Chef Alan Wong, a 1996 James Beard Award winner who has continued to rack up accolades, is never far from the limelight. His latest honor: induction into the American Academy of Chefs Hall of Fame.
What is the secret to his success?
"I have a great staff," said the chef. "Nothing is possible if not for them. In 1995 when I first opened my restaurant, I worked every day of the year except twice. If anyone asked me to do a charity dinner, I had to turn them down. I was too busy working on the line. Fast-forward 18 years. Because of my staff, I have the luxury of time to spend doing other things — like receiving this award — all while people are working in my restaurant.
"So I received this award on their behalf."
Wong, the first Hawaii chef to be inducted, was recognized last week in Las Vegas at the American Culinary Federation National Convention. He was inducted under a new category, "celebrated chefs," which recognizes those who are trendsetters and mentors to future culinarians.
"You need to remind yourself on a daily basis of what you’re trying to do, and always put yourself in a situation so you can grow," the chef said of his approach to his career.
Part of that growth, Wong said, is afforded by a shift in restaurants. Twenty-five years ago menus were changed infrequently, maybe once a year or every two years, and expensive laminated menus reflected the permanent lineup.
"Today restaurants can print their own menus in-house. They can put a date on it. If you don’t get one ingredient, you can replace it with something else and change the menu. You can be inspired, and if you get something today, it can be today’s special and you run ’em today," he said. "That experience, of trying new things, of being in process — that is the journey. And that continued journey is more important than any destination. It’s pau only when I die."
Wong’s focus on what’s next has kept him at the forefront of Hawaii’s food scene, and he shares that perspective with young cooks on his staff who want to grow in the profession. Some are afforded "Next Generation" dinners at Wong’s restaurant that profile their talents. These are the result of months of grueling work and meticulous critique.
"We’re kinda reaching that time in our careers when we should be thinking about the next generation of cooks and chefs to sustain what was created and take it to another level," Wong said of the achievements of the Hawaii Regional Cuisine chefs some 20 years ago.
As part of that, he and chef Roy Yamaguchi are active in supporting the creation of the Culinary Institute of the Pacific. They also co-chair the Hawaii Food & Wine Festival, which benefits culinary programs in the University of Hawaii system.
Wong’s restaurants include Alan Wong’s, the Pineapple Room and Amasia on Maui.
