooking and was inspired by other chefs, adding new flavors and techniques to his repertoire with each new experience. His career as a chef has taken him far, working in kitchens across California, Boston, New York and Vegas. Now at home in Honolulu, Arturo brings his native experience from his home in Mexico and adds more complex layers.
Since she traded her burgeoning fashion career for the culinary world, Chef Lee Anne Wong, has been bringing her modern-global fusion cuisine to the people. Born and raised in Troy, New York, Lee Anne, a 2nd generation Chinese- American, was not drawn to the kitchen, favoring sports –softball and ice hockey – instead. Though her mother encouraged her to eat unique cuisine, Lee Anne’s tastes were intrinsically tied to American favorites such as pizza, jalapeno poppers, and burgers. Lee Anne’s passion for cuisine ignited during her first year studying Fashion Design at FIT when she started cooking for friends. Once she donned her chef whites she never looked back.
After graduating from The French Culinary Institute (The FCI) Chef Wong jumped into the restaurant world. She immersed herself in New York’s fusion cuisine – working for several years at Marcus Samuelsson’s Aquavit, later serving as an integral part the opening staff at Jean Georges Vongrichten’s Chinese venture, Restaurant 66. She has also cooked and staged in kitchens all over the world, including The French Laundry, Charlie Trotter’s of Chicago, Nobu, The Four Seasons, Trio, Casa Oaxaca in Mexico and Cap Jaluca in the British Virgin Islands – picking up global flavors and techniques along the way.
“I cook from an `aina based perspective. It’s important for us to know where our food comes from, it defines who we are. The awareness of this intimate connection keeps me grounded.” Mark Noguchi was born and raised in Manoa Valley and spent his early 20’s dancing with Halau o Kekuhi in Hilo. Noguchi is a graduate of the Culinary Institute Of The Pacific and the Culinary Institute of America. Although he prefers to just be known as a “cook,” Mark's dedication to empowering his community through food and education has landed him a spot as a leader in Hawaii’s sustainable food movement.
Michelle Karr-Ueoka and Wade Ueoka were both born and raised in Honolulu. Wade graduated from Mid Pacific Institute, and Michelle
from Punahou School.
Wade took his first job as a fry cook at Zippy’s. Though his beginnings were humble, they did not deter him. Two years after working at Zippy’s, he landed a job as a prep cook at Alan Wong’s, and seven years after that, Wade rose to become chef de cuisine. Wade possesses a culinary degree from Kapiolani Community College, and notable stages at The French Laundry and Las Vegas’ Alex. His biggest inspiration, and the one that continues to drive him to this day are the Asian delicacies he grew up watching his mother cook.
While obtaining a degree in Travel Industry Management at the University of Hawaii, Michelle Karr-Ueoka’s passion for cooking was ignited after an externship at Alan Wong’s. Pursuing her dream, Michelle furthered her training at The Culinary Institute of America in Hyde Park, New York, during which she completed a stage at Daniel, and an externship at The French Laundry. She rejoined Alan Wong’s where she spent 6 years on the savory side. Moving again, back to New York, she staged at Thomas Keller’s Per Se, and it is here that she realized she wanted to be a pastry chef.
In October 2013, Wade Ueoka, and wife/pastry chef Michelle Karr-Ueoka opened their first joint venture, MW Restaurant in Honolulu where they specialize in Hawaii Regional Cuisine. Both have traveled around the world, and draw inspiration from their journeys, but none bigger than the melting pot of Hawaii, and its exotic local bounty.
Ricky was raised in central Oahu. He started his culinary journey working in Tokushima, Japan. Upon returning to hawaii, Ricky worked in some of the best island restaurants like Akinono, BLT, Heeia Kea Pier, and Prima.