Featured Chef: Wade Ueoka

Restaurant: MW Restaurant
Hobbies: Watching sports and walking Echigo (my dog)
Favorite Cookbook/Cooking Show: Sauces by Jim Peterson (When I first began my culinary journey, I used this cookbook as an inspiration for soups and specials)
Favorite Kitchen Gadget: Kitchen Fork
Favorite Ingredient: Wheat

What’s your favorite memory of food?
Growing up, we used to have family gatherings at my grandma’s house and she would make a feast for all the family to enjoy. I loved when my grandma would make her barbeque meat and when my mom would make her baked chicken.

Who has influenced your cooking the most?
My mom always cooked meals at home, especially a lot of Japanese cuisine, and I incorporate that into my style of cooking today.

How would you describe your current style of cooking?
My current style of cooking is Hawaii Regional Cuisine.

Do you have a favorite junk food or guilty pleasure?
Li Hing Mui on Ice Cream and Michelle’s Mud Pie. (Michelle Karr-Ueoka is his wife, a pastry chef and James Beard Award nominee.)

When you’re not working in the kitchen, what do you like to do?
Play with my dog, Echigo.

Any non-profit organizations you support?
The Hawaii Agriculture Foundation, the Hawaii Food and Wine Festival, Ment’or, the Hawaii Culinary Foundation, the Culinary Institute of the Pacific, HUGS, Rehab Hospital of the Pacific, and Make a Wish Foundation.

When you were a kid, what did you want to be when you grew up?
An architect.

When someone is visiting Hawaii – other than your restaurant, of course – where do you recommend visitors eat?
Helena’s Hawaiian Foods is a must. They serve my favorite comfort food.

What is the biggest misconception about you? (What do you wish people would know about you?)
Many times, I am viewed as an intimidating person, but I just try to look out for what is best for everybody, to lead my team, and educate to the best of my ability.

What’s your favorite vacation memory?
On a trip to Japan three years ago, Michelle and I visited Tokachi Province in Hokkaido, Japan. We made relationships with wonderful farmers who we still support and cherish today.

In your opinion, why is Hawaii such a great destination for food?
Hawaii is so diverse in the many different cultures and ethnicities found here that when they all come together, it becomes a natural and beautiful style of cuisine.

What will you be creating for Hawaiian Airlines’ in-flight meal? How did you decide on these dishes?
The menu will consist of Vegetable Lasagna, Kalua Pig Hash, Meatloaf, and Ginger Chicken Salad. Local comfort foods are the inspiration behind these menu items.