"My parents introduced my brother, sisters, and me to a wide variety of different foods early on. We all shared the cooking responsibilities in our home and in my father's restaurant. On the weekends, the whole family helped to prepare traditional Hawaiian luaus for sometimes up to 800 tourists!"
"My Hawaiian-German mother, Clairemoana, enrolled me in the local Kapiolani Community College hoping that I would hit the books and find a subject that interested me. Boy, did I love food! I realized that I was happiest when I was cooking."
"After working hard in several kitchens of the major Hawai`i hotels, I finally opened my first stand-alone restaurant on the Big Island of Hawai`i in 1981. Today I have 2 restaurants in Honolulu, 1 in Guam and 1 in Japan. My dad, Hung Sam Choy, would have been proud."
"I attribute my success to the amazing mix of cultures and flavors that make Hawai`i unique. You've heard that saying, "Lucky you live Hawaii!"? I say that everyday!"
"Very few places on earth are as beautiful as Hawai'i, and nowhere do you find such an abundance of great food, fresh fish from our reefs and open ocean, fruits and crisp vegetables from mineral-rich volcanic soils, beef and poultry from upcountry ranches and seaweed and crustaceans from our aquafarms."
"What we, in Hawaii, do with this food and how we cook it is unique, distinct, and becoming increasingly popular regionally and internationally. I like to call it Island Cuisine Sam Choy style."
Copyright © 2005 Sam Choy
