Roy Yamaguchi

My Venues

Accolades

  • Best Chef: Pacific
    James Beard Foundation
  • Top 50
    Condé Nast Traveler
  • Host
    Hawaii Cooks with Roy Yamaguchi
  • Author
    Roy’s Fish and Seafood, Roy’s Feasts from Hawaii and Hawaii Cooks: Flavors from Roy’s Pacific Rim Kitchen
  • Founding President
    Hawaii Regional Cuisine
  • ChefsFeed Winner
    One of the Best Things to Eat in Hawaii

Where I Go Out

Behind the Scenes

Honored to welcome
"Honored to welcome award-winning Spanish Chef Ramón Freixa to the MSC Cruises family! . His creations have earned his restaurant two Michelin stars! . We christen the MSC Seaview in Genoa, Italy today and I’m excited to launch my second Asian Market Kitchen aboard the new ship! . The inaugural cruise starts tomorrow and will sail the Mediterranean. . Swipe left for more fun photos and how we channel the great Chef Nobu Matsuhisa 👉👈 . . . #mscseaview @msccruisesofficial @asianmarketkitchen"
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Yesterday, our good friend,
"Yesterday, our good friend, Colin Nishida -- the chef and creator of one of Hawaii's iconic restaurants, @sidestreetinn, passed away. Colin was a true friend where he always made us feel at home. Denise and I along with our families, send our Aloha to Mel and the Nishida ohana."
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Florida friends in the Tampa
"Florida friends in the Tampa area, have you dined @plattstreetborough? I had a great time cooking with @kiellombardo, a long-time corporate chef with #RoysRestaurants. To tell you the truth, I had so much fun I forgot to take a photo of the entrée! Swipe 👈 to see the seared scallops, conge, and marinated apples; hamachi crudo; cavatelli with pork ragout; and a wild cherry float."
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Florida friends in the Tampa
"Florida friends in the Tampa area, have you dined @plattstreetborough? I had a great time cooking with @kiellombardo, a long-time corporate chef with #RoysRestaurants. To tell you the truth, I had so much fun I forgot to take a photo of the entrée! Swipe 👈 to see the seared scallops, conge, and marinated apples; hamachi crudo; cavatelli with pork ragout; and a wild cherry float."
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I first met Chef Paul Bocuse
"I first met Chef Paul Bocuse in 1979 while working at L'Ermitage in Los Angeles and he has been a source of inspiration for me and many others. In 1996, @mummnapa hosted events at different restaurants across the country which brought Chef Bocuse to @royshawaii in Hawaii Kai. In 2005 I traveled to France and had a personal culinary and cultural tour by Chef Bocuse. All of these memories and more are so very special to me that I keep the photos displayed in my office. It's almost symbolic to have my reflection in the glass. Chef Bocuse led a life that focused on the community and inspired the next generation. I will continue to follow in his footsteps and honor his legacy. On behalf of our entire ohana, my wife Denise and I send our Aloha to the Bocuse family now and always. Farewell my friend."
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At My Venues