Featured Chef Series
Titanic’s maiden departure from Southampton
Captain Maurice Clarke, the Board of Trade Immigration Officer, arrived early that morning to observe the crew inspection and witness the lowering of two of the rear starboard lifeboats, the port side being against the dock. Fifth Officer Harold Lowe and Sixth Officer James Moody were designated to supervise the test – the only lifeboat drill ever carried out.
Thomas Andrews (Assistant Shipyard Manager) had written to his wife the previous night: ‘The Titanic is now about complete and will, I think, do the old firm credit tomorrow when we sail.’ He had arrived on board very early that morning.
White Star Line’s chairman and managing director, J. Bruce Ismay, with wife Julia and three of his children, came aboard at 9.30 that morning. His family did not travel but his valet and secretary accompanied him.
Maybe we want an image here:
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Wade Ueoka
Owner/ChefMW Restaurant
Specialists in Hawaii Regional Cuisine, Chef Wade Ueoka and his wife Michelle Karr-Ueoka opened their first joint venture, MW Restaurant, in Honolulu in 2013. Both have traveled around the world, and draw inspiration from their journeys, but none greater than the melting pot of Hawaii and its local bounty. In February 2014, MW Restaurant was nominated by the James Beard Foundation in the category of Best New Restaurant.
Ueoka was born and raised in Honolulu, and graduated from Mid Pacific 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 has a culinary degree from Kapiolani Community College, and is a veteran of notable stages at The French Laundry and Las Vegas’ Alex.
Sheldon Simeon
Executive ChefTin Roof Maui
One of Hawaii Magazine’s Top 5 Best Hawaiian Chefs of 2014, Chef Sheldon Simeon offers a playful, unexpected take on classic dishes. His mix of modern cuisine and tradition create a distinctive experience that a legion of loyal fans have come to love. Simeon welcomes customers to his restaurant as he would his home with a relaxed family atmosphere and the slogan “Come My House. Eat!”
Born in Hilo on Hawaii Island, Simeon acquired his love of cooking from his parents. His path led from Hilo High to the Culinary Institute of the Pacific and on to an internship at Walt Disney World. Upon returning to Hawaii, Simeon attended Maui Culinary Academy then landed at the acclaimed Star Noodle. He competed in the 10th season of Bravo Network’s Top Chef: Seattle as a finalist and was recognized as Fan Favorite.
Andrew Le
Creator/Owner/ChefThe Pig & The Lady
Considered one of the “new kids in the kitchen” in the Hawaii Regional Cuisine movement, Andrew Le is making his mark on Hawaii’s culinary scene by using his cultural roots to inspire his menus. The mastermind behind the innovative restaurant The Pig & The Lady, Le creates contemporary food featuring Vietnamese flavors – a foundation built on delicious memories first introduced by his mother. His menus have included the exotica of pandan leaves, waterlily herbs, betelnut and, nuoc mam (fish sauce).
Born and raised in Honolulu, Le attended the Culinary Institute of America in New York, and graduated in 2006. Soon after, he landed a job at Chef Mavro – considered one of Hawaii’s finest restaurants. Le launched The Pig & The Lady in the summer of 2011, and was recognized in 2012 as a Rising Star Chef by StarChefs.com.
Jon Matsubara
Culinary Executive DirectorBloomingdale's Ala Moana
Chef Jon Matsubara has elevated Japengo to a new level in the time he has held the position of Chef de Cuisine. Matsubara has been featured at the James Beard House in New York City and on the Food Network, Travel Channel and the TODAY Show. 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.
Beginning his culinary career as a dishwasher at Honolulu’s acclaimed Alan Wong’s and Roy’s Restaurant, Matsubara honed his skills serving as Chef de Partie in the New York kitchens of Restaurant Jean Georges, Tabla, Bouley and as Chef de Cuisine of Canoe House Restaurant in the Mauna Lani Bay Hotel. Matsubara graduated with distinction from the French Culinary Institute in New York.
Lee Anne Wong
Owner/ChefKoko Head Café
Since she traded her fashion career for the culinary world, Chef Lee Anne Wong has been bringing her modern-global fusion cuisine to the people. She appeared as a “cheftestant” on Season One of Bravo’s Top Chef, and later served as the show’s Supervising Culinary Producer. In December 2013, Wong made the move from New York City to Honolulu to open up Koko Head Café, an Island-style brunch house.
After graduating from the French Culinary Institute, Wong immersed herself in New York’s fusion cuisine – working for several years at Marcus Samuelsson’s Aquavit, later serving as an integral part of 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.